Description
If you follow a gluten-free diet, you can still enjoy delicious baked goods, like our recipe for homemade sorghum bread.
Ingredients
- 3 teaspoons active dry yeast
- 2 teaspoons granulated sugar, plus 1/8 cup
- 1 1/2 cups warm water
- 2 1/2 cups sorghum flour
- 1/2 cup cornstarch
- 1/2 cup tapioca starch
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 4 large eggs
- 1/2 cup mix of seeds of your choice (optional)
Instructions
- 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.
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In the bowl of a stand mixer, combine the sorghum flour, cornstarch, tapioca starch, salt, xanthan gum, and the remaining 1/8 cup sugar. Mix well with a hand whisk to fully incorporate before attaching the paddle attachment.
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Beat the eggs in a separate small bowl. Pour both the egg and yeast mixtures into the dry ingredients. Mix everything for a minute or so, until you get a homogeneous dough (it will be the texture of a thick cake batter).
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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.
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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.
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Preheat the oven to 350°F about 15 minutes before the dough has finished proofing. Bake for 45 minutes to 1 hour on the middle rack, until the loaf is light golden brown on top and sounds hollow when tapped on the bottom.
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Cool completely before slicing into it. Store in an airtight container in the refrigerator for up to 1 week.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Bread
- Method: Baking
- Cuisine: Gluten-Free
Keywords: sorghum, sorghum bread, gluten-free, gluten-free bread