This is a simple recipe for gluten-free sorghum sourdough bread made without any added starches! This bread is soft, fluffy, airy, and neutral in flavor. Make a sandwich or eat it with some homemade elderberry jam! For similar recipes, check out my millet flour sourdough and brown rice sourdough.
After a few tests, I was able to create a sourdough loaf with 100% sorghum flour without any additional starches perfect for those who can't have rice, potato, or tapioca.
This bread is also vegan, so it is free of the top allergens like dairy, eggs, nuts, oil, lectin, and a few others.
Since this bread is gluten-free, you don't need to knead, fold, stretch, slap, or shape it! It is made in a simple loaf pan, so you don't need a cast iron Dutch oven, a banneton basket, or a lame to score the dough.
Jump to:
What is sorghum?
Sorghum is a type of cereal grain that is most commonly used in Asia and Africa. It can be easily cooked like rice and quinoa.
Sorghum is rich in nutrients like vitamin B, magnesium, phosphorus, potassium, iron, and zinc. On top of that, this ancient grain is a great source of protein and fiber!
Sorghum is naturally gluten-free, so it is perfect for those with Celiac disease or gluten intolerance/allergy. To make sorghum, you simply need to mill or grind the whole grains into fine powder with the help of a high-speed blender or a coffee grinder.
I often use sorghum flour in my homemade flour blend that I add to all kinds of gluten-free bakes like this sorghum loaf. Sorghum flour also does really well in my vegan sourdough bread recipe!
New to gluten-free sourdough? Watch my 16-minute video tutorial for beginners!
Ingredients
See the recipe card at the end of the post for the measurements!
- Sorghum flour - use flour that is specifically called "sorghum." Sometimes, sorghum flour is confused with millet flour but they are not the same thing! I have a millet sourdough recipe for that type of flour.
- Psyllium husk - I recommend using whole husks that look like flakes instead of psyllium husk powder. Read more about psyllium husk in baking here.
- Gluten-free sourdough starter - if you don't have one yet, read how to make a starter at home. You can use any kind of gluten-free starter for this recipe, here is a guide to making a sorghum flour starter.
- Apple cider vinegar - used to be an ingredients in this recipe but not anymore.
- Sugar - feeds the starter bacteria and aids in the fermentation process.
Substitutes
Sorghum flour - this recipe is specifically designed for sorghum flour. To use a different flour, use a recipe designed for it. Here is my brown rice flour sourdough and my millet flour sourdough loaf.
Psyllium husk - I don't recommend substituting psyllium husk because it creates a bready texture no other binder can mimic in the same way. Psyllium husk is an excellent gluten substitute that doesn't have an equal in gluten-free baking.
However, some psyllium husk alternatives can help if you are allergic to it. I recommend you try using 4g of konjac instead of 20g of psyllium if you must.
Sourdough starter - if you don't have a starter yet, you can make this sorghum bread with regular baker's yeast.
Step-by-step instructions
Step 1
Step 1. First, we will make psyllium gel. Add psyllium husk and water to a medium-sized bowl and whisk to incorporate.
Then, add the sugar to the same bowl (no need to stir it in).
Set the bowl aside for a couple of minutes (longer if using psyllium powder) until the mixture starts to thicken and has a gel-like texture.
Step 2
Step 2. Add sorghum flour, baking powder, and salt to a large mixing bowl and whisk to combine.
Step 3. Add the wet and dry ingredients together and mix the dough. I prefer using an electric mixer with dough hooks for this recipe to create an extra smooth dough.
You can, however, use your hands or a wooden spoon instead. Knead until all ingredients are evenly incorporated.
The dough will be sticky and wet, avoid the temptation to add extra flour!
Step 4
Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better.
I recommend making a few cuts in the baking paper as you see in the picture to make the lining process easier!
Step 5
I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan for this bread.
Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.
Step 6
Transfer the dough to a prepared metal loaf pan and smooth the top out with a silicone spatula.
Add the seeds of choice to the top of the loaf. I used brown linseeds, sesame seeds are also a great option. Cover the dough with a kitchen towel.
Place the loaf into a warm and draft-free spot for proofing. I like to let my bread ferment in the oven with the light on.
I don't cover my bread if proofing in the oven but if you are proofing on a kitchen counter, then make sure to cover it with a kitchen towel to prevent the top from drying out.
It should take somewhere from 5 to 7 hours to proof the dough. You will notice that it puffed up some but hasn't doubled in size. It won't even come up to the top of the pan!
When the loaf is ready, I turn the oven to 450F/230C, place a dish with water in the bottom of the oven (very important!), and keep the bread inside during the preheating time. This method of letting the bread warm up with the oven is called "a cold start."
Alternatively, you can preheat the oven to 450F/230C beforehand and place the bread into it. Don't forget to add a dish with water to the bottom of the oven for extra steam!
Bake for 30 minutes, then take the dish with water out, lower the temperature to 350F/175C, and keep baking for another 45 minutes. Don't worry, the bread will not get too dark on the top!
Once the bread is done baking, take it out of the bread pan, remove the baking paper, and let the loaf cool on a wire rack until no longer warm to the touch. Enjoy!
How to know when the bread is done
You can use a digital thermometer to check the inner temperature of the dough. The bread should be 205-210F/95-100C when done.
How to store and freeze
Store this bread at room temperature for 3-4 days. Place the bread in a bread box, or bread bag, or wrap it in a kitchen towel to prevent drying out.
Alternatively, you can store this bread in the fridge for up to 5 days. However, refrigerating bread makes it harder, so I would recommend freezing it if you aren't planning to eat it within 3-4 days.
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, place a slice or two in the microwave for 30-60 seconds!
Expert tips
- Measure the ingredients with a digital kitchen scale instead of cups for the best results.
- Make sure your starter is well maintained, meaning you are feeding it 1-2 times a day and discard regularly.
- The proofing time will depend on the temperature in your house.
- If you live at a high altitude, you might need to add more water and proof for less time.
Troubleshooting & FAQ
This bread will be a little wet right after you cut it but it shouldn't be very gummy. Gumminess could be caused by cutting the bread too soon, not baking long enough, or over- or under-proofing. Toast the bread to get rid of the damp crumb.
It could be either caused by low temperature, not enough proofing time, or a young/poorly maintained starter. Your bread won't double in size but it should puff up some before baking.
Over-proofing causes the bread to rise and collapse during the baking process which creates a hole in between the top crust and the crumb. It also creates a gummy bottom layer in your loaf. Try proofing less next time!
Airiness is created by the bacteria in the starter during the fermentation process. If your loaf didn't rise much during proofing, the crumb will most likely be dense. Check the section above to troubleshoot if the bread is not rising.
Yes, you can bake this bread in a Dutch oven, loaf pan, or on a baking sheet. If you are baking in a Dutch oven, bake for 40 minutes at 450F/230C, then remove the bread from the Dutch oven, lower the temperature to 350F/175C, and bake for another 30 minutes on the oven rack.
Get my new gluten-free sourdough recipes eBook
The top 22 recipes of 2024!
📖 Recipe
Easy 100% Sorghum Sourdough Bread (Gluten-Free)
Ingredients
- 500 grams water, warm, not hot
- 20 grams whole psyllium husk, not powder
- 15 grams sugar, honey or maple syrup can be used
- 370 grams sorghum flour
- 2 teaspoon baking powder
- 12 grams salt
- 70 grams active gluten-free sourdough starter, I used my brown rice starter
For topping
- sesame seeds or linseeds, optional
Instructions
- First, we will make psyllium gel. Add psyllium husk and water to a medium-sized bowl and whisk to incorporate.Then, add the sugar to the same bowl (no need to stir it in).Set the bowl aside for a couple of minutes (longer if using psyllium powder) until the mixture starts to thicken and has a gel-like texture.
- Add sorghum flour, baking powder, and salt to a large mixing bowl and whisk to combine.
- Add the psyllium gel and sourdough starter to the dry ingredients and mix the dough. I prefer using an electric mixer with dough hooks for this recipe to create an extra smooth dough.You can, however, use your hands or a wooden spoon instead. Knead until all ingredients are evenly incorporated. The dough will be sticky and wet, avoid the temptation to add extra flour!
- Prepare the baking tin by greasing it and/or lining it with parchment paper. Greasing the pan first makes the paper cling to it better. I recommend making a few cuts in the baking paper as you see in the picture in the post to make the lining process easier!
- I like to use a 9x5 inch (22.5x12.5 cm) Pullman loaf pan for this bread.Line it with parchment paper and fix it in place with clothespins until you place the dough in the loaf.
- Transfer the dough to a prepared metal loaf pan and smooth the top out with a silicone spatula. Add the seeds of choice to the top of the loaf. I used brown linseeds, sesame seeds are also a great option. Cover the dough with a kitchen towel.Place the loaf into a warm and draft-free spot for proofing. I like to let my bread ferment in the oven with the light on.
- I don't cover my bread if proofing in the oven but if you are proofing on a kitchen counter, then make sure to cover it with a kitchen towel to prevent the top from drying out. It should take somewhere from 5 to 7 hours to proof the dough. You will notice that it puffed up some but hasn't doubled in size. It won't even come up to the top of the pan!
- When the loaf is ready, I simply turn the oven to 450F/230C, place a dish with water in the bottom of the oven (very important!), and keep the bread inside during the preheating time. This method of letting the bread warm up with the oven is called "a cold start."Alternatively, you can preheat the oven to 450F/230C beforehand and place the bread into it. Don't forget to add a dish with water to the bottom of the oven for extra steam!
- Bake for 30 minutes, then take the dish with water out, lower the temperature to 350F/175C, and keep baking for another 45 minutes. Don't worry, the bread will not get too dark on the top! Once the bread is done baking, take it out of the bread pan, remove the baking paper, and let the loaf cool on a wire rack until no longer warm to the touch. Enjoy!
Michelle says
Can this be made in a bread maker?
Natasha Levai says
I haven't tried it in a bread maker!
Anna says
Hi, is it possible to proof the bread in the fridge?
Natasha Levai says
Yes, you can proof in the fridge! It will take 12-18 hours this way.
Melis says
I’m excited to try this! Could white vinegar be used instead of apple cider vinegar? My GF person also has an apple allergy.
Natasha Levai says
Yes, of course! You can also skip the vinegar all together. It is in the recipe to help the dough have a better rise but it is not essential.
Monica Mason says
I have allergy to egg rice wheat flax seeds. and intolerance to dairy. this recipe means I can have bread Thank you so very much 😁
Natasha Levai says
I'm glad this recipe works for you!
Marilyn says
Using this recipe I made my first successful loaf of sandwich bread!
Thanks so much,
M Jay
Willow says
I am making this with a blend I made of Sorghum, Millet and cassava. The first loaf came out great though it burned on the top. I think I will bake at 425 for the first 1/2 hour. And maybe check after 30 more minutes. Thank you for the simple easy to follow recipe.
Natasha Levai says
HI Willow! That is creative! Thank you for sharing!
Sue says
I don't have a loaf pan. could I just use my dutch oven? or will it spread too much?
Natasha Levai says
Hi Sue! This dough won't hold up in the Dutch oven. I've tried making this bread so that it holds up in the Dutch oven but it turned out dry and crumbly. So, I adjusted the recipe to have more moisture which resulted in a dough that's too liquid for a Dutch oven.
Brooke says
Hi there 👋 I am curious if I can get more info or options/ideas on the initial starter? I’m new to it all, is is possible to make my starter from scratch? We have to be very careful of our ingredients so making it myself will give me the best control over the ingredients
Natasha Levai says
Yes! You can make your own starter. Here is a sorghum flour starter recipe: https://www.natashashome.com/sorghum-sourdough-starter/