Looking for a go-to, gluten-free bread? Bake a loaf of our sorghum-based recipe!
Sorghum is an ancient grain native to central and south Africa. Because of the plant’s high tolerance to drought and heat, it has gained global popularity as a staple cereal crop.
And since it doesn’t contain the proteins that make gluten, the ground form of this grain (as well as many others!) is perfect as an alternative flour in baked goods for those suffering from gluten sensitivity and celiac disease.
With its high levels of protein, iron, and fiber, it’s a great addition in a nutrient-dense diet.
The protein content also helps to provide more substance and structure in this baked treat.
The dry base of our recipe combines this tasty ground grain with other gluten-free favorites like cornstarch, tapioca starch, and xanthan gum.
Mixed with yeast, sugar, and eggs, topped with a crunchy mix of seeds, and baked until it’s beautifully golden in color, you’ll have a simply flavored and perfectly fluffy loaf of deliciousness that you can enjoy to your hungry stomach’s content.
No wheat? No problem. Make our recipe now:
If you follow a gluten-free diet, you can still enjoy delicious baked goods, like our recipe for homemade sorghum bread.
- 3 teaspoons active dry yeast (10.5 g)
- 2 teaspoons granulated sugar (4.2 g)
- 1 1/2 cups warm water (12 fl oz, 355 mL)
- 3 1/2 cups sorghum flour (444.5 g)
- 1 cup cornstarch (120 g)
- 1/3 cup tapioca starch (40.66 g)
- 1 teaspoon salt (5 g)
- 1 teaspoon xanthan gum (2.5 g)
- 4 large eggs
- 1/2 cup mix of seeds of your choice (about 60 g) (optional)
- In a medium bowl, mix the yeast, sugar, and warm water together. Let the mixture sit in a warm place for 5-7 minutes, until it becomes frothy with small bubbles.
In a large bowl, combine the sorghum flour, cornstarch, tapioca starch, and xanthan gum. Whisk well.
Beat the eggs in a separate small bowl. Pour both the egg and yeast mixtures into the dry ingredients. Stir everything with a wooden spoon until you get a homogeneous dough (it will be wet and shaggy).
Grease a 9-by-5-inch loaf pan. Spoon the dough mixture into the pan. Smooth the surface with the back of a wet spatula. If desired, sprinkle the top with a mix of your favorite seeds – pumpkin, sesame, sunflower, etc.
Allow the dough to rest in a warm place without any drafts (either in a microwave that is not in use or in an oven that is switched off) until the dough has doubled in size, approximately 40 minutes.
Preheat the oven to 350°F about 15 minutes before the dough has finished proofing. Bake for 50 minutes to 1 hour on the middle rack, until the loaf is golden brown on top and sounds hollow when tapped on the bottom.
Cool completely before slicing into it. Store in an airtight container in the refrigerator for up to 1 week.
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Keywords: sorghum, sorghum bread, gluten-free, gluten-free bread
Cooking by the Numbers…
Step 1 – Prepare the Ingredients for the Dough
Set out the eggs.
Step 2 – Combine and Mix
Mix the active dry yeast, sugar, and warm water together in a medium bowl. Allow it to sit in a warm place for 5 to 7 minutes until it becomes frothy with tiny bubbles.
Note: If the mixture does not become frothy, it means the yeast is not working. The yeast may have expired. If it is not frothy, prepare another mixture with new yeast.
In a large mixing bowl, whisk together the sorghum flour, cornstarch, tapioca starch, and xanthan gum. Mix well to ensure that the ingredients are evenly dispersed.
Beat the eggs together in a small bowl, then pour the egg mixture and the yeast mixture into the large mixing bowl with the dry ingredients. Use a wooden spoon to stir the ingredients thoroughly until you get a homogeneous dough.
The dough will look wet, unlike normal bread dough. But don’t be alarmed! That is exactly how this dough should look. Resist the urge to add more flour or starch.
Step 3 – Let the Dough Rise
Grease a 9-by-5-inch loaf pan and spoon the dough into it, smoothing out the top with the back of a wet spatula.
If desired, evenly sprinkle the top with the mix of seeds.
Allow the dough to rest in a warm place without any drafts until it has doubled in size, approximately 40 minutes. I usually place the loaf pan in either a microwave or the oven, switched off.
Fifteen minutes before the dough is ready to be baked, preheat the oven to 350°F.
Step 4 – Bake and Cool
Bake the dough for 50 minutes to 1 hour, until the surface is golden brown and the loaf sounds hollow when tapped.
Allow the loaf to cool completely before slicing into it.
Letting the loaf cool fully is fundamental, as the dough will continue cooking with the residual heat, so resist the urge to cut into it any earlier.
Store the loaf in an airtight container for up to 1 week in the refrigerator.
A Basic Bread to Use for Everything
This easy recipe will be the perfect base for any gluten-free feast!
Want even more gluten-free goodies to enjoy?
And don’t forget to read all about the fundamentals of gluten-free cooking and baking.
Do you have a favorite baked base that you like to make if you follow a strict diet? Have any of you used sorghum flour for other baked goods? Let us know in the comments below.
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. With additional writing by Felicia Lim.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Nikki Cervone
Nikki Cervone is a hungry foodie living in Pittsburgh. Nikki holds an AAS in baking/pastry from Westmoreland County Community College, a BA in Communications from Duquesne University, and an MLA in Gastronomy from Boston University. When she is not tearing through her city's best cheesesteaks, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.