This is my original sorghum bread that's so good that I’ve been making regularly since 2018. It’s soft in texture, easy to make, and delicious tasting! The flavor is neutral, so it doesn’t overpower whatever you choose to put on or with it.
I developed the recipe with a simplified process using instant yeast and exactly the flour combination that produces optimal results. It's free from wheat, dairy, nuts, peanuts, corn, and soy, and is actually very good! This gluten free bread is easier to make than regular homemade bread.
For the best gluten free bread recipe, use the same ingredients as listed and follow the instructions exactly. However, in case you don’t have enough of each of these ingredients in your pantry, I can suggest a few substitutions.
Gluten Free Rice Free Bread Recipe
I don’t guarantee the best results with substitutions, but you should have edible wheat free bread. Let me caution you to keep substitutions to a minimum. If you make too many changes all at once, you’ll naturally have a very different result!
Follow my tips for an especially simple procedure. This sorghum bread is less complicated to make than regular homemade wheat bread, as it needs only one rising.
This sorghum bread is incredibly easy to make with a stand mixer, as you can see from the video. Gluten free bread doesn't require the kneading that develops the gluten in the usual wheat breads. You just need to make sure that your ingredients are very well combined.
Gluten Free Oat Bread Recipe (or Sorghum)
3. Spread the moist batter into a prepared 8 ½-inch X 4 ½-inch metal loaf pan. Gluten free bread doesn't rise far above the top of the pan without falling over, because it doesn't have gluten to hold it together.
4. Cover the loaf loosely with oiled plastic wrap while it rises in a warm place for about an hour. It should become about doubled in size.
I worked on this sorghum bread recipe for a long time. I couldn't tell you how many test batches I've made! It's difficult to do bready things well without the gluten when wheat is what we're used to. Now, I’m pleased with the taste, texture, and simplicity of this recipe!
Gluten Free Seeded Loaf (mixed Seed Bread)
Gluten in wheat bread helps to hold the dough together. It provides strength to contain air pockets created by the yeast, as the dough climbs up and sometimes over the sides of the pan. Xanthan gum or guar gum can help to achieve the same result in gluten free bread. Eggs in the recipe help with this, too.
Cover your pan of dough loosely with oiled plastic, and find a nice, warm environment free from drafts (about 75°F/24°C is ideal) while the bread rises.
Water temperature is very important when you're baking with yeast. If it's too hot or too cold, it will destroy the effectiveness of the yeast. The water should just be comfortably warm to touch. (110 - 115°F) (43 - 46°C)
Gluten Free Sourdough Bread
I like this bread for sandwiches, French Toast, with a nut butter or strawberry chia jam, or simply buttered with a hearty stew or chili. I hope you enjoy your homemade gluten free bread!
For longer storage, freezing is a good solution. Seal the bread in an airtight freezer bag and freeze it for up to 2 or 3 months. If you freeze the loaf before slicing, you’ll need to completely thaw the entire loaf before slicing and using it.
I recommend slicing the bread before freezing, so you can remove one or two slices at a time to use them.If you can stagger the slices out a bit in the bag, rather than stacking them tightly together, it will be easier to separate the frozen slices. However, you should also remove as much air as possible from the bag to keep your bread fresh.
My Best Vegan Gluten Free Bread Recipe
There’s not too much advance preparation required for this recipe, as it’s so simple to assemble. You could measure and mix your dry ingredients when you put the eggs out to come to room temperature.
Sorghum flour is a healthy choice, because it’s high in protein, fiber, antioxidants, and helpful minerals. At the same time, it does not contain lectins and is a low-glycemic food.
I think we need to pay more attention to sorghum. It's an ancient grain originally from the dry African plains. Also grown in Asia and Central and North America now, sorghum is the fifth most popular cereal crop in the world.
Gluten Free Sorghum Sandwich Bread • The Heritage Cook ®
An excellent gluten free alternative to wheat, sorghum has a neutral, sometimes sweet flavour and light colour. The Guardian has called sorghum the 'new wonder grain, ' as it's said to be high in protein, fibre, and antioxidants.
Most gluten free flour blends have some rice flour in them. Rice flour is reasonably priced and neutral in flavour, making it very useful and versatile.
I recommend using the exact flours that were used to test a recipe. Substituting a different flour mix could give quite a different result.
Homemade Gluten Free Bread For Sandwiches
While you can mix this batter by hand, it’s much easier to make with a stand mixer. I love my Kitchen Aid one!
Lastly, if you make this gluten free sorghum bread, be sure to leave a comment and/or give this recipe a rating! I love to hear from you and always do my best to respond to each and every comment.
Serving: 1 slice | Calories: 108 kcal | Carbohydrates: 19 g | Protein: 2 g | Fat: 3 g | Saturated Fat: 0.4 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 1 g | Trans Fat: 0.002 g | Cholesterol: 18 mg | Sodium: 219 mg | Potassium: 69 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 26 IU | Vitamin C: 0.004 mg | Calcium: 6 mg | Iron: 1 mgI am super happy with how this soaked sorghum bread turned out. I love the fact that it is naturally gluten free and that it fits within my healthy lifestyle.
Sorghum Flour Recipes (gluten Free)
Being able to make a naturally gluten free, low fat loaf of bread which is perfect for sandwiches, toast and more is awesome.
This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes. You can see my Full Disclosure here.
It has been pretty crazy since we have had to be under a shelter in place order due to the COVID-19 outbreak.
Gluten Free Bread Machine Tips
With stores having empty shelves and having to find alternatives to normally store bought items, I thought that it would be a good time for me to hunker down at home and experiment with some soaked breads that use ingredients that I either had on hand or that were not wiped out at my local grocery stores.
Sorghum flour is naturally gluten free. It also is used to replace wheat flour in some bread recipes in a 1 to 1 ratio. I wanted a flour that would work well in a soaked flour recipe that did not contain gluten. Many gluten free flours tend to gel when you add liquids or they may spike your blood sugar, which we are trying to avoid.
Interestingly, sorghum can be a bit heavy in baking so I mixed it with some home ground brown rice flour, but you can also buy brown rice flour that has already been ground. I ground mine in my coffee grinder to a fine powder which is super budget friendly.
Amazing Sorghum Flour Recipes (gluten Free)
Each flour has different properties in baking, some are lighter than others. Sorghum is a bit heavy where brown rice flour tends to be lighter. By mixing them together it lends a more traditional texture to this bread.
Soaking your flours in an acidic medium helps to make them more digestible. Your body will assimilate more of the mineral nutrients when you soak your flours and grains.
I used 2 Tablespoons of Apple Cider Vinegar with 1 cup of water to soak my flours for a 24 hour period, so that we would have an on plan gluten free bread option that uses easily obtained ingredients. I love that this also fits within the guidelines of the Trim Healthy Mama Plan
Wonderful Gluten Free Sandwich Bread
You can use cultured dairy such as yogurt or kefir to soak your grains in place of the apple cider vinegar. Personally, I have used 1/2 cup of yogurt mixed with 1/2 cup unsweetened almond milk or 1 cup of kefir in the past.
I did use xanthan gum in this recipe because it helps to build the structure of this bread. Gluten is the protein in wheat that builds strands that help a bread to rise and hold its shape. The xanthan gum is partially responsible for the structure in this soaked sorghum bread.
Because xanthan gum is derived from corn some people may find that they are sensitive to it. Guar gum is bean based and can be used to replace xanthan gum in a one to one ratio.
Simple Sorghum Sourdough Recipe
I also used THM Whole Psyllium Husks to help with the structure and to help with the wonderful crumb of this bread. By combining the two binders this soaked sorghum bread has a traditional texture versus the
0 Komentar