Gluten-Free Sorghum Sandwich Bread

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gluten free
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Yield: 1 loaf

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Sorghum adds its own distinctive flavor to this moist, tender yeast bread.

Gluten-Free Sorghum Sandwich Bread

star rating (5) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf
Published: 11/09/2011


  • 1 cup sorghum flour
  • 1 3/4 cups King Arthur Gluten-Free Multi-Purpose Flour or brown rice flour blend*
  • 1/4 cup whole flax meal
  • 2 teaspoons instant yeast
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup room-temperature milk (about 70°F)
  • 2 tablespoons molasses
  • 2 tablespoons vegetable oil or melted butter
  • 3 large eggs
  • *See tips from our bakers, below.

Tips from our bakers

  • *Make your own blend
    Many of our gluten-free recipes use our King Arthur Gluten-Free Multi-Purpose Flour, which includes ingredients that reduce the grittiness sometimes found in gluten-free baked goods. Our flour also increases the shelf life of your treats, keeping them fresh longer.

    The following make-at-home blend, featuring stabilized brown rice flour, works pretty well when substituted; and it tastes better than a blend using regular brown rice flour.

    Whisk together 6 cups (28 1/2 ounces) King Arthur stabilized brown rice flour; 2 cups (10 3/4 ounces) potato starch; and 1 cup (4 ounces) tapioca flour or tapioca starch. Store airtight at room temperature. Note: You can substitute white rice flour for the brown rice flour if you like; it'll make your baked goods grittier (unless you manage to find a finely ground version).


1) Whisk together the flours, flax meal, yeast, baking powder, salt, and xanthan gum.

2) In a separate bowl, beat the milk, molasses, oil or melted butter, and eggs.

3) Blend the dry ingredients into the milk mixture 1 cup at a time, beating for a minute and then scraping the bottom and sides of the bowl.

4) After all the dry ingredients have been added, beat for 2 to 3 minutes at medium speed to make a smooth, thick batter.

5) Cover the bowl, and let the batter rest and rise for 1 hour.

6) Scrape down the bottom and sides of the bowl, deflating the batter in the process. Beat the batter for about 1 minute.

7) Grease an 8 1/2" by 4 1/2" loaf pan. Scoop the dough into the pan, doming it in the middle; using a spatula or your wet fingers helps.

8) Cover the pan loosely with greased plastic wrap. Set it in a warm place to rise until the loaf barely crowns above the rim of the pan, about 60 to 75 minutes. Towards the end of the rising time, preheat the oven to 350°F.

9) Bake the bread for 45 to 50 minutes, until it?s a deep golden brown. Tent the loaf with foil the final 10 to 15 minutes of baking, to prevent over-browning. An instant-read thermometer inserted into the center of the fully baked loaf will register about 205°F.

10) Remove the bread from the oven, turn it out of the pan, and cool on a rack. Slice when completely cool.

Yield: 1 loaf.


  • star rating 08/06/2014
  • Digital Star from KAF Community
  • This bread was very flavorful and had a good texture. We actually used it for hamburgers (even though it was shaped like a loaf of bread) and it worked great. The leftovers were great toasted the next day.
  • star rating 03/01/2014
  • Bette from NY
  • Best GF bread I've ever made and I've been doing this for years. When out of molasses, I use honey. No flax? Increase flour 1/4 cup. And I add a bit more salt. Perfect texture and very good flavor.
  • star rating 12/24/2013
  • from
  • I have not tried this recipe yet but wonder what could be used to replace the xanathan gum / guar gum? Thank you. >br/>Xanthan gum helps hold the moisture in GF baking. We find it's the best to help keep GF baked goods from crumbling once they're baked. Irene@KAF
  • star rating 12/23/2013
  • Kristine from Portland, Oregon
  • This is GREAT gluten free bread - comparable to whole wheat, but it won't make your belly ache. I didn't have any flax, so used a little guar gum and it turned out fine. Good for sandwiches and toast. I weighed the ingredients, mixed in a bread machine, baked in a loaf pan. My favorite GF bread. Used the homemade brown rice mix and it turned out fine.
  • star rating 03/03/2012
  • Paula_G from KAF Community
  • This is the second time I have made this bread. The first time it was made using volume measurements. I recently purchased a digital scale and remade this using weight measurements. While the bread was good the first time I think that using the weight measurements are much more accurate and produced a perfect loaf of bread. I will make this again for sure.

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