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 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.