Sorghum Sandwich Bread - Gluten Free

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 157.4
  • Total Fat: 4.8 g
  • Cholesterol: 35.8 mg
  • Sodium: 257.2 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Sorghum Sandwich Bread - Gluten Free calories by ingredient
Report Inappropriate Recipe

Submitted by:


A delicious gluten-free sandwich bread made in a standard bread machine. A delicious gluten-free sandwich bread made in a standard bread machine.
Number of Servings: 12


    2.5 cups sorghum featherlight flour (equal parts sorghum flour, rice flour, cornstarch)
    2 teaspoons xanthan gum
    1/2 teaspoon guar gum
    1/ 1/4 teaspoons fine sea salt
    1 tablespoon rapid dry yeast

    1 1/4 to 1 1/3 cup warm water (at 110 to 115 degrees F)
    3-4 tablespoons extra virgin olive oil
    2 tablespoons honey- or raw agave nectar to keep it vegan
    1/2 teaspoon mild rice or white wine cider vinegar (or lemon juice)
    2 eggs whisked till frothy
    Whole Milk (to taste - add only as needed during mixing)


This receipt is for any 1.5-2 lb capacity bread machine. If you dont' have a gluten-free cycle, select sweet bread on a rapid setting. A medium crust is usually sufficient for complete cooking.

Pour the liquid ingredients except the milk into the bread machine pan. After mixing the dry ingredients (other than yeast) together, carefully pour them on top of the wet ingredients.

Make a hole in the dry ingredient pile and put in the yeast.

After the first knead, add milk as needed. Batter should be fairly gooey.

After baking, remove the loaf as soon as possible from the baking pan. Allow it to cool COMPLETELY before slicing or storing. Otherwise, the center will become very gummy.

Number of Servings: 12

Recipe submitted by SparkPeople user MALKIYYAH.

Rate This Recipe