Gluten-Free Sorghum Sandwich Loaf

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm water (about 105-115°F) 1 cup warm water (about 105-115°F)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp olive oil or melted unsalted butter 3 tbsp olive oil or melted unsalted butter
• 0.25 cup sorghum flour 0.25 cup sorghum flour

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, sorghum flour, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure all the dry ingredients are thoroughly combined, creating a uniform mixture that will contribute to an even rise.

2. 2

   In a separate medium bowl, whisk together the warm water, room temperature eggs, and olive oil or melted butter until well combined and slightly frothy. The warmth of the water will help activate the leavening agent and create a better dough consistency.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a sturdy spoon or a stand mixer fitted with a paddle attachment, mix on low speed until just combined, then increase to medium speed and beat for about 3-5 minutes. The batter will be thick and sticky, more like a very thick cake batter than a traditional bread dough, which is normal for gluten-free recipes.

4. 4

   Grease and lightly flour a standard 9x5 inch loaf pan with gluten-free flour or line it with parchment paper. Transfer the sticky dough into the prepared loaf pan, smoothing the top with a wet spatula or your wet hands. Let the dough rest in a warm place for about 10 minutes while you preheat the oven.

5. 5

   Preheat your oven to 375°F (190°C). Bake the loaf for approximately 50-60 minutes, or until the crust is a deep golden brown and a wooden skewer inserted into the center comes out clean. The aroma of freshly baked bread will fill your kitchen as it bakes. Allow the loaf to cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing the bread while warm can lead to a gummy texture, so patience is key for the best results.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.