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overhead view of slices of sorghum bread on a cutting board

Sorghum Bread

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  • Author: Joanie Simon
  • Prep Time: 15 min
  • Cook Time: 75 min
  • Total Time: 1 hour 30 minutes
  • Yield: 15 slices
  • Category: bread
  • Method: baking
  • Cuisine: American
  • Diet: Gluten Free

Description

Sorghum bread has a satisfying texture and nutty sweetness that gives gluten-free bread a good reputation, all while supporting your health and the environment.


Ingredients

  • 2 1/2 cups (600g) water, divided
  • One packet (2 1/4 teaspoons) (7g) active dry yeast
  • 2 Tablespoons + 1 teaspoon (16g) whole psyllium husk
  • 1 Tablespoon (7g) ground flaxseed
  • 2 Tablespoons (30g) neutral oil (avocado or olive)
  • 1 Tablespoon (15g) honey
  • 1 Tablespoon (15g) apple cider vinegar
  • 3 1/3 cups (400g) sorghum flour
  • 1/3 cup (50g) potato starch
  • 1 teaspoon (4g) baking powder
  • 1 1/2 teaspoons (9g) salt
  • Seeds for topping: pumpkin, sunflower, chia, sesame, etc.

Instructions

Prepare Yeast Mixture:

  • Heat 3/4 cup (178g) of the water to 100F to 110F (43°C)
  • Add the active dry yeast
  • Stir and let bloom for 10 minutes until frothy

Create Psyllium-Flax Gel:

  • In a medium bowl, combine 2 Tablespoons plus 1 teaspoon (16g) psyllium husk and 1 Tablespoon (7g) ground flaxseed along with the remaining 1 3/4 cups (422g) water, 2 Tablespoons (30g) oil, 1 Tablespoon (15g) honey, and 1 Tablespoon (15g) apple cider vinegar
  • Stir vigorously and let sit for 5-10 minutes until thickened into a gel

Mix Dry Ingredients:

  • In a large bowl, whisk together 3 1/3 cups (400g) sorghum flour, 1/3 cup (50g) potato starch, 1 teaspoon (4g) baking powder, and 1 1/2 teaspoons (9g) salt

Combine & Form Dough:

  • Add the bloomed yeast mixture and psyllium-flax gel to the dry ingredients
  • Mix thoroughly with a spatula until a cohesive dough forms 
  • Line a 9-inch loaf pan with parchment paper, leaving over-hang for easy removal
  • Transfer dough to the pan, smooth the top, and press gently into corners
  • Sprinkle the top generously with seeds of choice

Rise & Bake:

  • Cover the loaf with a clean kitchen towel or plastic wrap and let it rise for 45-60 minutes until just above the edge of the pan
  • Place a rack in the middle of the oven with another rack below it
  • Put a pan filled with 2 cups of water on the lower rack
  • Place the bread (still in pan) on the middle rack in the cold oven
  • Set the oven to 350°F (175°C) and bake for 60 minutes

Finish Baking:

  • After 60 minutes, remove the water pan from the oven
  • Carefully lift the bread out of the pan using the parchment paper (if it doesn't release right away, run a knife around the edges to help free it)
  • Place the bread with parchment back in the oven, directly on the oven rack
  • Bake for an additional 20 minutes until golden brown and hollow-sounding when tapped
  • Transfer the loaf to a cooling rack and cool completely (at least 2 hours) before slicing

Notes

Store in an airtight container for up to 3 days at room temperature

Freeze sliced bread for up to 3 months

Nutrition

  • Serving Size: 1 slice
  • Calories: 152
  • Sugar: 1.7 g
  • Sodium: 314.5 mg
  • Fat: 3.1 g
  • Carbohydrates: 29.5 g
  • Fiber: 2.8 g
  • Protein: 2.7 g
  • Cholesterol: 0 mg