You are here:
  1. Home
  2. Breads & rolls
  3. Gluten Free Sorghum Bread


1 Gluten Free Sorghum Bread

2 Breads & rolls recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Gluten Free Sorghum Bread

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

15 slice(s)

Dough

  • 600 g water, Filtered
  • 2 1/2 level tsp Yeast, Organic
  • 1 level tsp Maple syrup, Organic
  • 320 g sorghum flour, Organic
  • 80 g rice flour, Organic
  • 80 g tapioca flour, Organic
  • 60 g chia seed, Organic
  • 25 g Psyllium husk, Organic
  • 1 1/2 level tsp himalyan salt, Organic
  • 2 level tbsp coconut oil, Organic
  • 2 level tsp Maple syrup, Organic

Topping

  • coconut oil
  • poppy seeds
  • sesame seeds
Add to shopping list
  • 6
    55min
    Preparation 35min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. 1. Mill grains required in mixing bowl and mill 1 min/speed9.

    Transfer flour into a bowl and set aside

    2.Preheat oven to 180 C. Grease loaf tin with coconut oil and dust with flour.

     

  2. Place water, yeast and 1 teaspoon of maple syrup into mixing bowl and heat 3 min/37 C/Speed1.

    Add sorghum, rice, tapioca flour chia seeds, pshllium husks, salt, coconut oil and maple syrup and mix 6 sec/speed6, then 2 min Dough mode

    Transfer dough onto ThermoMat wrap and let rise for 20 min knead the bread one last time work into a loaf shape and pop it into your prepared loaf tin, rub top of loaf with a little coconut oil and sprinkle with poppy and sesame seeds optional. 

    Sit it in a warm place with a damp cloth over the top and let rise for 20-30 min

  3. Bake for 20-30 min in preheated oven or until golden brown. Bread should sound hollow when tapped. 

    Allow to cool in tin 5 minutes then transfer to a wire rack. Serve warm or let cool and slice in to portions and freeze.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • Made this yesterday and we all loved it. I added a...

    Submitted by Lee mrah on 6. March 2019 - 09:30.

    Made this yesterday and we all loved it. I added a small amount of sweet potato flour for some flavour and was nearly out of sourghum and still worked.

    Lee Mrah

    Login or register to post comments