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sorghum bread slices on a wooden block
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4.48 from 21 votes

RECIPE CARD: Sorghum Bread (PRINTABLE)

Master homemade sorghum bread with proven techniques for better texture, rise, and consistent baking results.
Prep Time25 minutes
Cook Time45 minutes
Rise time20 minutes
Total Time1 hour 30 minutes
Course: bread, Breakfast, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose
Servings: 12 slices
Calories: 160kcal
Author: Tikare

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 large eggs
  • 2 Tablespoons vegetable oil
  • 2 teaspoons apple cider vinegar

Instructions

  • Step 1: Combine the Dry Ingredients
    Add the sorghum flour, tapioca flour, brown rice flour, sugar, xanthan gum, salt, and instant yeast to the bowl of a stand mixer. Mix on low speed for about 30 seconds until evenly combined.
  • Step 2: Add the Wet Ingredients
    Add the warm water, eggs, vegetable oil, and apple cider vinegar. Mix on low speed for 30 seconds, then scrape down the sides of the bowl.
  • Step 3: Mix the Batter
    Increase the mixer to medium speed and beat for 3 minutes. The batter should be thick, smooth, and resemble heavy cake batter.
  • Step 4: Prepare the Pan
    Lightly grease an 8 × 4½-inch loaf pan and spread the batter evenly inside.
  • Step 5: Proof
    Let the batter rise for 20–25 minutes, or until it reaches just below the rim of the pan.
  • Step 6: Bake
    Bake at 350°F (175°C) for about 45 minutes.
  • Step 7: Check for Doneness
    The bread is done when the internal temperature reaches 205–210°F (96–99°C).
  • Step 8: Cool
    Cool the loaf in the pan for 10 minutes before transferring it to a wire rack. Let it cool completely before slicing.

Notes

Measure ingredients by weight whenever possible.
  • Use warm water to activate the yeast.
  • Bake as soon as the batter reaches the top of the pan to avoid over-proofing.
Doneness Cues
Your loaf is ready when:
  • The crust is evenly golden brown.
  • The sides pull away slightly from the pan.
  • The internal temperature reaches 205–210°F (96–99°C).
Storage
  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Store for up to 1 week.
  • Freezer: Freeze sliced bread in a freezer-safe bag for up to 3 months.
  • Reheating: Toast slices directly from frozen or warm the loaf in a 325°F oven for 8–10 minutes.

Nutrition

Serving: 12Servings | 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
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