Crusty Sorghum Sandwich Bread


Let me preface with two things –

1. I have developed the habit of buying sorghum flour so I always have some on hand

2. This is the first time in almost a year I have attempted to bake gluten free bread. Why so long? Because when I was living in south carolina I could NOT get the results I wanted. I tried different flours, yeasts, recipes, temperatures, etc. You name it, I tried it. And still, no soft sandwich bread with a crispy crust. So, I would not be posting this recipe without it meeting my high expectations for homemade gluten free bread.


• 1 packet active rapid rise yeast

• 1 tablespoon white sugar

• 1 1/2 cups warm water (110° F)

• 3 cups cups sorghum flour*

• 2 teaspoons xanthan gum

• 1 teaspoon salt

• 3 large eggs

• 2 tablespoons olive oil

• 1 1/2 teaspoons apple cider vinegar

• 1-2 tablespoons Earth Balance Buttery Spread for greasing the pan



• Kitchen Aid mixer with mixing bowl

• Kitchen Aid Flat Beater Attachment (you could try using the dough hook, but there has been mixed reviews with some other gluten free bread recipes  I’ve read online)

• spatula

• 2 medium mixing bowls

• glass loaf pan 9×5



– Preheat oven to 420°

– Combine yeast, sugar, and hot water in a medium bowl. Let sit until foamy (5-10 minutes).

– Add sorghum flour, xanthan gum, and salt in the big mixing bowl. Stir until thoroughly mixed.

– In a third separate bowl, whisk together the eggs, oil, and cider vinegar.

– Add the yeast mixture and egg mixture, alternating between the two, while the mixer is set on low.

– After fully combined, turn the mixer up to medium and knead for 4 minutes.

– Scoop dough into the prepared loaf pan that is completely greased with the earth balance.

– With a wet spatula, smooth the top of the loaf.

– Let rise for 10 minutes (this is the beauty of using rapid rise yeast).

– Bake bread for 30-40 minutes, until the crust is browned and looks crisp, but not burnt. To test the bread, tap with a utensil. A hollow-sounding noise indicates that the bread is done.

– Let loaf cool in pan.


– The dough will seem tacky in texture and light in weight. That’s okay. It will also seem to be more wet than maybe expected. This dough won’t match the consistency of “regular” bread dough at first, I promise you’ll get the desired results!


– After re-making this recipe about a week later, I realized that the dough needs an extra 1/2 cup of flour to hold together.