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Gluten-Free Sorghum Flour Bread Recipe

American · Bread · 60 min total

A hearty, moist gluten-free bread made with sorghum flour, perfect for sandwiches or toasting.

Ingredients

• 1 ½ cups sorghum flour
• ½ cup potato starch
• ¼ cup tapioca flour
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1 cup warm water (110°F)
• 2 large eggs, room temperature
• ¼ cup olive oil
• 1 tablespoon apple cider vinegar

Instructions

1. In a large bowl, whisk together sorghum flour, potato starch, tapioca flour, xanthan gum, salt, yeast, and sugar.
2. In a separate bowl, whisk together warm water, eggs, olive oil, and apple cider vinegar.
3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until a thick batter forms. Beat vigorously for 2 minutes.
4. Grease a 9x5-inch loaf pan. Transfer batter to pan and smooth top with a spatula. Cover loosely with plastic wrap and let rise in a warm place for 30-45 minutes, until doubled.
5. Preheat oven to 375°F. Bake bread for 40-45 minutes, until golden brown and internal temperature reaches 200°F. If browning too quickly, tent with foil after 20 minutes.
6. Remove from oven and let cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips

• Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• For a dairy-free version, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water).

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