Gluten-free bread with sorghum flour

This is another perfect recipe for gluten-free bread using sorghum flour. This time, it is made in a loaf tin, and it bakes high, so it looks impressive. To make the recipe gluten-free, I have blended sorghum flour, a little buckwheat flour, and rice flour (this could be swapped for white rice, potato or tapioca flour).

There are a few secret tips for perfect homemade gluten-free bread without eggs and no xantham gum. I will share this as a separate post here.

Inspired by https://georgeats.com/

Takes = 20 minutes prep.
Rest time = 60 minutes + 30 minutes
Bakes = 50-60 minutes
Makes = 10 -12 slices
Tin = small loaf tin

Ingredients

• Sorghum flour – 400g
• Light buckwheat flour – 120g
• White rice flour, tapioca, potato flour (starch), cassava – 80g
• Dry yeast – 7g
• Salt – 10g
• Psyllium husk – 25g
• Warm water – 800g
• Oil, olive or another neutral oil –40g
• Maple syrup or similar – 30g

Method

1. Mix the psyllium husk in warm water using chopsticks if you have them then rest for 5 minutes until thick.
2. Whisk all flour, yeast and salt together in a large bowl. Once the psyllium mixture is like jelly, give it another quick mix to ensure there are no lumps, then add it to your flour bowl, add in the sweetener and oil, blend on low using a dough hook for about 3 minutes, then high for 3-5 minutes. You will need to stop and scrape to get any loose flour stuck at the bottom. You can use your hands if you don't have a mixer. I like wearing gloves when making gluten-free bread as the dough is extra sticky!
3. Once the dough is smooth and has no more noticeable flour, transfer it into a grease bowl, cover it with a silicone cover or plastic and rest in a warm spot (draft-free) for 45-60 minutes. When I filmed, I could have used my dough after 45 minutes as our apartment is warm.
4. Prepare your loaf tin by greasing all sides with oil or butter I like to place a piece of paper so it is long on the sides (not needed on the short edges) then it is easier to lift out once baked.
5. After the dough has risen, transfer to your prepared loaf tin and smooth into the corners. Rest covered with a plastic bag for 20 minutes. Preheat your oven now to 220˚C fan.
6. Bake the bread on the lower third of the oven for 20 minutes on high, then drop back to 190/200˚C for a further 30 minutes. Once cooked, rest in the tin for at least 15 minutes before removing, then cover with a tea towel and cool for at least 3 hours. I like to leave mine overnight. Then slice. Store bread at room temperature for 2-3 days, or about 2-3 months sliced bread in freezer bags, or store in the fridge for up to 1 week.