Bread / Breakfast / Freezer friendly / Lunch

Rice and sorghum bread

I haven’t made a new bread recipe in a while. The other day I went to a health food exhibition and there was a booth where they presented their gluten free bread. It is a very nice bakery, and I tried it. It was good. Then I tried to reproduce their bread, but in theirs had dairy and eggs. Not everybody can have these because of food intolerance or just because they don’t include these in their diet. Maybe it gives a better texture, but here I am pretty close to what I tasted.

Really a nice gluten-free bread. Soft and moist. Everybody liked it! I even have to make another one because there was none left to take a picture. “Gone with the wind” is not exaggerated . :-)

One important thing when you make bread is to have fresh yeast. Even more when you work with gluten-free flours. You need something that will work well or else your bread wont rise.

Preparation: 15 minutes

Rising time: 1h 30minutes

Cooking time: 55 minutes

  • 2 tbsp. (30ml) of organic grounded flax seeds (+2 tbsp. (30ml) of whole ones for decoration)
  • 1 1/2 cup (375ml) of lukewarm water
  • 1 1/2 tbsp. (22.5ml) of active dry yeast
  • 3 tbsp. (45ml) of organic cane sugar
  • 1 cup (250ml) of organic brown rice flour
  • 1 cup (250ml) of organic white rice flour
  • 3/4 cup (187.5ml) of sorghum flour
  • 1/4 cup (62.5ml) of tapioca starch
  • 3 tbsp. (45ml) of organic coconut oil
  • 2 tsp. (10ml) of xanthan gum
  • 1/4 cup (62.5ml) of organic sesame seeds
  • 1 1/2 tsp. (7.5ml) of salt
  • 3 tbsp. (45ml) of organic sunflower seeds (for decoration)

bread dough

  1. Mix in the water, the yeast and the sugar. Set aside for 10 minutes.
  2. In a small bowl, put the 2tbsp. of grounded flax seeds with 6 tbsp. (90ml) of water and put aside for also 10 minutes until it’s thick.
  3. In a medium bowl, combine the brown rice flour, the white rice flour, the sorghum flour, the tapioca starch, the xanthan gum, the sesame seeds and the salt.
  4. Add in the water, the coconut oil and the grounded flax seeds. Mix it for about 5 minutes.
  5. Put the dough in a 9”x4” greased bread pan and cover it with the whole flax seeds and the sunflower seeds. Press them a bit so they stick to your bread. Let it rise for about an hour. The microwave is usually a good place with a cup of hot water to have some humidity.
  6. Preheat your oven to 350º.
  7. When the size has doubled, put it in the oven for 50-55 minutes.
  8. When you take it out of the oven, let it cool for 5 minutes before you transfer it on a wired rack to continue the cooling.

Now you just cut a piece and enjoy with your favourite spread!

Rice and sorghum bread

27 thoughts on “Rice and sorghum bread

  1. This really does look like a great gluten free bread! I haven’t tried making my own bread yet but want to as I haven’t found a commercial kind I’m happy with. All of them have a ton of nasty ingredients :(
    Thanks so much for sharing.


    • Thanks! It is very good indeed. Even if I add a bit of starch, it’s not the main ingredient. Gluten free flours are really heavy, that’s the reason for this. Homemade food is alway better! :-) Thanks for your comment!


  2. I am yet to find a gluten free bread that I actually enjoy eating, but this one looks really promising. Can’t wait to try it.


  3. Great Breakfast Bread Recipe!
    Thanks so much for sharing this with #ThursdayTweetTreats on


  4. Looks delicious! Thanks for linking up to Wednesday Wonderfulz. Grab the button and join us again in 2 weeks! :-)


  5. What a great bread recipe! I love sesame seeds and sunflower seeds in my breads! Gives it such a great flavor!! Thanks!


  6. That looks wonderful! I miss bread, I cut it out because I can tell that I crave it more the more I eat, but if this was made for me I sure would give it a try :) I tweeted it!


  7. Hey there I have the problem that I’m allergic to yeast do you know any alternative that I can use for the bread?
    thank you!


    • If you can use baking powder and baking soda, you could try 4 tsp. (20ml) of baking powder
      1 tsp. (5ml) of baking soda
      2tsp. (10ml) of vinegar
      2 tbsp. of sugar to activate
      I have never tried it, but maybe it could be an alternative. Vinegar and sugar are are there to help the rising. You don’t need to set aside for rising if you don’t use yeast. I hope I could help.


  8. Pingback: Guide to Gluten Free Ancient Grains - Fork and Beans

  9. The dough turned out like a clean ball versus a stick one as seen in the picture. The rise was minimal ( although the yeast was fresh) and the bread turned out hard. Could you please share as to how the dough need to be in terms of consistency? Thanks!!

    Liked by 1 person

    • It needs to be be sticky. I had this type of hard texture when I started to make breads. In that case you need more liquid. If your dough is too hard, your yeast won’t be able to work properly. Did you mix your yeast with water and sugar? That also makes a difference.


      • Thanks so much Annabel! Yes I did proof my yeast before hand and then added it to the mixture. I may need a good half cup more water. Will try again and let you know :).

        Liked by 1 person

      • Gradually add more warm water to make sure you don’t add too much. Gluten free breads are tricky! I remember my firsts breads were as hard as brick. :-) I hope it works next time!


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