The Best Gluten-Free Sorghum Bread Recipe | Foodal (2024)

Looking for a go-to, gluten-free bread? Bake a loaf of our sorghum-based recipe!

Sorghum is an ancient grain native to central and south Africa. Because of the plant’s high tolerance to drought and heat, it has gained global popularity as a staple cereal crop.

And since it doesn’t contain the proteins that make gluten, the ground form of this grain (as well as many others!) is perfect as an alternative flour in baked goods for those suffering from gluten sensitivity and celiac disease.

With its high levels of protein, iron, and fiber, it’s a great addition in a nutrient-dense diet.

The protein content also helps to provide more substance and structure in this baked treat.

The dry base of our recipe combines this tasty ground grain with other gluten-free favorites like cornstarch, tapioca starch, and xanthan gum.

Mixed with yeast, sugar, and eggs, topped with a crunchy mix of seeds, and baked until it’s beautifully golden in color, you’ll have a simply flavored and perfectly fluffy loaf of deliciousness that you can enjoy to your hungry stomach’s content.

No wheat? No problem. Make our recipe now:

Set out the eggs.

Step 2 – Combine and Mix

Mix the active dry yeast, sugar, and warm water together in a medium bowl. Allow it to sit in a warm place for 5 to 7 minutes until it becomes frothy with tiny bubbles.

Note: If the mixture does not become frothy, it means the yeast is not working. The yeast may have expired. If it is not frothy, prepare another mixture with new yeast.

In the bowl of a stand mixer, whisk together the sorghum flour, cornstarch, tapioca starch, salt, xanthan gum, and the remaining sugar. Mix well to ensure that the ingredients are evenly dispersed before attaching the paddle attachment.

Beat the eggs together in a small bowl, then pour the egg mixture and the yeast mixture into the large mixing bowl with the dry ingredients. Mix on medium speed for a minute or so, until the ingredients are thoroughly mixed and a hom*ogeneous dough forms.

The dough will look like a thick cake batter, unlike normal bread dough. But don’t be alarmed! That is exactly how this dough should look. Resist the urge to add more flour or starch.

You can also choose to mix the ingredients together by hand. Be sure to mix thoroughly to create a uniform mixture.

Step 3 – Let the Dough Rise

Grease a 9-by-5-inch loaf pan and spoon the dough into it, smoothing out the top with the back of a wet spatula.

If desired, evenly sprinkle the top with the mix of seeds.

Allow the dough to rest in a warm place without any drafts until it has doubled in size, approximately 40 minutes. I usually place the loaf pan in either a microwave or the oven, switched off.

Fifteen minutes before the dough is ready to be baked, preheat the oven to 350°F.

Step 4 – Bake and Cool

Bake the dough for 45 minutes to 1 hour, until the surface is golden brown and the loaf sounds hollow when tapped.

Allow the loaf to cool completely before slicing into it.

Letting the loaf cool fully is fundamental, as the dough will continue cooking with the residual heat, so resist the urge to cut into it any earlier.

Store the loaf in an airtight container for up to 1 week in the refrigerator.

A Basic Bread to Use for Everything

This easy recipe will be the perfect base for any gluten-free feast!

Whether you use two thick slices for an epic sandwich, or simply slathersome butter and homemade jam on a thin toasted wedge, you’ll love having a fresh loaf of sorghum bread in your kitchen.

Want even more gluten-free goodies to enjoy?

For a start, try our recipe for pizza topped with zucchini, or our paleo chocolate chip cookies.

And don’t forget to read all about the fundamentals of gluten-free cooking and baking.