This easy Sorghum Flour Bread is soft and flavorful, perfect for sandwiches and toast! It is naturally vegan, dairy-free, and xanthan gum-free, which makes it perfect for celiacs and gluten intolerant people! The flavor of sorghum is fantastic and works great in bread like this one or my sorghum sourdough.
This recipe was in part inspired by my 100% millet bread, which readers love! This sorghum bread further inspired my 100% brown rice loaf that bakes up perfectly airy and soft.
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Ingredients for Sorghum Bread
For measurements, see the recipe card at the end of the post or use the "Jump to Recipe" button at the beginning of the post!
- Sorghum flour - make sure it is not millet flour. Sometimes, those two are confused for each other, but they aren't the same. Millet flour is yellow (see bajra roti), while sorghum flour is white-ish grey (see jowar roti).
- Psyllium husk - serves as a binding agent that replaces gluten and creates elasticity in the dough. I highly recommend using whole husks (not psyllium husk powder) for this recipe, as they hydrate quickly and are generally easier to work with.
- Yeast - I recommend using yeast that doesn't require activating (instant yeast or fresh yeast). Active dry yeast will need to be activated before use.
Substitutes
Psyllium husk - I don't recommend using psyllium husk substitutes, but if you absolutely can't have psyllium husk, try making my Konjac bread instead.
Sugar - use honey, coconut sugar, or maple syrup.
How to Make Sorghum Bread
Step 1. In a medium-sized mixing bowl, add the water and psyllium husks and whisk to incorporate. Set aside for a couple minutes to let the gel set.
Step 2. Combine the flour, sugar, salt, instant yeast, and baking powder in a large mixing bowl and stir to combine.
Step 3. Add the psyllium gel and oil to the dry ingredients and mix the dough. You can use an electric mixer with dough hooks or a wooden spoon, or simply mix by hand.
The longer you mix, the smoother the loaf will end up. For best results, mix with an electric mixer for 5 to 10 minutes.
Step 4. Line a 9x5in metal loaf pan with parchment paper and transfer the dough to it. Note: don't use a glass baking pan, or the loaf will stay raw on the bottom. I recommend aluminum, cast iron, or ceramic pans!
Smooth the top out with a silicone spatula and cover the pan with a kitchen towel. Leave the dough to rise for 1-2 hours until it comes up to the pan's rim. 75F/24C is the best proofing temperature for bread.
Don't let the bread rise too much above the pan, or it will collapse during baking!
Step 5. Start preheating the oven to 350F/175C about 20 minutes before the dough is done rising.
If you want to add seeds, brush the top of the loaf with whisked egg and sprinkle the seeds on top. This will prevent them from falling off the loaf after baking!
Bake the bread for 1h 45m, then take it out and let the loaf sit in the pan for 5-10 minutes. Then, remove the loaf from the pan and transfer it to a cooling rack. Only slice the sorghum bread once it has cooled down completely (4-5 hours). Enjoy!
Expert tips
- Don't add extra flour to the dough, even if it seems wet.
- Don't open the oven while the bread is baking to prevent collapsing.
- Wait for the bread to cool down completely before slicing, or it will end up gummy.
- Don't use glass pans.
- Don't use the convection setting on your oven.
- Use a digital kitchen scale to measure the ingredients by weight because measuring by volume using cups might not always give you the same results.
Common Questions
Millet flour has a tendency to develop a bitter flavor if left out too long, in which case, sorghum bread will taste better. Otherwise, it comes down to personal preference! I like the sorghum flavor in sweet bakes like this gluten-free Easter bread or sorghum cookies.
No, sorghum and buckwheat are two different types of grains/seeds. They differ in color, flavor, and nutritional build-up. For reference, see my buckwheat flour bread and buckwheat flour flatbread!
Yes, sorghum flour bread will rise if mixed with yeast. Make sure you use instant yeast because active dry yeast needs activating before use. Alternatively you can use baking powder and soda for leavening. Note that if the dough is too dry, sorghum flour will have a harder time rising!
Storing and freezing
You can store this bread at room temperature for 3-4 days. Store it in a bread box or bread bag to prevent it from drying out!
You can keep the bread in the fridge for up to 5 days. Make sure it is sealed in a plastic bag or a container.
If you know you won't eat the bread within 3-4 days, I recommend freezing it.
To freeze:
- Slice the bread with a bread knife;
- Arrange the slices on a tray or a piece of parchment and freeze for 30 min.;
- Transfer the slices into a freezer-safe bag or container for up to 3 months.
- Alternatively, you can simply place a piece of parchment in between each slice and freeze the loaf this way.
To defrost, simply place a slice or two in the microwave for 30-60 seconds!
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Easy 100% Sorghum Bread (Gluten-Free)
Ingredients
Wet Ingredients
- 26 grams whole psyllium husk, not powder
- 600 grams water, warm or room temperature, not hot
- 20 grams oil any neutral vegetable or seed oil will work
Dry Ingredients
- 7 grams instant yeast
- 450 grams sorghum flour
- 15 grams sugar, honey or maple syrup can be used instead
- 1 teaspoon baking powder
- 10-12 grams salt
For topping
- seeds of choice (sesame seeds, linseeds, sunflower seeds, etc.)
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Instructions
- In a medium-sized mixing bowl, add the water and psyllium husks and whisk to incorporate. Set aside for a couple minutes to let the gel set.600 grams water,, 26 grams whole psyllium husk,
- Combine the flour, sugar, salt, instant yeast, and baking powder in a large mixing bowl and stir to combine.7 grams instant yeast, 450 grams sorghum flour, 15 grams sugar,, 1 teaspoon baking powder, 10-12 grams salt
- Add the psyllium gel and oil to the dry ingredients and mix the dough. You can use an electric mixer with dough hooks or a wooden spoon, or simply mix by hand.The longer you mix, the smoother the loaf will end up. For best results, mix with an electric mixer for 5 to 10 minutes.20 grams oil
- Line a 9x5in metal loaf pan with parchment paper and transfer the dough to it. Note: don't use a glass baking pan, or the loaf will stay raw on the bottom. I recommend aluminum, cast iron, or ceramic pans!Smooth the top out with a silicone spatula and cover the pan with a kitchen towel. Leave the dough to rise for 1-2 hours until it comes up to the pan's rim. 75F/24C is the best proofing temperature for bread. Don't let the bread rise too much above the pan, or it will collapse during baking!
- Start preheating the oven to 350F/175C about 20 minutes before the dough is done rising.If you want to add seeds, brush the top of the loaf with whisked egg and sprinkle the seeds on top. This will prevent them from falling off the loaf after baking!Bake the bread for 1h 45m, then take it out and let the loaf sit in the pan for 5-10 minutes. Then, remove the loaf from the pan and transfer it to a cooling rack. Only slice the sorghum bread once it has cooled down completely (4-5 hours). Enjoy!seeds of choice (sesame seeds, linseeds, sunflower seeds, etc.)
Notes
-
- Don't add extra flour to the dough, even if it seems wet.
-
- Don't open the oven while the bread is baking.
-
- Wait for the bread to cool down completely before slicing or it will end up gummy.
-
- Don't use glass pans.
-
- Don't use the convection setting on your oven.
-
- Use a digital kitchen scale to measure the ingredients by weight because measuring by volume using cups might not always give you the same results.
Ahmed says
can I leave physillum husk?
Natasha Levai says
Hi Ahmed! No, psyllium husk is the main ingredient in this bread.
Donna Reid says
Could I use part millet flour in this recipe? If so, do I need to change anything else about it?
Natasha Levai says
Hi Donna! Yes, you can. Millet flour is a bit more absorbent, so I would increase the water by some (depending on how much millet flour you are using). The dough should be thick but not thick enough to shape into a loaf.
Beth says
I am getting some unmilled sorghum to try fresh milling to make bread with. I don't have psyllium husk either, but would chia seed absorb well enough, do you think? Otherwise I have some amaranth that I can mill with it too, that turns to gel when cooked, or I have arrowroot starch that is QUITE absorbent.
Natasha Levai says
Hi Beth! No, psyllium husk cannot be substituted in this recipe by anything. If you can't have psyllium, I would recommend you find a recipe designed to be made without it.
Anne says
I noticed somewhere that you can use kefir and something else to make the sorghum bread rise more. But it didn’t say how much. There was just pictures showing examples
Thanks Anne
Natasha Levai says
Hi Anne! I don't know about kefir and adding it to the dough will add moisture and make the loaf gummier, so if you add it, reduce the water amount.
Anna says
Can you adapt this for bread maker please? Thanks!
Natasha Levai says
Hi Anna! I don't own a bread maker, so at the time am unable to adjust the recipe!
Maureen says
Thank you Natasha
It's a winner , great texture ,
great taste
I did the cold bake , but if I was to do the pre heat oven next time do I just cook it for 45 mins without the 30 mins first and would I still put the water in the bottom of the oven for 30 mins ?
Do you cook the whole time on Convectional setting
I did the first 30 mins cold bake on conventional then took the water out and cooked the 45 mins on fan forced
Turned out great , Thank you again
Natasha Levai says
If you preheat the oven, then yes, the instructions stay the same as if you did the cold start! I don't bake on convection! So glad it works for you!
Deryck says
Awesome, simple and easy! Oh and delicious. Thanks for sharing!
Natasha Levai says
Hi Deryck! Thank you for your feedback!
Natasha says
Can I use flaxseed instead of psylium? I tried with psylium and I realised I don't like that taste. My boyfriend enjoyed it very much tho.
Natasha Levai says
Hi Natasha! Unfortunately, flaxseed won't work the same as psyllium husk. I have a bread recipe with konjac instead https://www.natashashome.com/konjac-flour-bread/
Charlotte says
Nice and easy to make, but too sweet for my taste. Next time I’ll take less honey.
Tash says
Texture turned out well. I don't like the taste of the psylium husk (I think it's that because I eat sorgum cereal and don't mind that taste). Do you think it would be possible to substitute the psylium husk with flaxseed or something else?
Thanks
Natasha Levai says
Hi Tash! Unfortunately, psyllium husk is the key ingredient to this bread turning out the way it did. I don't think anything else will do as well, although I have tried konjac in a gluten-free bread recipe over here: https://www.natashashome.com/konjac-flour-bread/
Rohini says
Hi
Loved the simplicity of your recipe! I have been looking for something like this. Can I mix the ingredients and then bake the bread in a bread maker as I don't have a conventional oven?
Thanks 🙂
Natasha Levai says
Hi Rohini! I have never tried the bread machine but I think it might work! Let me know how it turns out.
Gwenda says
So happy coming across your wonderful website today Natasha. I made your sorghum bread (with psyllium powder, and because I had not enough left, I added kuzu). The bread looks great and tastes delicious. A warm thank you from Belgium.
Natasha Levai says
Hi Gwenda! Thank you for your kind words and I am so happy you are enjoying the recipes!
Kim says
Can I use sourdough starter instead of the active yeast that you suggest?
Thank you!
Natasha Levai says
Hi Kim! I have a similar recipe that calls for sourdough starter, here it is https://www.natashashome.com/sorghum-sourdough/
Elisabeth Kaup says
I think there must be something wrong with the ingredients in this recipe. I measured all according to instructions and added it the way it was explained, apart from using psyllium husk. I used two small eggs instead.
The dough came out very wet! I could have poured it. Are you sure the amount of water stated is correct?! It did not rise at all. I added more flour, then I had to add more of everything else, but ended up with a huge bowl of a crumbly substance.
Sorghum is expensive. What will I do with it now? I really do not want to throw it out.
Natasha Levai says
Hi Elisabeth! The reason your dough was too liquid is precisely because you didn't add psyllium husk. Psyllium husk is meant to absorb the liquids while the eggs only add more moisture to the dough. I highly recommend you get psyllium husk for this recipe. Otherwise, you can use sorghum flour interchangeably with brown rice flour in any other recipe.
Jen says
I made this bread this morning… followed the directions and weighed the ingredients . The bread turned out so nice and delicious! We were very pleased with the results… thank you for this recipe!
Natasha Levai says
Hi Jen! I am glad you liked the bread!
Angela says
Hi!
I accidentally mixed my psyllium husk into my flour before creating a gel can I still proceed?
Thank you!
Natasha Levai says
Yes, it might just take a bit longer for the psyllium to absorb the liquids
Ella says
Delicious. I use psyllium husk powder so I reduce the amount to 18 g. This came out so delicious. Thank you for sharing.
Diendi says
Hello, I just made the dough. Mine is not sticky at all--almost like a dough ball made out of wheat flour, it looks like it needs more water to make it look like yours. Then again, probably my flour is different since my dough's color is more like purple-ish brown not white like yours. Do you think I should add more water to make it more sticky?
Natasha Levai says
Yes, you can safely add more water if you feel the dough is too dry! If the dough is dry the bread will be dense.