Sorghum Bread, Light and Fluffy
- Difficulty: Easy
- Time: 10 min to prepare, 30 min to rise, 1h30min to bake
- Servings: 1 loaf
ingredients
Sorghum bread slices perfectly for enjoying toasted or untoasted. This recipe is oil free.
Notes:
Mix various gluten free flours together if you want to, such as oat flour, buckwheat flour, or small amounts of leftover gluten free flours.
You don’t really need to mix the psyllium husk with water first , you can simply add all the ingredients together. The doughs look and behave completely differently, but the end result is similar.
If the crust is too hard to cut, put the bread into a plastic bag overnight, it will be easier to cut in the morning.
Cut the bread upside down if the crust is tearing while you cut it.
Make several loaves at once, slice and freeze them, take out as you need.
Methods
- Warm the oven to about 30 -40 °C or find a warm spot for raising the dough.
- Add the Psyllium husk to warm water and mix to combine, allow to stand for a few minutes until a gel forms.
- Mix all the dry ingredients together, then add the wet ingredients. Using an electric mixer, mix to a stiff dough. It takes a while to combine so mix until everything is combined, 5 – 10 minutes or more. The longer the mixing, the better.
- Grease a small loaf tin (22 x 10cm) and line with baking paper.
- Pour mix into loaf tin, form gently with your hands, cover with a sheet of plastic or a wet dish towel and allow to rise for 30 min in a warm place.
- If raising the bread in the warm oven, remove from the oven before heating. Heat oven to 165°C
- Place into hot oven and bake for 1h30 min at 165°C
- Check the bread is baked by inserting a skewer, if it comes out clean its ready.
- Allow to cool on a cooling rack before slicing.
Sorghum Flour
Uses
Sorghum Flour is used in gluten free baking, either on its own or blended with other gluten free flours.
Quick Facts
- Sorghum is a nutrient rich ancient grain that comes from central Africa.
- High in essential B vitamins, fibre, antioxidants and protein.
- Gluten free.
- It has a mild sweet, delicious flavour and smooth texture.
- Sorghum is a rich source of B vitamins and magnesium.
- 100% pure sorghum
Baking Powder
Uses
Use 1 tsp (5ml) Entice Baking Powder to 250ml (1 cup) gluten free flour
Quick Facts
- Ingredients: Rice Flour, Crème of Tartar, Bicarbonate of Soda
- Baking Powder, Gluten Free and Aluminium Free
- Gluten free
- Baking powder starts reacting as soon as it gets wet, so do not let it stand for too long before putting into the oven
- Excessive beating of the batter will drive off the bubbles and there will be less rising during baking, beat gently
Psyllium Husk
Uses
- Add to the liquids during cooking and baking to form a gel, then add to the remaining ingredients
- 1 Tablespoon Psyllium husk : 300ml water is rough guide, but depends on what you are making
Quick Facts
- Ingredients: Psyllium Husk
- Very high in fiber no fat or protein, low in carbs
- Packs Fiber into your smoothies, desserts & baking
- Natural thickener, adds texture, body and strength
- Neutral flavour
