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