Rice and sorghum bread

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With this recipe, however, you won’t have any trouble producing gluten-free bread that is delicious, fluffy, and full of moisture despite the fact that you cannot even use dairy products or eggs in the baking process. But keep in mind that you have to make sure that you use fresh yeast while making bread, since if you don’t, it won’t rise at all.

15 minutes are allotted for preparation.

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.

Great recipe! I’ve been seeking for an excellent, economical, nutritious rice bread since I was diagnosed with celiac disease over 2 years ago, and this is precisely what I was hoping for!! When cooked according to the recipe directions, it is really moist and has a wonderful texture (yea, I couldve failed to do that at the first time and learned that the bread indeed is no good when you dont stick to them:D).

I bake this loaf of bread twice a week since it is so delicious. Also, it is quite simple to prepare. As it is being put together and when it is baking in the oven, the home has a beautiful aroma.

This recipe offers a nutritious alternative to gluten-free loaves that may be purchased in stores. I have tried quite a few of the recipes from your website, and I must say that I have enjoyed every single one of them.

Great recipe! Since I was diagnosed with celiac disease over two years ago, I have been hunting for a rice bread that is not only delicious but also economical and healthful. This bread is precisely what I have been hoping for! When prepared in accordance with the guidelines provided in the recipe, it has a wonderful consistency and retains a lot of its moisture (yea, I couldve failed to do that at the first time and learned that the bread indeed is no good when you dont stick to them:D).


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.

What does sorghum bread taste like?

Sorghum has a taste that is understated and somewhat earthy. It has a taste and consistency that are comparable to wheat berries, and the flour has been praised for being the gluten-free alternative that most closely resembles wheat flour.

Is sorghum a gluten?

Sorghum is a grain that does not contain gluten by nature and may be utilized in a variety of applications within the realm of gluten-free cuisine. Grind the entire grain into a fine flour that may be used in gluten-free baking, makers of grains. Because of the flour’s silky consistency, it is an excellent choice for use as a replacement in baked items.

What is sorghum flour good for?

Because of its high fiber content and rich supply of anti-oxidants, sorghum flour might be useful in the battle against inflammation and cardiovascular disease. Since it has a low glycemic index, it takes a long time to digest and thus assists in maintaining a healthy blood sugar level. As a result of its high protein content, baked goods that include it have a sensitive, crumbly texture.

What are the disadvantages of sorghum?

Sorghum’s tendency to act as an allergy poses the greatest threat to one’s health when it comes to the grain. It is quite typical for people to have allergies to grasses and the pollen that grasses produce. Sadly, sorghum is a grass, and it is well-documented that grasses may cause allergic reactions in some individuals.

Is sorghum flour 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.

Is sorghum bread good for diabetics?

So, the intake of a diet including sorghum may serve as a functional food for the control of diabetes mellitus and may also protect against hyperglycemia and oxidative damage.

Is sorghum flour hard to digest?

There is a lot of evidence that points to sorghum’s drawbacks, despite the fact that it is a rich source of protein. According to a number of studies, people are only able to digest 46% of the sorghum they ingest, but they are able to digest 81% of the protein found in wheat and 73% of the protein found in maize.

Is sorghum good for stomach?

Sorghum Helps in Digestion

A single serving of sorghum provides about half of the daily value for fiber that is advised. Fiber is the most powerful regulator that your body has, since it keeps food moving through your digestive system as it should. Consuming the appropriate amount of fiber each day helps avoid digestive disorders such as constipation, diarrhea, bloating, and cramps.

Can sorghum cause diarrhea?

In addition to that, it may cause symptoms such as bloating or diarrhea. This grain is suitable for consumption by anybody who has celiac disease or is sensitive to gluten. According to Gellman, “sorghum is an ancient cereal grain that does not naturally contain gluten, making it an excellent choice for anybody who suffers from gluten sensitivity.”