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    Home » Recipes » Sandwich Bread

    Sorghum Bread {Gluten & Dairy Free}

    Published: Aug 27, 2021 by Christine · This post may contain affiliate links · 34 Comments

    Jump to Recipe Jump to Video
    labeled image of pin for sorghum bread

    If you're looking for the perfect sorghum bread recipe, this is it! With a full cup of sorghum flour, this bread tastes like a cross between a hearty wheat bread and a sweeter Hawaiian bread. In other words, very mild and ideal for a sandwich.

    The recipe is dairy free as written and even keeps the sugar to a minimum (need a sugar free bread? Check out this sandwich bread). After a short, 20 minute rise and 45 minute baking time, you'll have a delicious yeast bread, ready to sink your teeth into.

    up close shot of a bite of bread

    This post contains affiliate links. Affiliate links support Zest For Baking at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Why this recipe is the best!

    It's not every day that you have both a delicious bread recipe and one that doesn't require a long prep time. In fact, if you use a stand mixer (highly recommended!), it makes the process even easier. The mixer does all the work for you. In addition to being a somewhat hands-off bread, this recipe is also:

    • Dairy free
    • Low sugar
    • Light, not dense
    • Sandwich worthy
    • Perfectly textured

    A little about sorghum flour

    What gluten free flour is mild, balanced in terms of fiber and protein content and the same price as white or brown rice flour?

    You guessed it! Sorghum flour!

    I've worked with sorghum flour quite a bit (see this article on 5 reasons why you'll love working with sorghum flour) and baked with it just as much - see this delicious banana cake for proof! And one of the reasons it's a great baking flour to get to know is that it's incredibly versatile. Millet, buckwheat and amaranth are all very close in composition to it so if you need to substitute these gluten free flours, sorghum would be your go-to.

    As for where sorghum comes from - it's milled from the sorghum kernel. It's an ancient grain that is found in Asian countries, Australia and Africa. Fortunately it's readily available both online and in many stores.

    Baking pro tips

    These tips will ensure that you have the absolute best, lightest, fluffiest bread ever.

    Weigh the ingredients

    Few things will be a game changer for your baking like the method you use to measure the ingredients. Instead of using cups, use a digital scale to weigh the flour in grams. I explain this in a little more detail in this baking masterclass, but it has to do with how much flour actually gets added to the recipe. Digital scales run about $15 on Amazon - and they're one of the best investments you'll ever make for successful bread baking.

    Room temperature ingredients

    Another very important rule of thumb is to make sure your ingredients are at room temperature. Unless the recipe states differently, water, oil, flours, eggs, even sugars should be room temperature. This is another topic I cover in depth in the Masterclass, but warmer ingredients mix better creating a better textured end result.

    Watch the rise time

    There is a range offered for the rise time, but you'll want to watch it carefully because as soon as it comes close to the rim of the pan, preheat the oven to get it ready to bake. If left to rise too long, two things may happen: 1. The bread will overflow in the pan while rising or 2. The bread will overflow in the oven, while baking. Either way, a mess!

    Use an instant read thermometer

    You may remember or even seen people tapping the top of a loaf of gluten yeast bread to check for doneness... if it sounded hollow, then it's done, if not, you'd let it bake longer.

    Ah the good ole' days!

    With gluten free bread baking, we have to rely on more advanced equipment! This handy instant read thermometer lets us know if our bread is done or not. It may sound complicated but it's really very easy to use - you'll simply remove the bread from the oven, open this thermometer, stick it in the middle of the loaf and watch the temperature climb. If it hits between 205-210 F, then it's done. If not, place it back into the oven to bake a little longer.

    It's not tapping, but you can't beat accuracy!

    How to make this recipe

    Ingredients (& substitutions)

    ingredients on a white countertop

    If you need to make substitutions in the recipe, my guide to gluten free flour substitutions chart is an excellent reference for more in depth, why, how and when for using each flour. I'll offer some alternatives as a starting point here though...

    Sorghum flour - the main ingredient in this bread and not one I would recommend substituting.

    Tapioca flour - cornstarch or potato starch

    Brown rice flour - white rice flour

    Sugar - coconut sugar

    Xanthan gum - not recommended, but if you're feeling adventurous, psyllium husk powder

    Eggs - not recommended, but use caution with a chia egg substitute

    Vegetable oil - melted coconut oil

    Mixing

    sequence of bread prep

    Use a stand mixer and the mixing process couldn't be easier! Add the dry ingredients to the mixing bowl and mix (image 1). Add the wet ingredients to the dry (image 2) and mix on medium speed for 3 minutes. The batter will look nice and thick (images 3 & 4).

    Rising

    Scrape the thick batter into a greased 8" x 4.5" baking pan (image 5) and set aside to rise for 20-25 minutes. At the end of the rise time, the batter should barely crest the top of the pan (image 6). You'll want to watch the rise time so it doesn't overrise!

    Baking & cooling

    overhead shot of sliced loaf of bread

    Jut as the same with this buckwheat bread, this sandwich bread and this oatmeal bread, let the bread cool completely before slicing and enjoying. Otherwise the slices could end up gummy and that would get a big thumbs down.

    FAQ's

    Is instant yeast like bread machine yeast?

    Yes, instant yeast goes by several names - bread machine yeast and fast rising yeast are two that I've noticed. But they are interchangeable.

    Can I use an egg substitute?

    I haven't tested it so I can't say for certain how the results will be but essentially, yes, you can, just proceed with caution.

    Can I use a sugar substitute?

    Yes! Coconut sugar would work well. And even Swerve sugar substitute. I wouldn't recommend honey or maple syrup as the added liquid would change the consistency of the batter.

    I found tapioca flour, where is tapioca starch?

    Tapioca flour and tapioca starch are exactly the same thing. Use them interchangeably.

    What's the best way to store this bread?

    This bread, like other yeast breads, does not last very long stored at room temperature. It's best enjoyed within 24 hours. But for longer storage, freezing is the way to go. Simply slice the loaf, place wax paper in between each slice and then freeze the entire loaf. (We cover this in baking Masterclass too). Slices can be toasted from frozen for delicious toast and sandwiches.

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    Recipe

    overhead shot of sliced loaf of bread

    Sorghum Bread {Gluten & Dairy Free}

    If you're looking for the perfect sorghum bread recipe, this is it! With a full cup of sorghum flour, this bread tastes like a cross between a hearty wheat bread and a sweeter Hawaiian bread.
    4.50 from 20 votes
    Print Pin Rate
    Course: bread, Breakfast, Snack
    Cuisine: American
    Prep Time: 25 minutes minutes
    Cook Time: 45 minutes minutes
    Rise time: 20 minutes minutes
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 12 slices
    Calories: 160kcal
    Author: Christine

    Ingredients

    • 125 grams sorghum flour about 1 cup
    • 120 grams tapioca flour about 1 cup
    • 155 grams brown rice flour about 1 cup
    • 1 Tablespoon granulated sugar
    • 1 teaspoon xanthan gum
    • 1 teaspoon salt
    • 2 teaspoons instant yeast
    • 12 ounces water about 1 ½ cups
    • 2 eggs
    • 2 Tablespoons vegetable oil
    • 2 teaspoons apple cider vinegar

    Instructions

    • In the bowl of a stand mixer, add the sorghum flour, tapioca flour, brown rice flour, sugar, xanthan gum, salt and yeast. Mix for 30 seconds to combine.
    • Add the water, eggs, vegetable oil and apple cider vinegar to the dry ingredients and mix for 30 seconds. Stop machine and scrape batter down.
    • Mix on medium speed for 3 minutes.
    • Prepare 8" x 4.5" baking pan by spraying with cooking spray.
    • Scrape batter into the pan and set aside to rise for 20-25 minutes, just until the batter comes close to the rim of the pan.
    • Preheat oven to 350 F. Bake bread for 45 minutes. Remove from the oven and test for doneness with an instant read thermometer. Bread is done when thermometer reaches 205-210F.
    • Cool on a wire rack for 10 minutes. Remove from the pan to finish cooling completely before slicing.

    Video

    Notes

    • Measure ingredients by weight.
    • Use room temperature ingredients.
    • Bread should rise just to the top of the rim.
    • Use an instant read thermometer to test for doneness.
     

    Nutrition

    Calories: 160kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 215mg | Potassium: 102mg | Fiber: 2g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

    Reader Interactions

    Comments

    1. Mary

      August 27, 2021 at 8:59 am

      This sorghum bread looks wonderful. I wonder if it could be the base for a savory bread, one with some herbs and diced onion? What do you think?

      Reply
      • Christine

        August 27, 2021 at 9:47 am

        Hi Mary,

        I think it would make a wonderful savory bread with onions & herbs! I'm actually working on a roll version with this recipe too, so yes, many options with it 🙂

        ~Christine

        Reply
    2. Phyllis

      August 27, 2021 at 1:03 pm

      5 stars
      Is there a yeast replacement that would work?

      Reply
      • Christine

        August 30, 2021 at 9:23 am

        Hi Phyllis,

        Unfortunately, no. But if you need a yeast free bread, this might work https://zestforbaking.com/ultimate-gluten-dairy-yeast-free-white-bread

        ~Christine

        Reply
    3. Alar

      August 28, 2021 at 12:07 pm

      Hi. The recipe sounds excellent. But can it be made with a hand mixer instead of a stand mixer? If so, could you please advise me on the duration and speed?
      Thank you.
      Alar

      Reply
      • Christine

        August 30, 2021 at 9:25 am

        Hi Alar,

        Great question - so yes, the time frame would be the same, start on low speed then increase it to medium speed for the same amount of time (3 minutes). Scrape the bowl down occasionally to get all the batter mixed.

        ~Christine

        Reply
    4. Debbie

      January 04, 2022 at 1:28 pm

      What size loaf does this make? One pound? Thanks.

      Reply
    5. Gallotta Dominique

      February 08, 2022 at 5:44 pm

      The batter seems so liquify. I just made the batter for the first time and it’s much more liquify than any other bread I’ve made. It’s raising now and I’ll keep you posted.

      Reply
      • Christine

        February 10, 2022 at 10:56 pm

        Hi Gallotta,

        The batter is on the thinner side, so that sounds correct. Hope you enjoy it!

        Christine

        Reply
    6. Barbara Southard

      May 24, 2022 at 8:05 am

      Looks good. Can i use this recipe but make them into rolls instead?

      Reply
      • Christine

        May 24, 2022 at 1:57 pm

        Hi Barbara,

        Thanks for asking - you possibly could, I haven't tested this, but here's what I'd recommend:

        After mixing, drop large spoonfuls of batter into a 9"x13" baking baking coated with cooking spray.
        Let rise for 20 minutes, then bake at 350 for 20-25 minutes (you'll have to watch them)

        If you try it, let me know.

        Christine

        Reply
        • Barbara Southard

          June 02, 2022 at 6:18 pm

          Hi, Christine, i did make this as rolls with your instructions. It took a bit longer to bake than 20 min., more like 30, but came out okay. But they just weren’t that tasty.

          Reply
    7. Anita Lusby

      September 01, 2022 at 5:32 pm

      Just made this beautiful loaf in the bread machine and it turned out marvellously. Liquids first, then dry as per machine instructions and baked as gluten free loaf. As I’m also allergic to eggs I only used one but added a flax egg and a chia egg instead. Thank you for this recipe, it’s moist, tastes great and cooked evenly in machine. Looks good for toasting too.

      Reply
      • Christine

        September 02, 2022 at 8:12 pm

        Hi Anita,

        Thank you for the great feedback and for sharing your experience with making it in a bread machine.

        Very helpful for everyone!

        Christine

        Reply
    8. Donna

      November 02, 2022 at 7:35 am

      Hello,
      I would love to make this bread for my husband but he is very allergic to all things potato which includes tapioca. I am new to gluten free baking. Do you think I could substitute sweet white rice flour in place of the tapioca?

      Thank you

      Reply
      • Christine

        November 03, 2022 at 9:23 am

        Hi Donna,

        Use cornstarch instead - it works wonderfully. I haven't tested sweet rice flour - though it may work just as well since it has the 'starchy' properties to mimic the tapioca, I just haven't done testing on it to be sure.

        Thanks,

        Christine

        Reply
    9. Dave K

      December 14, 2022 at 6:26 pm

      Finally got a gluten free recipe that worked for me. Came out light and fluffy but cohesive with good crust. I might add another half teaspoon of salt next time. I followed the recipe exactly and it worked.

      Reply
      • Christine

        December 15, 2022 at 2:10 pm

        Hi Dave,

        Great to hear it! Thanks for sharing your feedback!

        Christine

        Reply
    10. Deborah

      December 17, 2022 at 11:42 am

      No rating yet because it is in process...I mixed the ingredients, as written for this Sorghum bread. It did NOT say to use warm water (mine was room temp). Very wet batter and not rising. Should I just wait longer (it's been 40 minutes now and only a little rising so far), or is there a "fix"? Also, I used half brown rice (75 gms) and half millet flour (60 gms) instead of the entire 1 cup (155 gms) of brown rice. I think I adjusted weights appropriately. Would appreciate any help. thank you! GREAT website and info, by the way!

      Reply
      • Christine

        December 19, 2022 at 12:01 pm

        Hi Deborah.

        Thanks for the kind words! And then for the question - let's see, so the only brown rice flour substitute I've tested with success is white rice flour. That could be the issue.

        And the rise time will vary, (it might take longer in a colder room), but it shouldn't go too far above the pan.

        Christine

        Reply
    11. Dawn

      December 27, 2022 at 5:24 am

      Can you leave out the acv? My daughter can’t tolerate it. Thank you!

      Reply
      • Christine

        December 29, 2022 at 9:43 am

        Hi Dawn,

        Thanks for asking - so I haven't tested it without it, but I wouldn't advise just leaving it out. Can she tolerate apple juice or lemon juice? Those can both substitute for it. Just use 1 teaspoon lemon juice though as it can have a powerful flavor. But 2 teaspoons of apple juice will work just fine.

        Hope that helps!

        Christine

        Reply
    12. Abimco

      February 21, 2023 at 12:44 am

      Can I replace eggs with flaxseed, what quantity of flaxseed can replace the egg

      Reply
      • Christine

        February 21, 2023 at 3:12 pm

        Hi Abimco,

        Possibly, I just haven't tested it. For one flax egg, I like to ground my flax seeds first, but either way, use 1 Tablespoons of flax seeds mixed with 3 Tablespoons warm water. Two eggs would be 2 Tablespoons of flax seeds and 6 Tablespoons water.

        Christine

        Reply
    13. Carol

      March 02, 2023 at 11:02 am

      5 stars
      Followed recipe exactly...using cup measurements, not weight. First time using sorghum flour. Turned out great! Best gluten free bread I have made....I will make this again. Only thing different is my bread was done in 30 minutes, not 45. Glad I checked. Thanks for the recipe. 😊

      Reply
      • Christine

        March 02, 2023 at 7:01 pm

        Hi Carol,

        Hearing you enjoyed it just makes my day!

        Thank you for the feedback!

        Christine

        Reply
    14. Brian

      April 24, 2023 at 1:44 pm

      5 stars
      This is the best gluten-free bread recipe ever! I've made it several times now using the coconut oil substitution and it always turns out great. It does usually take my dough about an hour to fully rise before baking (my kitchen is probably way too cold lol). Anyway...love your blog + recipes, Christine!

      Reply
      • Christine

        April 24, 2023 at 3:21 pm

        Hi Brian,

        Aw I'm so glad you enjoy it!

        Happy baking 🙂
        Christine

        Reply
    15. Linda Flescher

      July 25, 2023 at 10:20 am

      Hi, I just mixed up the batter for the first time. It is super liquid and didn’t rise at all. I will let you know how it turns out. Linda

      Reply
      • Christine

        July 25, 2023 at 10:42 am

        Hi Linda,

        Keep me posted - it is thin, but it should have stuck t the spoon a bit, like in the pictures - did you measure the flours by weight and beat the batter for 3 minutes?

        Let me know!

        Christine

        Reply
        • Linda

          July 25, 2023 at 12:04 pm

          4 stars
          Hi Christine, Well, to my shock, surprise and amazement! It came out like bread! I just ate the end with a drop of pb and it was good! I think I will bake it a bit longer next time, and add some cinnamon and a bit more sugar. I did follow all the directions, I am a long time baker. I didn’t have xanthum gum and only had white rice flour. I did use cup measures this time, not up to using the scale. Next time. Thanks so much, it’s a great base recipe. My mind is already thinking of other variations.
          Warmly, Linda

          Reply
          • Christine

            July 25, 2023 at 12:26 pm

            Hi Linda,

            I'm glad to hear it - it's one of my favorite breads so I'm so glad you're enjoying it 🙂

            Christine

            Reply
    16. Lisa

      August 13, 2023 at 3:29 pm

      Hi Christine. I just made this bread and used an egg replacer. It's delicious. But it didn't rise much but when I put it in the oven it did. Thank you so much for this receipe.....

      Reply
      • Christine

        August 14, 2023 at 4:13 pm

        Hi Lisa,

        Oh I'm so glad you enjoy it 🙂

        Interesting to note about the rise - I'm glad it did rise during the bake though.

        Christine

        Reply

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    Christine Brady.

    Hi, I'm Christine, a gluten free baker living in sunny Texas! I love baking breads and sharing best practices so that everyone can bake tasty treats too. Zest For Baking (est. 2013) is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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    Since 2013, Christine has been helping readers with gluten free baking challenges and substitution issues, all while creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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