100% Sorghum Flour Bread (vegan, oil-free, GF)

overhead shot of 100% sorghum flour bread

4.79 from 38 votes

100% Sorghum Flour Bread (vegan, oil-free, GF)

Vegan gluten-free 100% sorghum flour bread is the quick and easy sandwich bread you are seeking! This versatile bread is also oil-free, sugar-free, xanthan gum free, and yeast-free.

Prep Time5

Cook Time1 30

Total Time1 35

Course: WFPB Breads & Muffins

Cuisine: American

Keyword: easy oil-free gluten-free sugar-free bread, easy oil-free gluten-free yeast-free sandwich bread, easy sorghum sandwich bread no yeast, no sugar gluten-free bread, sorghum bread with no other flours, sorghum flour, sorghum flour bread, wfpb, wfpb bread, wfpbno

Servings: loaf (14 slices)

Author: Camilla

Ingredients

3 cups 420 g sorghum flour (see tip to grind your own)
1/3 cup 27 g whole psyllium husks
2 and 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
2 and 3/4 cups 651 mL water
1 tablespoon 15 mL cider vinegar (see notes for options)

Instructions

Preheat the oven to 350F (180C). Note: do not use convection setting for this bread (see post for explanation). Spray or grease a 9x5-inch (22.5x12.5 cm) loaf baking pan (or line with parchment paper to avoid all oils).
In a large mixing bowl, whisk the sorghum flour, psyllium husks, baking powder, baking soda and salt until blended.
Add the water and vinegar, stirring until combined and no dry ingredients are visible.
Transfer the dough to the prepared pan. Smooth the top into an even layer.
Using a sharp knife, make a lengthwise slash into the dough (about 1/4-inch deep).
Bake in the preheated oven for 90 minutes, or until the surface appears pale golden brown, dry and crusty. Cool in the pan, on a cooling rack, for 15 minutes.
Remove the bread from the pan and cool completely on the cooling rack before slicing.

Notes

Storage: Store the cooled bread in an airtight container at cool room temperature for 2 days, the refrigerator for 1 week, and the freezer for up to 6 months.

Sorghum Flour: Sorghum flour can be purchased or ground at home from whole sorghum. Use a high-speed blender to grind the sorghum to a fine flour (it takes about 1 minute), or grind by the 1/4 cup in a small electric coffee mill.

Vinegar Options: An equal amount of any other vinegar, or lemon or lime juice, can be used in place of the cider vinegar.

Psyllium Tip: I tested this recipe with whole psyllium husks, not psyllium powder. You should be able to use an equal weight (not volume) of psyllium powder (check your package for the weight and volume amounts). I have not tested the recipe with psyllium powder.

Nutrition