Sorghum Bread {Gluten & Dairy Free}

Name: Sorghum Bread {Gluten & Dairy Free}
Prep time: 25 min
Cook time: 45 min
Total time: 90 min
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 1/2 cups); 2 eggs; 2 Tablespoons vegetable oil; 2 teaspoons apple cider vinegar

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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.

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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)

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

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

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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