Easy gluten free sorghum bread recipe
This recipe is designed to be used in a bread machine. Once you have your machine and your ingredients ready, just program in the times listed below, pop all the ingredients into the machine, and start it up. You can come back in a few hours to a nice fresh loaf of bread that’s perfect for sandwiches and french toast.
Great for gluten free sandwiches
Gluten free sorghum bread recipe
- Contains EGGS
- Contains YEAST
- 240 mL hot (not boiling) water
- 60 mL olive oil
- 4 eggs
- 160 grams sorghum flour
- 135 grams sweet rice flour
- 120 grams tapioca starch
- 15 grams blonde coconut sugar
- 15 grams yeast
- 2 grams salt
- 2 teaspoons xanthan gum
Pour all wet ingredients into the bread maker. Then add the dry ones, placing the yeast in last in a well atop the other ingredients. Start your program (this will need to be pre-programmed):
- PREHEAT: 15 min
- KNEAD: 25 min
- RISE 1: OFF
- RISE 2: OFF
- RISE 3: 1:05
- BAKE: 1:10
- KEEP WARM: OFF
When it’s done, take the pan out carefully (it’s hot). Let it cool for a couple of minutes, then turn it upside-down to shake the bread loose from the pan. Let the bread cool on a cooling rack before cutting.
Note: gluten-free bread does not rise the same way wheat flour breads do. It’s going to look a little flat and dense. This is normal.
Servings: 12 slices.