Easy 100% Sorghum Sourdough Bread (Gluten-Free)

5 from 13 votes

Easy 100% Sorghum Sourdough Bread (Gluten-Free)

This sorghum sourdough bread is prefect for people who can't have starches and/or want to save on buying three different types of gluten-free flour! This bread is soft, airy, and easy to make.

Prep Time15

Cook Time1 15

Fermentation/Proofing5

Total Time6 30

Course: Bread

Cuisine: American, European, International

Keyword: gluten-free sorghum flour sourdough bread, gluten-free sorghum sourdough bread, sorghum flour sourdough, sorghum sourdough

Servings: loaf

Calories: 1601kcal

Author: Natasha Levai

Cost: 5

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

Metric - US Customary

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!

Notes

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 defrost, simply place a slice or two in the microwave for 30-60 seconds!

See post for more details and tips.

Can I make this recipe in a Dutch oven?

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.

Nutrition