Sunday, February 14, 2021

Tasty Gluten Free Sorghum Flour Vegan Bread Recipe

I've wanted to try gluten free recipes with sorghum flour for a long time but I never was able to find it locally. Then when I did find it it was in a specialty shop and quite expensive. So it never became a staple in my house. However the other night a friend gifted me with a few packages of Bob's Red Mill sorghum flour and I knew that I wanted to try making bread with it.

I found this recipe and tweaked mine to suit my needs, and it came out decently. Unlike most gluten free homemade bread recipes it tasted fine even when it wasn't fresh out of the oven, but I will admit, the next day it already was less good, but perked up beautifully and was delicious made into toast. 

Since I didn't have a loaf pan, I took two pieces of parchment paper and put dough on each one, and then put them next to each other in a wider rectangle pan with the parchment paper pulled up around each loaf, so that they'd each be approximately the shape of a loaf of bread, and then baked it that way. But a loaf pan probably would be best, I just currently don't have one.

Tasty Gluten Free Sorghum Flour Vegan Bread Recipe

1 cup sorghum flour
1 cup potato flour
1 cup white rice flour
1 tablespoon sugar or sweetener of choice
1 tablespoon xanthan gum
1 1/2 teaspoon salt
2 teaspoons instant yeast
Scant 2 cups warm water
2 tablespoons ground flax seed
2 tablespoons oil of choice
2 teaspoons apple cider vinegar

1. Mix all the dry ingredients together until uniform.

2. Add the wet ingredients. 

3. Mix well.

4. Put in a lined loaf pan.

5. Let rise for an hour or more, or until doubled.

6. Bake at 350 for approximately 30 minutes, and then remove from the loaf pan and bake on an oven rack for another 10 minutes or so.

7. Best served warm. 


Are you gluten free? If you are, what is your favorite recipe for homemade bread? What type of flours do you generally use in your bread? Does this look like a recipe you'd try?

1 comment:

  1. I think you did well to mix with potato flour. I was using sorghum a lot for a while and got really sick of eating it quickly, maybe it is higher carb or fiber than others on its own? I don't know, but it needs to be a blend. I did not feel negative health effects, but I wanted to use other flours like almond or coconut or millet blends over sorghum.


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