Sunday, September 25, 2011

Gluten-Free Oatmeal Sorghum Bread

After almost 7 months I decided I needed to be brave and attempt making homemade Gluten-Free bread. I REFUSED to continue to pay $5 or more for 1 loaf of GF bread!! After about 2 hours of perusing varies GF cookbooks, blogs, websites, etc. for tips and recipes. I combined tips and 2 different recipes. The result was WONDERFUL!!! Today I made my 4th loaf and I LOVE it! The family now begs for bread. :) Yay! I know man cannot live by bread alone, but after living WITHOUT bread essentially for 7 months you almost want to try. ;)

Here is my recipe:

Gluten Free Oatmeal Bread

1 cup brown rice flour

1/2 cup certified gluten free oat flour (You can pulverize oats in a food processor to make oat flour. This is what I did and it worked GREAT! It added just a bit of texture, which we LOVE in our bread.)

3/4 cup sorghum flour

1/2 cup tapioca flour

1/3 cup cornstarch

1/3 cup white rice flour

1/4 flax seed meal (you can’t taste it and it adds fiber and LOTS of good nutrients!)

1 Tablespoon xanthan gum

3 eggs

1 tsp apple cider vinegar

1 packet active dry yeast+ 1 tsp granulated sugar for proofing yeast

1 Tablespoon molasses

3 Tablespoons brown sugar

1 1/2 teaspoons salt

4 Tablespoons vegetable oil

1 ¼ cup hot tap water

1. Preheat oven to 200oF and then turn off and crack the door. This is the perfect temp to let the dough rise in, but you wouldn’t need to do it if the house is really warm. J

2. Combine all the dry ingredients (I mixed it with my hands, but you could use a whisk.) in the bowl of your stand mixer EXCEPT the yeast and 1 tsp. of granulated sugar.

3. Sprinkle yeast and 1 tsp. sugar on top, but DO NOT MIX IT IN! Gently pour the hot water on top and let it sit about 5 min. (Make SURE that your yeast is still good, before you do this otherwise you will waste all those PRECIOUS flours!!)

4. Using the paddle NOT the bread hook, turn the mixer on low. Add in the eggs, oil, molasses and vinegar. Mix until combined.

5. Turn the mixer on high and let mix for 5 minutes (this is your kneading).

6. Grease your bread pan (mine is about a 9 inch loaf pan, but if yours is 8 inch than the recipe calls to use 2 pans).

7. Turn off mixer. Scrape paddle well. Using a rubber spatula put dough in greased pan. Cover loosely with plastic wrap and rise for 40 min. in a warm place.

8. Preheat oven to 375oF (be sure you have taken the bread OUT if you were rising in the oven!). Bake for about 40 minutes (less if using an 8 inch pan). You want the bread to look dark (not black, but darker than golden).

9. Cool in pan for 5 minutes. Then, remove bread from pan and cool completely on a wire rack.

I dare you to wait until it cools completely to cut it! I have yet to be able to do so! J


  1. Gluten Free bread will not be the same consistency as "regular" bread. The common mistake when making GF bread is trying to get it to the kneading consistency. Do not add more flour than the recipe calls for. Gf products need to be moist so that they do not turn out gritty. The dough should be about the consistency of thick cake mix. To knead Gf bread simply turn on your heavy duty mixer.
  2. When adding yeast to your bread it is easiest if you simply mix up the dry ingredients, place them in your large mixing bowl and pour the yeast on top. Do Not Mix It In!! Pour the warm water on top of the yeast/dry mix and let it sit for about 3-5 minutes. Then mix in the rest of the ingredients.
  3. Since you do not knead GF bread dough with your hands you need to mix it. We suggest beating it on high for around 5 minutes- so set your timer, turn it on and do something else while you wait.
  4. Do not over proof your bread. This allows too much air to get into your bread dough and will usually make it fall once it is pulled out of the oven. When we make our bread we suggest only letting it rise 20 minutes. Even if it does not look doubled in size stick it in your preheated oven. It will finish rising as it cooks and when it comes out will not fall as easily.
  5. Make sure you are cooking the bread at the right temperature. If you cook it at too low of a temperature the bread will need to cook longer and will turn out heavier and have more of a gritty feel, because it was overbaked. If your temperature is too high, the top and bottom of your bread will cook, but the middle will still be gooey. A good temperature for most bread is 375 degrees.
  6. Cook your bread for the right amount of time. We have discovered for our bread recipe that large loaves only need to cook for 35 minutes rather than the 45-50 we put on the label before. Small loaves take about 25 minutes and English muffins around 20 minutes.
  7. Once you pull your bread out of the oven let it sit for about 5 minutes, then turn it upside down in its pan. This also helps your bread to stay light and fluffy, instead of condensing on itself. If you leave it in the pan, the moisture in the pan will make the bread wet and cause it to condense or fall.
I want to say thanks to for their tips & tricks segment.
And thanks to for this recipe which I adapted mine loosely from. :)


As of February 2011, I began my Gluten-Free journey. Now we are a Gluten-Free family! Josh and Evrett don't seem to be affected by Gluten, but the rest of us are feeling SO much better!