Description

Our fluffy, light, and soft gluten-free sorghum bread is perfect for satisfying all your sandwich and toast cravings. This easy-to-make recipe requires no special equipment or premade flour mixes—just a handful of simple, globally accessible gluten-free ingredients.

Ingredients

WET INGREDIENTS

17 grams psyllium husk flakes (whole psyllium, not powder)
10 grams maple syrup
10 grams extra virgin olive oil
350 grams lukewarm water (not warmer than 35°C)

DRY INGREDIENTS

230 grams sorghum flour
70 grams tapioca flour (also called starch)
6 grams salt
3 grams active dry yeast

ADD-ONS

2 eggs (115 grams)
40 grams organic sour cream or crème fraîche
Mixed seeds for topping (optional)

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Instructions

Prepare Wet Ingredients: Mix the psyllium husk flakes, maple syrup, olive oil, and lukewarm water in a bowl. Let the mixture sit for a few minutes until it becomes gelatinous.
Combine Dry Ingredients: In a larger bowl, combine sorghum flour, tapioca flour, salt, and yeast. Mix well.
Form Dough: Add the gelatinous mixture to the dry ingredients. Mix thoroughly with your hand for about 5 minutes until you achieve a homogeneous dough. Shape the dough into a ball using a plastic dough scraper.
First Rise: Cover the bowl with the dough, place it in a plastic bag, and let it rest on the counter for 15 minutes.
Prepare Add-Ons: While the dough is resting, whisk the eggs and measure out 115 grams. Remove the sour cream or crème fraîche from the fridge so they aren’t too cold when added to the dough.
Incorporate Add-Ons: After 15 minutes, mix the eggs and sour cream and add to the dough. Mix well with your hand until fully incorporated and the dough is soft and homogeneous (it will be quite soft, don’t worry).
Second Rise: Cover the bowl again, place it back in the plastic bag, and let it rest for another 15 minutes.
Prepare Pan: Line a Pullman pan (7” x 4” x 4”) with parchment paper for easy removal of the bread. A normal loaf pan can also be used, but bread will have a different shape.
Final Rise: After the second rise, transfer the dough to the prepared pan, level it, sprinkle with seeds, cover it, and place it back in the plastic bag. Let it rise for about 35-40 minutes until the dough almost doubles in size. Make sure it doesn’t raise too much, as it will overproof.
Bake: Preheat the oven to 375°F (190°C). Once the dough has doubled, bake for about 40 – 45 minutes.
Cool: Remove the bread from the pan and place it on a cooling rack. Let it cool completely before slicing.
Storing: For the first 24 hours, store at room temperature in a cotton bag or bread box. If it’s cool in the house, it could be stored for longer outside, if it’s on the warmer (and humid) side, store it in the refrigerator.
Serving: Gluten-free bread tends to hold some extra moisture, so you can toast in a toaster or in butter, on the pan, for extra crispiness.

Notes

YEAST: I use active dry yeast from Denmark, which is mixed with the dry ingredients, as per the package instructions. If you use a different type, adjust accordingly using an online yeast conversion calculator.

PROOFING TIME: This recipe is tested in a 72°F (22°C) environment. Proofing times may vary with ambient temperature. If your kitchen is cooler, keep the dough warm or extend the proofing time. If warmer, the dough may proof faster. The dough should almost double in size and be slightly jiggly but not too airy.