Gluten free sorghum and quinoa bread

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Yesterday, as I was baking a loaf, it turned out to be so delicious that I decided to share the recipe with you. But, since I am in possession of such a large number of fantastic bread recipes, I have decided that it is time to share another collection with you. Should we begin with some gluten-free sorghum and quinoa bread to get things rolling?

Time required for preparation: 10 minutes

The sun will rise in one hour.

Cooking time: 50 minutes

  1. 1 tbsp. (15ml) of organic ground flax seeds
  2. 3tbsp. (45ml) of water
  3. 400 ml lukewarm water
  4. 2 tsp. (5ml) active dry yeast
  5. 150g of organic quinoa flour
  6. 150g organic sorghum flour
  7. 150g organic brown rice flour
  8. 2 tsp. (10ml) xanthan gum
  9. 1/2 tsp. (5ml) salt
  10. 2 tbsp. (30ml) sugar
  11. sunflower seeds for decoration
  • In a small bowl, combine the water an the yeast and let stand for about 10 minutes.
  • Do the same with the flax seeds and the 3 tbsp. of water.
  • In the meantime, in a big bowl, mix the quinoa, the sorghum and the brown rice with the salt and the sugar.
  • Combine the flour and the water with the yeast and mix for approx. 5 minutes. You will get a sticky dough.
  • Put the dough it in a 9″x5″ greased loaf pan, sprinkle it with the sunflower seeds and let it rise for 1 hour to 1 1/2 hour. I usually put it in the microwave with a cup of hot water. It helps to keep the place warm and humid so the dough rises better.
  • Preheat your oven to 400º and cook for 50-60 minutes.
  • Remove your bread from the oven and let it cool for 10 minutes.
  • Remove it from the pan and place it on a wire rack.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

I am grateful for this recipe. I do not enjoy the flavor of quinoa when it is eaten pure, but I do like the texture of it. This is a wonderful way to include quinoa into our diet. This is a fantastic method to include it into the diet of my family. I am going to use this recipe, and then I am going to double it so that I can bake another loaf in a loaf pan. I would want for them to maintain the form that they are used to having. Once again, many thanks for sharing!!!

I really appreciate you sending along this recipe. Thank you so much! The bread is delicious and just what my family desired, particularly considering that we are no longer able to consume conventional bread. Even though there was no egg in the recipe, the bread turned out to have a great texture and was quite fluffy.

And, just a little message before I officially say my goodbyes to all of you: You are one thousand, no, one million, no, one billion, no, one billion times more great, pleasant, and fantastic than any of these recipes. Love you, love you all!


Does Ezekiel bread have a gluten-free bread?

Gluten Content

While strictly speaking, Ezekiel bread does not contain any flour, this does not mean that it is devoid of gluten. It is not recommended for consumption by those who have celiac disease or an intolerance to gluten. There are several flourless loaves that do not have gluten in their ingredients.

Can celiacs have sorghum?

Indeed, sorghum does not contain any gluten. Since it does not contain gluten, sorghum is an excellent substitute for grains that do contain gluten. It is a whole grain that is rich in nutritional value and provides a greater quantity of protein, iron, and a wide variety of other vitamins and minerals than the much-touted quinoa.

Can you use sorghum in gluten-free baking?

Since sorghum does not naturally contain gluten, a “binder” like xanthan gum must be added to products that need the presence of gluten in order to ensure their viability. For making cookies and cakes, add one-half teaspoon of xanthan gum per cup of sorghum flour, and when making bread, use one teaspoon of xanthan gum every cup of flour.

Is sorghum flour good for bread?

Sorghum flour is an excellent alternative to substitute wheat flour in sweet breads, cookies, and other baked goods because to its subtle flavor and silky texture. Nevertheless, it is important to bear in mind that you will need to add a binder such as xanthan gum in the recipe.

Does Dave’s Killer bread have gluten-free?

A: At this time, we do not produce any items that are gluten-free. While we are making an effort, it is quite challenging to find a gluten-free bread that lives up to our exceptionally high expectations for flavor and consistency.

Is Ezekiel bread inflammatory?

Ezekiel Bread Benefits

Food for Life uses sprouted grains in the majority of their bread, which may add some additional nutrition to their products. This is in addition to the benefits that come from eating 100% whole grains, such as improving heart health, lowering the risk of developing diabetes, and reducing inflammation.

Can celiacs eat quinoa?

Absolutely, quinoa is gluten-free. Quinoa, which may be pronounced “keen-wah,” does not contain gluten and is an excellent substitute for cereals that do contain gluten.

Is sorghum flour inflammatory?

It is well known that sorghum has a high concentration of phenolic chemicals, many of which have antioxidant properties. Because of the antioxidant characteristics that it has, it has also been shown to be effective for lowering some types of inflammation.

Is sorghum grain anti inflammatory?

Sorghum has various categories of bioactive chemicals that have the ability to generate pro-inflammatory immune responses. This is in addition to the fact that it has a high concentration of phenolic compounds that are known to reduce inflammation.

Does sorghum flour cause bloating?

Those who are sensitive to gluten may develop bloating because of the gluten that is present in some grains. Grain choices that do not include gluten and are healthy alternatives include wild rice, oats, and sorghum. These grains may not cause bloating.