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.
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Looking for more gluten-free baking recipes? Check out this gluten free white bread without xanthan gum, this oatmeal bread, this gluten-free French bread, and these gluten free breadsticks.
Sorghum Bread Recipe at a Glance
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 easy recipe is perfect for those with celiac disease.
The recipe is dairy free as written and even keeps the sugar to a minimum (need a sugar free bread? Check out this gluten free 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.
Ingredients
The simple ingredients list includes:
- Sorghum Flour: More on that in the "Sorghum Flour" section below.
- Tapioca Flour: Also called tapioca starch, the starch is needed to balance the flours.
- Brown Rice Flour: This is a very mild flour that works well with the sorghum flour.
- Granulated Sugar: A very small amount of white sugar for a true homemade gluten free bread flavor.
- Xanthan Gum: The xanthan gum is a binder so the bread doesn't crumble and fall apart.
- Instant Yeast: Yeast helps the bread rise tall.
- Salt: Adds flavor to the bread.
- Water: Use warm water for best results.
- Eggs: Use large eggs to help with texture and consistency of the bread.
- Vegetable Oil: Vegetable oil adds much need fat in the bread dough.
- Apple Cider Vinegar: The vinegar helps with the rise and texture of the crumb of the baked bread.
These ingredients can be found in my Amazon store.
Exact measurements and directions for making the sorghum bread can be found in the recipe card below.
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 flour, buckwheat flour and amaranth flour 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 grain 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.
Step By Step to Sorghum Bread
STEP ONE: Add the dry ingredients to the large mixing bowl and mix until combined.
STEP TWO: Add the wet ingredients to the dry.
STEP THREE: Mix on medium speed until combined.
STEP FOUR: The batter will look fluffy and will not drip off a spatula.
STEP FIVE: Scrape the thick batter into a greased 8" x 4.5" loaf pan and set aside to let the dough rise in a warm place for 20-25 minutes.
STEP SIX: The bread dough is ready when it barely crests the top of the baking pan. Bake the bread at 350F until an instant-read thermometer registers between 205-210F or about 45 minutes.
Storage
Just as the same with this buckwheat bread, this sandwich bread and this oatmeal bread, let the bread cool completely before slicing. Once the bread has cooled completely, place it in an airtight container or use plastic wrap to seal the entire loaf and store it at at room temperature for up to 2 days. Any longer than that and you'll want to freeze it for a longer shelf life.
Slice the entire loaf before placing it back into a freezer-safe, airtight bag and freezing for up to 1 month. Slices can go directly into the toaster from frozen.
Substitutions
If you need to make substitutions in the recipe, my Substitutions Guide for Gluten Free Baking is an excellent reference for more in depth, why, how and when for using substitutes. Here are some options for the bread:
Sorghum flour - This is the main ingredient in this bread and I would not recommend substituting it.
Tapioca flour - As a substitute for tapioca starch, corn starch or potato starch can be used.
Brown rice flour - White rice flour may be used for the brown rice flour.
Sugar - Use coconut sugar for the granulated sugar.
Xanthan gum - As a substitute, use psyllium husk powder or another xanthan gum substitute listed here.
Instant yeast - Active dry yeast may be used but it will need to be proofed in ½ cup of the 1 ½ cups water first.
Eggs - Use a chia egg substitute or flax egg for the eggs.
Vegetable oil - Melted coconut oil or olive oil may be used.
Tools & Equipment
The tools needed to make this bread include:
- Stand mixer or large mixing bowl and a hand mixer
- 8"x4.5" baking pan
- Rubber spatula
- Sharp bread knife
All of these tools are in my Amazon store.
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 are 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, it will need to bake within a few minutes. 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!
FAQs & Troubleshooting
Yes, instant yeast goes by several names - bread machine yeast and fast rising yeast are two that I've noticed. But they are interchangeable.
You can use an egg substitute. Use a chia egg or flaxmeal egg. Reference the "Substitutions" section above for detailed information.
Coconut sugar would work well as a sugar substitute. And even Swerve sugar substitute. I wouldn't recommend honey or maple syrup as the added liquid would change the consistency of the batter.
Tapioca flour and tapioca starch are exactly the same thing. Use them interchangeably.
This bread, like other yeast breads, does not last very long stored at room temperature. It's best enjoyed within 2 days. 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.
More Yeast Bread Recipes
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Recipe
Best Sorghum Bread Recipe: Gluten Free
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 large 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
Original pictures (resized)
Mary
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?
Christine
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
Phyllis
Is there a yeast replacement that would work?
Christine
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
Alar
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
Christine
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
Debbie
What size loaf does this make? One pound? Thanks.
Gallotta Dominique
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.
Christine
Hi Gallotta,
The batter is on the thinner side, so that sounds correct. Hope you enjoy it!
Christine
Barbara Southard
Looks good. Can i use this recipe but make them into rolls instead?
Christine
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
Barbara Southard
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.
Anita Lusby
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.
Christine
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
Donna
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
Christine
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
Dave K
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.
Christine
Hi Dave,
Great to hear it! Thanks for sharing your feedback!
Christine
Deborah
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!
Christine
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
Dawn
Can you leave out the acv? My daughter can’t tolerate it. Thank you!
Christine
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
Abimco
Can I replace eggs with flaxseed, what quantity of flaxseed can replace the egg
Christine
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
Carol
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. 😊
Christine
Hi Carol,
Hearing you enjoyed it just makes my day!
Thank you for the feedback!
Christine
Brian
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!
Christine
Hi Brian,
Aw I'm so glad you enjoy it!
Happy baking 🙂
Christine
Linda Flescher
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
Christine
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
Linda
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
Christine
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
Lisa
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.....
Christine
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
Johanne
Fantastico! I concur with others: the very best GF bread! Easy peachy to make (i followed the recipe as is - i definitely recommend measuring by weight) and started checking the temperature after 30 minutes. I could have taken it out then, but given that it was closer to 205 than 210, i chose to leave it at least for another 10 min. and it was perfect. Could have probably pushed it to 45 min as suggested in the recipe.
The bread has nice air bubbles, slices like a charm, keeps it shape and makes wonderful toasts. A definite keeper!
Thank you Christine for another success story😊
Christine
Hi Johanne,
So glad you enjoy it!
Christine 🙂
Chelsey
Hi Christine!
First off, I love this bread it’s always so delicious! My dough is always super runny. Do you know what could be making it so runny? Today I was going to try to make rolls with the dough, but there was no way the consistency would have held.
-Chelsey
Christine
Hi Chelsey,
Thank you for asking - so hm, let's see - are you measuring everything by weight? And then mixing using a stand or hand mixer for the full 3 minutes on medium speed?
The liquid to dry ratio of the ingredients would make for a cake like batter - not knead-able like normal bread dough, but not runny either.
Let me know!
Christine
Paulette
Comes out great every time I have made it. . Only issue I had was rising time. It took between 45-50 min, not thirty. My oven has a proof setting at 95 degrees. I didn't have any tapioca flour so I used arrowroot instead and it worked really well.
Christine
Thanks Paulette, glad you enjoyed it!
Christine 🙂