Easy 100% Sorghum Bread (Gluten-Free)
This gluten-free and vegan sorghum flour bread is soft, fluffy, tender, and mild in flavor. Make for a perfect sandwich or avocado toast!
Servings: 1 loaf
Calories: 1983kcal
Cost: 4
Ingredients
Wet Ingredients
- 26 grams whole psyllium husk, not powder
- 600 grams water, warm or room temperature, not hot
- 20 grams oil any neutral vegetable or seed oil will work
Dry Ingredients
- 7 grams instant yeast
- 450 grams sorghum flour
- 15 grams sugar, honey or maple syrup can be used instead
- 1 teaspoon baking powder
- 10-12 grams salt
For topping
- seeds of choice (sesame seeds, linseeds, sunflower seeds, etc.)
Instructions
- In a medium-sized mixing bowl, add the water and psyllium husks and whisk to incorporate. Set aside for a couple minutes to let the gel set.600 grams water,, 26 grams whole psyllium husk,
- Combine the flour, sugar, salt, instant yeast, and baking powder in a large mixing bowl and stir to combine.7 grams instant yeast, 450 grams sorghum flour, 15 grams sugar,, 1 teaspoon baking powder, 10-12 grams salt
- Add the psyllium gel and oil to the dry ingredients and mix the dough. You can use an electric mixer with dough hooks or a wooden spoon, or simply mix by hand.The longer you mix, the smoother the loaf will end up. For best results, mix with an electric mixer for 5 to 10 minutes.20 grams oil
- Line a 9x5in metal loaf pan with parchment paper and transfer the dough to it. Note: don't use a glass baking pan, or the loaf will stay raw on the bottom. I recommend aluminum, cast iron, or ceramic pans!Smooth the top out with a silicone spatula and cover the pan with a kitchen towel. Leave the dough to rise for 1-2 hours until it comes up to the pan's rim. 75F/24C is the best proofing temperature for bread. Don't let the bread rise too much above the pan, or it will collapse during baking!
- Start preheating the oven to 350F/175C about 20 minutes before the dough is done rising.If you want to add seeds, brush the top of the loaf with whisked egg and sprinkle the seeds on top. This will prevent them from falling off the loaf after baking!Bake the bread for 1h 45m, then take it out and let the loaf sit in the pan for 5-10 minutes. Then, remove the loaf from the pan and transfer it to a cooling rack. Only slice the sorghum bread once it has cooled down completely (4-5 hours). Enjoy!seeds of choice (sesame seeds, linseeds, sunflower seeds, etc.)
Notes
Storing and freezing
You can store this bread at room temperature for 3-4 days. Store it in a bread box or bread bag to prevent it from drying out!
You can keep the bread in the fridge for up to 5 days. Make sure it is sealed in a plastic bag or a container.
If you know you won't eat the bread within 3-4 days, I recommend freezing it.
Expert tips
- Don't add extra flour to the dough, even if it seems wet.
- Don't open the oven while the bread is baking.
- Wait for the bread to cool down completely before slicing or it will end up gummy.
- Don't use glass pans.
- Don't use the convection setting on your oven.
- Use a digital kitchen scale to measure the ingredients by weight because measuring by volume using cups might not always give you the same results.
Nutrition
Serving: 1loaf | Calories: 1983kcal | Carbohydrates: 391g | Protein: 38g | Fat: 35g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Sodium: 4352mg | Potassium: 1468mg | Fiber: 51g | Sugar: 23g | Vitamin C: 0.02mg | Calcium: 390mg | Iron: 15mg
