Video: Gluten Free Bread Recipe using Oat or Sorghum

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Perhaps you’ve already checked out my favorite gluten free bread recipe, “Gluten Free Sandwich Bread Recipe: Oat and Flax Seed“. It makes a wonderful gluten free sandwich bread. You can substitute the oat flour for sorghum flour. I have used both flours and they come out wonderful! The video below is meant to give you a bit more reality on the recipe, how to beat the egg whites, and more. Enjoy! And let me know if you have any questions about this gluten free bread recipe, or any other, by leaving a comment below. Enjoy!

Click here for the recipe!

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16 Replies to “Video: Gluten Free Bread Recipe using Oat or Sorghum”

  1. Thank you for sharing your recipe. After many failed attempts in making GF brerads I will try this one. I wanted to know if I can use 2 whole eggs instead of 4 egg white?

    Zeinab

    1. You are very welcome, Zeinab,

      It is my experience that you should not use 2 whole eggs. Egg yolk creates too much of a crumb and may make the bread break easily. Egg white is the key to making bendable gluten free bread.

      Enjoy!
      Carla

      1. Ok so I made this bread today and it was a total success. Looks and feel exactly like yours in the video and it smells lovely. Thank you so much.

        1. Zeinab, you are very welcome. If you are dairy tolerant, try adding 1/4 cup non-fat/fat-free instant dry milk to the warm water, prior to adding sugar/honey/agave and yeast. It turns out a much better bread – higher and less shrinkage.

          Keep enjoying!

          Carla

  2. Hi Carla, my son is allergic to eggs as well. I wonder if use the egg white substitute if it will still rise and be as nice as yours? Thank you for your website and recipes it give me hope of making good tasting meals that are gluten free, dairy free and egg free!

    1. Hi Autumn,

      I’d give egg replacer a try, but add about 1/2 teaspoon of baking powder, as well to the dry ingredients. I haven’t tried it myself, but I believe the use of baking powder along with the egg replacer is best. Please let us all know if it works out for you.

      Carla

  3. Hi. Your recipe sounds delicious. I was wondering if this could be made in a bread machine as well? I use my bread machine for all of my bread doughs that I make, and would like to know if I can use a bread machine to make the dough, then transfer to a regular loaf pan.

    I recently went gluten free for health issues, and came across your site.

    I have a Zojirushi bread machine that I would use.

    Thank you in advance for any help that you can give regarding my inquiry.

    1. Hi Lisa,

      This recipe cannot be made in an bread machine. You must whip the egg whites to bubbles in order to create the little holes in the bread. And the dough is very sticky, therefore, you’d be hand stirring the batter while in the bread machine. You can use any type of mixer to make this, though, even a hand mixer. Sorry!

      Carla

  4. I made your sandwich bread using the sorghum flour. It came out great. I had a major problem though getting it out of the pan. I used a pyrex glass pan which I oiled very well with olive oil. Was the glass pan the problem? HELP!

    Monica

    1. Monica, it must be the glass pan. Carol Fenster suggests using a silver metal pan. I have used silver and black and have had no problem. When using a metal pan it naturally separates from the sides. It just falls out. So sorry this happened to you. I have never tried using a glass loaf pan.

      Carla

  5. Comment left on Carla’s Gluten Free Cake Flour Blend:

    “I made your gluten free sandwich bread using sorghum flour (son is allergic to oat) and replaced the potato starch (son allergic to potato) with arrowroot. Finally a wonderful bread. It did fall a little bit while cooling. Thank you so much!…”

    ~ Shelley Walker

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