Sorghum Bread
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Twin Valley Mills
This basic gluten-free bread recipe will become a staple in your GF household!
ingredients
1 cup sorghum flour
2/3 cup tapioca flour
2/3 cup cornstarch
1 1/2 teaspoons xanthan gum
1/3 cup dry milk powder or nondairy substitute
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon baking powder
3 tablespoons sugar
2 1/4 teaspoons dry yeast granules
2 eggs
1/2 teaspoon dough enhancer or vinegar
3 tablespoons vegetable oil
1 cup lukewarm water (more or less)
Instructions
1) Grease an 8½” by 4½” loaf pan and dust with rice flour.
2) Combine the dry ingredients in a medium bowl. (Note from Jenny Rees, UNL Extension: I do not add xanthan gum here. I add it near the end of a 3½ minute beating of all ingredients as my dough is too sticky to beat with the mixer if I add
it here. Just remember to add it!)
3) In the mixing bowl of a heavy duty mixer, whisk the eggs, dough enhancer and oil. Add most of the water, holding back about 3 tablespoons to add as needed. Turn mixer to low and add the flour mixture a little at a time. The mixture should be the consistency of cake batter. Add the remaining water a little at a time to achieve this texture. Turn mixer to high and beat for 3½ minutes. Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.
4) Bake 50 to 55 minutes in a 400°F oven, covering after 10 minutes with aluminum foil. (Jenny’s note: I bake in a 350°F oven for about 50 minutes or until done and do not cover with aluminum foil. The crust gets dark — not burnt — but rubbing it immediately with butter or oil after it’s done keeps the crust soft.)
5) Turn out immediately to cool. For a softer crust, rub immediately with butter or oil. Cool before slicing.
Note: Gluten-free breads need to be frozen if not eaten within a day to avoid microbial growth. Slice bread and store sliced loaf in a freezer bag in the freezer. A handy way to freeze the bread is to wrap serving size portions of bread — usually one or two slices — in plastic wrap or zip top sandwich bags and then place in a freezer bag. This makes it easy to remove a few slices at a time and if desired, carry them along with you if you cannot eat the bread offered somewhere away from home. (Jenny Rees, UNL Education Extension)
This recipe was developed by Bette Hagman for Twin Valley Mills, LLC and is provided courtesy of Twin Valley Mills, LLC . Additional recipes using sorghum flour may be found in Bette’s book, The Gluten-Free Gourmet Bakes Bread.
makes: 1 loaf
