Sorghum Bread Loaf

Bread

Equipment Needed: Oven, Stand Mixer

Time Needed: 4 hrs

✓ Gluten Free

✓ Dairy Free

٭ Egg Free Option

✓ Nut Free

Our very favorite gluten-free bread. This bread is also dairy and gum free. Eggs can be replaced with flax if needed.

Ingredients

  • 180 g rice flour brown or white
  • 165 g sorghum flour
  • 110 g potato starch corn starch or tapioca flour can be substituted
  • 40 g psyllium
  • 15 g active dry yeast
  • 3 tbsp ground flax seed
  • 1.5 tsp fine himalayan salt
  • 2 egg whites
  • 2 tbsp rice malt syrup honey or golden syrup can be substituted
  • 700 g water (divided: 220g for yeast, remainder for dough)
  • Extra white rice flour for dusting

What you need to know

Instead of having to heat up your oven or wait for the yeast to develop, you can leave the dough in your kitchen and let the heat and humidity do the work for you.

After much practice and tweaking, we bring you our fabulous sorghum loaf recipe. Not only is it gluten-free, but dairy free as well. It is made from just three types of flour, uses psyllium and flax as binders instead of  xanthan or guar gum, and also replaces refined sugar with rice malt syrup.

So clear off the kitchen counter, and get baking with this easy-to-follow recipe for a loaf that will please even the fussiest of eaters.

As always, we had added step-by-step pictures of the process.

Instructions

  1. Measure 15g of yeast into a bowl with 220g of room temperature water and 2 tbsp of rice malt syrup. Stir to dissolve and leave to proof in warm place until a bubbly head forms.
  2. In a large bowl of a stand mixer, combine rice flour, sorghum flour, potato starch, psyllium, ground flax seed and himalayan salt. Mix dry ingredients until thoroughly combined. (drape a tea towel over the top of the mixer to contain the airborne flour)
  3. Add egg whites, yeast mixture and most of remaining water to the dry ingredients. Add remaining water as needed. Mix at medium speed for 3 minutes. Scrap down sides of bowl and mix for and additional 2 minutes at high speed.
  4. The mixture should be a wet dough, that is possible to gently handle. If it seems too dry add a bit more water and mix for another minute.
  5. Cover the bowl in cling film and let dough rest for 45-60 minutes.
  6. While dough is resting, rub a deep large bread loaf pan with a little oil and line with baking paper (ideal size of pan: 19cm x 10cm x 10cm).
  7. When the dough has nearly doubled in size, dust the bench with rice flour and tip the dough out of the bowl and gently knead until ingredients are well combined and dough is shaped into a loaf. Do not overwork.
  8. Coat the loaf lightly with rice flour. Gently place in tin and gently push into corners. With wet hands level out the top of loaf, being careful not to press too hard.
  9. Cover loaf with a tea towel and let rise again in a nice warm place, for another 45-60 minutes.
  10. 10.Preheat oven to 250c and place an empty oven proof tray in bottom.
  11. When dough has almost reached the top edge of the pan, put into oven, mind it will be very hot. Carefully pour about half a cup of water into the oven proof pan in the bottom of the oven. Bake at  250 °C for 8 minutes. Reduce the oven temperature to 210 °C and continue baking for an additional 30 – 40 minutes. The loaf should brown nicely on top.
  12. Remove loaf from pan onto rack, checking to see if bottom is cooked and the sides are browned. If not, bake for another 5 or 10 minutes upside down.
  13. Let loaf cool completely on rack before cutting.

Sorghum Loaf Bread

Our very favorite gluten-free bread. This bread is also dairy and gum free. Eggs can be replaced with flax if needed. 
Prep Time3 hrs
Cook Time30 mins
Total Time1 hr

Ingredients

  • 180 g rice flour brown or white
  • 165 g sorghum flour
  • 110 g potato starch corn starch or tapioca flour works too
  • 40 g psyllium
  • 15 g active dry yeast
  • 3 tbsp ground flax seed
  • 1.5 tsp fine himalayan salt
  • 2 egg whites
  • 2 tbsp rice malt syrup
  • 700 g water*
  • Extra white rice flour for dusting

Instructions

  • Measure yeast and place into a bowl and add 220g of room temperature water, add rice malt syrup, stir and leave to rise in warm place until nice and bubbly.
  • Place all other dry ingredients, in a bowl or food processor. If in bowl whisk until thoroughly blended. If using a food process, mix until fulling combined.
  • Transfer dry ingredients to bowl of stand mixer, add remaining water, egg whites and yeast to mixture. Mix at medium speed for 3 minutes. Scrap down sides of bowl if needed, mix for another minute or 2 at high speed.
  • At this point mixture should be a wet sticky dough, similar to a thick cake batter. If it seems a tad dry add a bit more water and mix.
  • Let dough rest for 1 hour, sometimes 45 minutes is enough in hot climate. A layer of clingfilm over the top will assist with the proofing.
  • Prepare a deep large bread loaf pan, with a little oil and baking paper. I used deep bread loaf pan 19cm x 10cm x 10cm.
  • Preheat oven to 250c and place an empty oven proof tray in bottom
  • Sprinkle a little rice flour onto a bench or work surface, tip dough out and gently knead, roll into shape to fit loaf pan and coat lightly with rice flour. Gently place in tin and lightly push into corners. With wet hands level out the top of loaf. Be careful not to press too hard.
  • Leave baking pan in a nice warm place, covered with tea towel to rise for another 45 mins to 1 hour. Dough should almost reach the top of pan.
  • Put pan into oven, mind it will be very hot. Pour about half a cup of water into the bottom oven tray and close. Bake at 230 – 25 degrees c for 20 mins, then turn oven temp down to 180 degrees and cook for a further 30 mins. Loaf should brown nicely on top.
  • Remove loaf from pan onto rack, checking to see if bottom is cooked and sides browned. If not cook for another 5 or 10 minutes upside down.
  • Leave loaf to cool completely on rack before cutting.
  • Makes one large square loaf (approx 1.3 kg – pan size 19 x 10 x 10) or 12 decent sized rolls.

Notes

Instead of having to heat up your oven or wait for the yeast to develop, you can leave the dough in your kitchen and let the heat and humidity do the work for you.
After much practice and tweaking, we bring you our fabulous sorghum loaf recipe. Not only is it gluten-free, but dairy free as well. It is made from just three types of flour, uses psyllium and flax as binders instead of  xanthan or guar gum, and also replaces refined sugar with rice malt syrup.
So clear off the kitchen counter, and get baking with this easy-to-follow recipe for a loaf that will please even the fussiest of eaters.