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White Bread with Sorghum

Soft, moist, and delicious, with a neutral white bread flavor.

White Bread Sorghum1

White Bread with Sorghum
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Serves: 14
Soft, moist, and delicious, with a neutral white bread flavor.
Ingredients
Dry Ingredients:
  • 2 Tbsp dry active yeast + 3 Tbsp warm water + 2 Tbsp sugar
  • 1 cup white rice flour
  • 1 cup tapioca starch
  • ½ cup sweet sorghum flour
  • ½ cup brown rice flour
  • 1½ tsp salt
  • 1 tsp guar gum
  • ¾ tsp xanthan gum
  • ⅛-1/4 tsp ground ginger (adds flavor and acts as a natural preservative)
Wet Ingredients:
  • 3 egg whites, room temperature
  • 2 Tbsp olive oil
  • 1 tsp apple cider vinegar
  • 1 cup warm water
Instructions
  1. In a dish, stir sugar and warm water together until mostly dissolved. Sprinkle yeast over top and let sit 10 minutes until yeast starts to activate.
  2. In a separate bowl, combine remaining dry ingredients and whisk together well. Set aside.
  3. Using a mixer, beat egg whites on high for 1 minute. Add oil and vinegar, beat to blend.
  4. Add ⅓ of the dry ingredients and the yeast to the egg mixture, and beat on low for about 10 seconds. Add a ⅓ of the water, mix, then continue alternating the remaining dry ingredients with water until all are incorporated. Beat an additional minute on low, batter will be thick.
  5. Pour batter into a greased loaf pan, smoothing top with wet spatula. Cover loosely with plastic wrap (sprayed with cooking spray), and set in a warm spot* to rise for 45 minutes.
  6. Remove plastic wrap and bake bread in a preheated oven at 375° for 60 minutes. If bread is browning too quickly, loosely tent with foil. Bake bread until an instant read digital thermometer reads 208° F (97.8° C). This is the only way to be sure the bread is fully cooked throughout.
  7. Remove bread from pan and place on a wire rack to cool. Slice bread only when completely cool.
Notes
-If you don’t have a warm draft-free spot for bread to rise – use the oven. Turn the oven on low for about 3 minutes, then shut it off. Feel the inside temperature of the oven with your hand, if its too warm leave the oven door open until it cools slightly. This is all about feel, so I can’t give you an exact temperature. Remember you’re not cooking the bread, you just want a warm spot for the bread to rise. Close oven door and let rise.

-A 6 cup size loaf pan (8½×4½×2½″) is what I use. However if you have the smaller 4 cup size, you may want to place a greased collar of tinfoil around the inner rim of the pan in case the batter fills up the pan more than ¾ full. Since once it rises past the top of the pan it will just spill over the sides (the dough doesn’t have enough strength and elasticity-due to no gluten, to rise completely vertically on its own).

 
FAQ: Learn the secrets to baking the perfect loaf of bread!

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4 Responses to White Bread with Sorghum

  1. Joanne Kennedy November 5, 2015 at 8:11 am #

    I am gluten and yeast free and looking for a good bread recipe ,would appreciate feed back.

    • Marla Hingley
      Marla Hingley November 5, 2015 at 8:55 am #

      We have a new tool you can use to customize the recipes you see on our site. Once you log in, go into the ‘My Account’ tab, then under ‘Do Something’, click on ‘My Preferences’. You can check off the box for yeast free – or any ingredients (allergens) you don’t want in recipes. Then hit save. Now only recipes that we have identified with those labels will appear. I’m not a fan of yeast free bread, so I don’t really have a favorite. Maybe someone else out there has a favorite??

  2. Erna April 19, 2016 at 6:37 am #

    If I am going to bake this recipe in the oven, what size pan should I use. Also, can this recipe be used in a bread machine with a GF setting?

    • Marla Hingley
      Marla Hingley April 19, 2016 at 7:13 am #

      A 6 cup size loaf pan (8 1/2×4 1/2×2 1/2″) is what I use. However if you have the smaller 4 cup size, you may want to place a greased collar of tinfoil around the inner rim of the pan in case the batter fills up the pan more than 3/4 full. Since once it rises past the top of the pan it will just spill over the sides (the dough doesn’t have enough strength and elasticity-due to no gluten, to rise completely vertically on its own).
      While I haven’t tried putting this recipe in a bread machine (with the GF setting), it should work no problem. All wet ingredients in first (along with lightly whipped egg whites), followed by dry (all mixed together thoroughly before pouring into machine), then yeast on top. Please let me know how it turns out! Have a great day 🙂

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