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Whole Grain Sorghum Bread – Gluten Free

Dec 1, 2016 | by Lisa Reynoso

Whole Grain Sorghum Bread – Gluten Free

There are several problems with gluten-free bread. For one, the healthy ones tend to taste like glorified cardboard. The better tasting ones usually are very starch heavy and whole-grain light. Most gluten-free dough is really more like a thick batter, precluding the making of things like hamburger buns or braided bread.

This recipe changes all that! Only whole grains go into this bread… and extra fiber besides! It also freezes well for up to a month. I also like to make up a mix of all the dry ingredients every time I make a batch, so that the next time I just have to add the oil and water and mix it up! Cut the recipe in half, your the mix in a jar, and you have a delightful gift for a gluten-free friend! Just be sure to add instructions on the label or tag.

4 cups sorghum flour
2 cups brown rice flour
1 cup flax seed meal
2/3 cup chia meal (just grind the chia seeds up)
1/2 cup psyllium husks
1/4 cup sugar
2 tsp salt
8 tsp yeast
2 tbsp olive oil
1000 mg warm water

Instructions:

  1. Mix dry ingredients together.
  2. Mix in oil and water. An electric mixer like a Kitchenaid works best, but it can be done by hand.
  3. Cover and set dough to rise for 15 – 20 minutes in a warm place (a warmish oven works well).
  4. Punch dough down and turn it out onto a floured counter and knead briefly.
  5. Divide dough into two equal pieces. Flatten, roll up, and place into two oiled bread pans.
  6. Rise on top of stove for 15 minutes or until almost double while oven preheats to 400°F.
  7. Bake for 45 minutes.
  8. Turn out loaf onto wire rack to cool and cover with a cotton or linen cloth.
  9. If you slice it after it cools, you can freeze it and take out the slices as needed. However, in a moderate climate, it will stay fresh at least 4 days on the counter in a bread bag (if it lasts that long!).

Chef’s note: For variety, you can make 8 hamburger buns out of each loaf of bread. Or you can divide each loaf into 3 balls, roll them out in strips, and braid them. This would make a GF Challah bread. Or try making hot dog buns. Because the dough is kneadable, the possibilities are endless!

Lisa Reynoso
Lisa Reynoso is a stay-at-home wife and mother to three children. She spends most of her time homeschooling, cooking, and cleaning. She has embraced the challenge of cooking plant-based and gluten-free, and enjoys trying new recipes. She is a trained Associate Director for the Nedley Depression/Anxiety Recovery Program.

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