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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


  • 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


  • 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.


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.