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Gluten Free Sorghum Bread



15 slice(s)


  • 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


  • coconut oil
  • poppy seeds
  • sesame seeds

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 

    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.


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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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  • 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

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