Sorghum Flour Bread Recipe for Soft and Healthy Loaves

Baking bread with sorghum flour is a delightful way to enjoy a gluten-free alternative that’s both nutritious and flavorful. Sorghum flour, made from the ancient grain sorghum, boasts a mild, slightly sweet taste and a hearty texture that makes it perfect for homemade bread.

Whether you’re gluten-intolerant or simply looking to try something new, this sorghum flour bread recipe will become a staple in your kitchen. The best part?

It’s simple to make and requires just a few wholesome ingredients!

This bread is wonderfully soft on the inside with a lightly crisp crust, making it ideal for sandwiches, toast, or just enjoying with a pat of butter. Plus, sorghum flour is packed with antioxidants, fiber, and protein, making this bread a healthy choice that doesn’t compromise on taste.

Ready to bring the rustic goodness of sorghum into your baking routine? Let’s dive into the recipe!

Why You’ll Love This Recipe

There are plenty of reasons to add sorghum flour bread to your baking repertoire. First, it’s naturally gluten-free, which means it’s fantastic for those with gluten sensitivities or celiac disease.

Sorghum’s nutty flavor adds depth and richness that you won’t find in typical gluten-free breads.

This recipe is crafted to be easy and approachable, even if you’re new to gluten-free baking. With simple ingredients and straightforward steps, you’ll have a fresh loaf ready in less than two hours.

The bread also stores well and freezes beautifully, so you can enjoy it throughout the week.

Finally, sorghum flour is a nutrient powerhouse. It contains essential vitamins, minerals, and antioxidants that support overall health.

This bread is not just tasty but nourishing, making it a perfect choice for breakfast, lunch, or dinner.

Ingredients

• 2 cups sorghum flour
• 1 cup tapioca starch (for elasticity and chewiness)
• 1/4 cup ground flaxseed (adds moisture and binding)
• 1 1/2 teaspoons xanthan gum (helps with texture)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar (or honey/maple syrup)
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups warm water (110°F/45°C)
• 1/4 cup olive oil (or melted coconut oil)
• 2 large eggs (room temperature)

Equipment

• Mixing bowls (large and medium)
• Measuring cups and spoons
• Whisk or fork
• Wooden spoon or sturdy spatula
• 9×5 inch loaf pan
• Kitchen towel or plastic wrap
• Cooling rack
• Optional: stand mixer with paddle attachment

Instructions

1. Activate the yeast: In a medium bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until foamy. This indicates the yeast is active and ready.
2. Mix dry ingredients: In a large mixing bowl, whisk together the sorghum flour, tapioca starch, ground flaxseed, xanthan gum, baking powder, and salt. Make sure they are evenly combined.
3. Combine wet ingredients: In a separate small bowl, beat the eggs with the olive oil. Once the yeast mixture is foamy, add it to the eggs and oil mixture and stir gently.
4. Make the dough: Pour the wet ingredients into the large bowl with the dry ingredients. Stir with a wooden spoon or spatula until a thick, sticky dough forms. It will be wetter than traditional wheat dough but this is normal for gluten-free bread.
5. First rise: Cover the bowl with a kitchen towel or plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has roughly doubled in size. The dough will be soft and sticky.
6. Prepare the loaf pan: Lightly grease your 9×5 inch loaf pan with oil or non-stick spray to prevent sticking.
7. Transfer the dough: Using a spatula, scoop the dough into the prepared loaf pan. Smooth the top gently with a wet spatula or your fingers.
8. Second rise: Cover the loaf pan loosely and let the dough rise for another 30 minutes. It should puff up slightly.
9. Bake the bread: Preheat your oven to 375°F (190°C). Bake the loaf for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
10. Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing. This step is crucial to avoid a gummy texture.

Tips & Variations

For a softer crumb, try adding 1/4 cup of plain yogurt or applesauce to the wet ingredients.

If you want a slightly sweet bread, increase the sugar or honey to 3 tablespoons.

Feel free to mix in herbs like rosemary or thyme for a savory twist.

To make this bread vegan, substitute eggs with 1/4 cup flax egg (ground flaxseed mixed with water) and use maple syrup instead of sugar.

Nutrition Facts

Serving Suggestions

This sorghum flour bread is incredibly versatile. Toast it lightly and spread with creamy avocado and a sprinkle of chili flakes for a quick snack.

It also pairs beautifully with soups and stews, soaking up rich broths without falling apart.

For sandwiches, use it with your favorite deli meats, cheeses, or roasted veggies. You can even slice it thick and use it for French toast or bread pudding for a gluten-free twist on classic recipes.

The mildly sweet and nutty flavor complements both savory and sweet toppings.

Conclusion

Baking sorghum flour bread at home is a rewarding experience that results in a healthy, flavorful loaf perfect for any occasion. This recipe proves that gluten-free bread doesn’t have to be complicated or bland — with the right ingredients and techniques, you can achieve a soft, tender crumb and a crisp crust that rivals traditional wheat bread.

Whether you’re looking to accommodate dietary restrictions or simply explore new baking horizons, this sorghum flour bread will quickly become a favorite. Don’t forget to experiment with different add-ins and serving ideas to make it your own.

Happy baking!

Craving more wholesome baking inspiration? Check out our Gluten-Free Banana Bread, Quinoa Flour Pancakes, or Almond Flour Muffins recipes for delicious and nutritious treats.

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