Gluten Free Sorghum Bread
Homemade Gluten Free Sorghum Bread! Everyone always asks me what bread I use for my toast. Well, I make about 4 loaves of this, and then slice and freeze it! Then when I’m ready to eat some, I stick it in the toaster and and it’s ready in 5 minutes! It’s so delicious and taste like a hearty whole wheat - minus the wheat! 🤣🍞
This recipe is actually a modified version of @drstevengundry‘s Sturdy Sandwich Bread from the Plant Parardox Family Cookbook. I had to change it from millet flour to sorghum flour because I did a food allergy test, and turns out I have a sensitivity to millet!!!! So tragic 😩😩😩 But feel free to use millet flour instead if that is more available to you. I’ve made it both ways and they’re both delicious! 😋
@bobsredmill makes a great millet flour, sorghum flour, and tapioca starch! Sometimes alternative flours are hard for me to find at grocery stores, so I usually just order a 4-pack of each one off Amazon. A couple 10x5” bread pans are helpful to order too. Then when it all gets here we schedule bread making day! 🤣🍞
Putting the full recipe on my blog now. Let me know if you try it out! 🙏🏽🍞💚
1/4 cup avocado oil, plus more for greasing
2 1/2 cups sorghum flour (I used @bobsredmill)
1 cup tapioca starch
1/4 cup arrowroot powder
3/4 cup ground golden flaxseed
1/4 cup psyllium husk flakes
1/2 tsp kosher salt
2 large eggs
1 Tbsp local honey
2 cups lukewarm water
2 packets instant yeast
Prepare a 10x5-inch loaf pan by greasing it with avocado oil, and lining it with parchment, and set aside.
In a large bowl, whisk together 2 cups sorghum flour, tapioca starch, arrowroot powder, flaxseed, psyllium, and salt.
In a small bowl, add the eggs, 1/4 cup oil, honey, water, and yeast, and whisk until well combined.
Make a well in the dry mixture, and pour the wet mixture into the center.
Using a spatula, fold in the wet mixture until well combined. The dough should be cohesive, but a bit sticky/loose, and wetter than a traditional bread dough. If it feels too sticky, add the remaining sorghum flour, 2 Tbsp at a time.
Grease a large bowl with avocado oil. Scrape the dough into the greased bowl, and oil the surface of the dough lightly. Cover with plastic wrap, and set in a warm place until the dough has doubled (about 30 minutes).
Lightly flour a work surface with sorghum flour. Punch down the dough, and knead lightly for a few minutes, then shape into a log, transfer to the prepared loaf pan, and set aside.
Preheat the oven to 375F. After the dough has rested for about 20 minutes, transfer to the oven and bake for 45-50 minutes.
Remove the pan from the oven and let cool until you can handle the loaf.
Remove the loaf from the pan, and continue to allow to cool. *Do not slice until completely cooled.*
Store leftovers at room temperature for 3-4 days, or slice and store in the freezer for up to 3 weeks. Enjoy!