Best Sorghum Bread Recipe: Gluten 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.
Servings: 12 slices
Calories: 160kcal
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.
