Rice and sorghum bread

Making a tasty, soft and moist, gluten-free bread might be a tough challenge, even more when you can’t even use dairy and eggs; with this recipe it’ll be an easy task, though! Just remember that you need to make sure you use fresh east, because otherwise your bread just won’t rise.

Rice and sorghum breadPin

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.

What do our readers say about this recipe?

“I make this bread twice a week it’s great. It is also very easy to make. It makes the house smell wonderful when its coming together and in the oven.”

“This recipe is a healthy alternative to store-bought gluten free breads. I have made a number of recipes from your site and have been very happy with all of them!”

“Delicious recipe! I’ve been looking for a good, inexpensive, healthy rice bread ever since I was diagnosed with celiac disease almost 2 years ago…this is exactly what I was looking for!! It’s so moist and has great texture when cooked according to recipe instructions (yea, I could’ve failed to do that at the first time and learned that the bread indeed is no good when you don’t stick to them:D).”

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