Gluten-Free Sorghum Bread is a Fluffy Base for EVERYTHING

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Looking for a go-to, gluten-free bread? Bake a loaf of our sorghum-based recipe!

Learn how to make the best gluten-free sorghum bread! We share the recipe now: https://foodal.com/recipes/breads/gluten-free-sorghum-bread/

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.

If you follow a gluten-free diet, you can still enjoy delicious baked goods, like our recipe for homemade sorghum bread. Learn how to make it now: https://foodal.com/recipes/breads/gluten-free-sorghum-bread/

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.

The Best Recipe for Gluten-Free Sorghum Bread | Foodal.com

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:

The Recipe

Sorghum Bread Best Recipe | Foodal.com
The Best Gluten-Free Sorghum Bread
Votes: 9
Rating: 3.56
You: 4
Rate this recipe!
Print Recipe
If you follow a gluten-free diet, you can still enjoy delicious baked goods, like our recipe for homemade sorghum bread.
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Sorghum Bread Best Recipe | Foodal.com
The Best Gluten-Free Sorghum Bread
Votes: 9
Rating: 3.56
You: 4
Rate this recipe!
Print Recipe
If you follow a gluten-free diet, you can still enjoy delicious baked goods, like our recipe for homemade sorghum bread.
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Servings Prep Time
1 loaf 10 minutes
Cook Time Passive Time
1 hour 45 minutes
Ingredients
  • 3 teaspoons active dry yeast
  • 2 teaspoons granulated Sugar
  • 1 1/2 cups warm water
  • 3 1/2 cups sorghum flour
  • 1 cup cornstarch
  • 1/3 cup tapioca starch
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1/2 cup mix of seeds of your choice for sprinkling on top of dough (optional)
Servings: loaf
Units:
Instructions
  1. In a medium bowl, mix the yeast, sugar, and warm water together. Let the mixture sit in a warm place for 5 to 7 minutes until it becomes frothy with small bubbles.
  2. In a large bowl, combine the sorghum flour, cornstarch, tapioca starch, and xanthan gum. Whisk well.
  3. Beat the eggs in a separate small bowl. Pour both the egg and yeast mixtures into the dry ingredients. Mix everything with a wooden spoon until you get a homogeneous dough (it will be wet and shaggy).
  4. Grease a medium 9x5-inch loaf pan. Spoon the dough mixture into the pan. Smooth the surface with the back of a wet spatula. If desired, evenly sprinkle the top with the mix of seeds.
  5. 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.
  6. Fifteen minutes before the dough is ready, preheat the oven to 350°F. Bake the dough for 50 minutes to 1 hour, until it is golden brown on top and the loaf sounds hollow when tapped on the bottom.
  7. Allow the loaf to cool completely before slicing into it. Store in an airtight container in the refrigerator for up to 1 week.
Recipe Notes

Recipe by Felicia Lim.

Nutritional Information*

Nutrition Facts
The Best Gluten-Free Sorghum Bread
Amount Per Serving
Calories 855 Calories from Fat 378
% Daily Value*
Total Fat 42g 65%
Saturated Fat 6g 30%
Polyunsaturated Fat 11g
Monounsaturated Fat 9g
Cholesterol 700mg 233%
Sodium 671mg 28%
Potassium 115mg 3%
Total Carbohydrates 552g 184%
Dietary Fiber 48g 192%
Sugars 11g
Protein 85g 170%
Vitamin A 24%
Vitamin C 1%
Calcium 10%
Iron 137%
* Percent Daily Values are based on a 2000 calorie diet.

 

Cooking by the Numbers…

Step 1 – Prepare the Ingredients for the Dough

Gluten-Free Sorghum Bread Ingredients | Foodal.com

Measure the active dry yeast, sugar, warm water, sorghum flour, cornstarch, tapioca starch, salt, xanthan gum, and seeds.

Set out the eggs.

Step 2 – Combine and Mix

Sorghum Bread with Yeast | Foodal.com

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.

Make Gluten-Free Sorghum Bread | Foodal.com

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.

Gluten-Free Bread Recipe | Foodal.com

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

Homemade Sorghum Bread | Foodal.com

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.

Gluten-Free Bread with Seeds | Foodal.com

If desired, evenly sprinkle the top with the mix of seeds.

How to Make Sorghum Bread | Foodal.com

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

Homemade Bread with Sorghum | Foodal.com

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!

Whether you use two thick slices for an epic sandwich, or simply slather some butter and homemade jam on a thin toasted wedge, you’ll love having a fresh loaf of sorghum bread in your kitchen.

The Best Recipe for Sorghum Bread | Foodal.com

Want even more gluten-free goodies to enjoy?

For a start, try our recipe for pizza topped with zucchini, or our paleo chocolate chip cookies.

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.


Don’t forget to Pin It!

If you follow a gluten-free diet, you can still enjoy delicious baked goods, like our homemade sorghum bread. Made with ground sorghum grains and topped with a fun and crunchy mixture of your favorite seeds, this fluffy bread is perfect for anything. From sandwiches to snacking, you'll want to have this bread as part of your daily feasting! Learn how to make our easy recipe now on Foodal.

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.

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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 grub, Nikki enjoys a healthy dose of yoga and chocolate. Lots of chocolate.

13 thoughts on “Gluten-Free Sorghum Bread is a Fluffy Base for EVERYTHING”

  1. I have tried this once but made the following subs: potato flour for cornstarch, 1 heaping spoon of maple syrup for sugar, slightly less instant yeast (added to the dry ingredients) for active yeast and chia seeds for xanthan gum. I am not keen on using xanthan. I also did not have enough sorghum flour and so used part sorghum and part millet flour. I was quite impressed wih how moist the bread was and how it stayed moist for days. It was not at all crumbly and held together well. It was a bit bland so I am thinking I need to add more sweetener and salt but it toasted beautifully, and tasted great with some coconut oil drizzled on top. I erred in using a pan that was too small so the dough overflowed and I had to cut down the wait before baking but it still worked out well. I thank God the Father for leading me to this recipe and blessing me with a good outcome even though the overflow looked like it ruined everything. Thank you for sharing it.

  2. Are the above amounts correct because 1 1/2 cups of liquid to a total dry ingredients of almost 5 cups does not seem enough even taking into account the eggs? Mixture was very dry and I had to add further water. It has produced the worst bread I have ever seen – this recipe is definitely not recomended.

    • Thanks for letting us know, Susan. Gluten-free dough (and bread dough in general) often has a lower moisture content than other recipes. Did you use large eggs? And can you describe how the bread turned out more specifically, and how much additional water you added? Substituting milk (dairy-free or cow’s milk) may also help to improve the structure and flavor. We’d love to try to troubleshoot this for you!

  3. This sounds like a fabulous beginning. My wife and I have just discovered sorghum and use it a lot for morning cereal (cracked in our blender). But my wife is super sensitive to corn starch. Any ideas?

    • Thanks for your question, Jack! Arrowroot or potato starch could be used as substitutes. Gluten-free baking is of course a delicate balance of ingredients, but a 1-to-1 swap should work here. Let us know how it goes!

  4. This is the most delicious GF bread I’ve ever made. It tasted so good and even my husband who is not on a GF diet ate it. The only thing is that the bread tuned out a little dry, so I assume the I didn’t do the right measurements for the dry ingredients. I usually prefer to measure on a scale with grams or oz, not cups. So it would be nice if you could provide the recipe with other measurements. Also I would like to use less eggs. My child is sensitive to them and I have to use only 1. What can I do?
    Thanks.

    • Thanks for getting in touch, Dolly. Glad you liked it! Please check out our article on egg substitutes (How to Bake Without Breaking Any Eggs) for some suggestions to swap those out. A simple flax egg is one of my favorites.

      As for the measurements, I agree with you. Though many bakers find it easier to work with cup measurements, going by weight is definitely more accurate for baking. This should work:

      444.5 g sorghum flour
      120 g cornstarch
      40.66 g tapioca starch

      If you have any more questions, please don’t hesitate to ask! And let us know how the next batch turns out. Happy baking!

  5. Same thing happened to me with not enough liquid. I read the ingredients over and over and confirmed I followed it to a T. The mixture was dry not wet like it was described in the recipe. Needless to say, it didn’t do what it was supposed do. I was looking forward making this bread. 🙁 Not to mention a terrible waste of ingredients.

    • Sorry to hear this didn’t work for you, Irene. Even ambient temperature and humidity in the kitchen can make a difference, and whether or not you started with your ingredients at room temperature. Did you experiment with adding any liquid?

  6. Why are you using Cornstarch and Tapioca starch? I am trying to learn about grain-free flours. Is the nutrition label for the whole loaf?

    • In combination with flours, which typically provide more protein, starches help to contribute to the blend of dry ingredients by improving chewiness, elasticity, and structure- something that needs a bit of help in gluten-free baking.

      Yes, the nutritional information included for this recipe is for the whole loaf- I would estimate that you can probably get 8-10 slices each. Hope this helps!

  7. Attempting to make this recipe is a complete waste of ingredients! I followed exactly and there was not enough moisture to absorb all of the dry ingredients. I added water one tablespoon at a time and it was a lumpy mess that I ended up tossing in the trash. Stop posting recipes that are not realistic.

    • Sorry to hear the results of this recipe were disappointing for you, Donna. Thank you for your feedback! We’ve had a few complaints about this one recently from several readers, and though it worked for the writer, results seem to be mixed.

      Gluten-free baking can depend a lot on various factors, like humidity and temperature of the kitchen and of the ingredients, age of the ingredients, etc. We will be adding this one to our list to re-test, and we will include troubleshooting tips with our update. Stay tuned!

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