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Sorghum Bread

homemaker

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homemaker Enthusiast
homemaker
Posted

Gluten-Free Sorghum Bread

Dry Ingredients

1 1/3 c. sorghum flour

2/3 c. white sweet rice flour

1 c. tapioca starch (or Jules Nearly Perfect Flour Blend)

1 Tb. yeast

2 tsp. xanthan gum (or 1

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Roda Rising Star
Roda
Posted

Could you substitute brown rice flour for the white sweet rice flour?

homemaker Enthusiast
homemaker
Posted
  • Author

Like most recipes ....you can substitute other flours...but the recipe works best with a sweet rice flour either brown or white...

The sweet rice flour adds an extra something to the bread...but you can try brown rice flour and see how it comes out...

wildwood Apprentice
wildwood
Posted

I baked this yesterday and it is delicious. It has a sweet flavor. My daughter asked if I can bake it again and try adding some cinnamon and raisins. For the rising, I used the method from another recipe I found here on the forum. I preheated the oven to 200 and put the dough in for 90 minutes. It rose beautifully. It did overflow the bread pan I used so next time I am going to split the dough between two bread pans. After 90 minutes, I just increased the oven temperature to 350 and baked for 40-45 minutes.

homemaker Enthusiast
homemaker
Posted
  • Author
I baked this yesterday and it is delicious. It has a sweet flavor. My daughter asked if I can bake it again and try adding some cinnamon and raisins. For the rising, I used the method from another recipe I found here on the forum. I preheated the oven to 200 and put the dough in for 90 minutes. It rose beautifully. It did overflow the bread pan I used so next time I am going to split the dough between two bread pans. After 90 minutes, I just increased the oven temperature to 350 and baked for 40-45 minutes.

Glad it worked out well for you....Cinnamon and Raisins...WOW sounds deilsh! ENJOY! I will have to try that!

wildwood Apprentice
wildwood
Posted
Glad it worked out well for you....Cinnamon and Raisins...WOW sounds deilsh! ENJOY! I will have to try that!

I may try it today if I have time. Thanks for the recipe! I will be baking this one often :)

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