It’s amazing how light this gluten free sorghum bread recipe turned out without the use of tapioca or modified starch! It is definitely a sandwich quality bread, which may be made egg-free, if desired (see tips). The dough is moist and soft with a crisp crust. I can’t wait to apply this success to all my future gluten free bread recipes. Make this bread in a 9 x 5-inch loaf pan or bread machine with a gluten free setting.
Watch the video of its texture here.
Light Gluten Free Sorghum Bread Recipe (Free of Dairy, Soy, Corn, & Tapioca)
The lightest, most gluten-like bread! This gluten free sorghum flour bread has a soft, moist dough with a firm, almost crunchy crust. This is the best gluten free bread I have developed thus far.
- 1-1/2 cups gluten-free sorghum flour (or oat flour)
- 1-1/2 cups potato starch
- 1/4 cup golden flaxseed meal (or brown)
- 2 tablespoons arrowroot powder
- 4-1/2 teaspoons guar gum
- 2-1/4 teaspoons instant dry yeast
- 1 teaspoon salt
- 1/2 teaspoon gluten free baking powder (Rumford)
- 1/8 teaspoon baking soda
- 1-1/2 cups (minus 1 tablespoon) water
- 6 tablespoon extra light olive oil (1/4 cup if using oat flour)
- 2 tablespoons honey (or sugar or brown rice syrup)
- 1 teaspoon gluten-free apple cider vinegar
- 4 large egg whites*, at room temperature
- Oil a 9 x 5-inch loaf pan and set aside.
- In a medium to large bowl, whisk together the dry ingredients (first nine); set aside.
- Add the water, oil, honey, and vinegar to the bowl of your stand mixer Add the egg whites and immediately mix on medium speed until combined, 30 - 60 seconds. The mixture will become bubbly on top.
- Add the dry mixture all at once and beat for 4 minutes on medium speed.
- Scoop the wet dough into the prepared pan, smooth out the top, and set in an area that is about 80ºF. A warm oven works well. I usually warm my oven for about 1 minute and then turn it off. Allow the dough to rise for about 35 minutes or until 1/2-inch over the rim of the pan.
- Fifteen to 20 minutes prior to the completion of rising, preheat the oven to 350ºF. If you're using the oven to rise the dough, transfer the pan to the top of the stove to continue to rise.
- Bake the bread on the center shelf for 1 hour 30 minutes, tenting with foil once it browns enough for your liking, probably after 30 - 45 minutes. (It continues to darken a little even after tenting.)
- Remove from the oven and immediately remove from the pan. Transfer the bed to a wire rack to cool completely on its side, about 2 hours. If you prefer a softer crust, wrap completely in foil while still hot.
- Slice using an electric slicer, electric knife, or serrated knife. Use the same day or freeze any unused slices.
*For egg-free, use 1/2 cup of liquid from a can of cannellini/white kidney beans to replace the egg whites.
To bring the egg whites to room temperature quickly, add them to a bowl sitting in warm water. Whisk until they reach room temperature, about 1 minute or so. I usually run hot water into a stopped up sink.
You can easily make this in a bread machine with a gluten free setting. Just be sure to stir it by hand during the mixing cycle. Also, whisk the dry ingredients separately. Add the wet ingredients to the machine's bowl, then the dry mixture.
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