sorghum flour

Gluten Free Rye Bread has all the rich rye flavor without gluten containing rye flour! This loaf has a perfect crust and fluffy interior.

Gluten Free Rye Bread

(1 cup) gluten free sorghum flour

(1 cup) gluten free brown rice flour

(1 cup) gluten-free oat flour

(1/2 cup) gluten free quinoa flour

(2 tablespoons) cacao powder or cocoa powder

(1 teaspoon) sea salt

(2 teaspoons) whole caraway seeds

water, between 105 and 110 degrees

(1 tablespoon) active dry yeast

molasses

(1/2 cup) whole psyllium husks

Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.

In a bowl, whisk together the water, yeast, and molasses. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)

Whisk in the psyllium husks, making sure there are no clumps. Allow this mixture to sit for 5 minutes, until thick.

Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball. 

Remove the dough from the mixer and kneed a few times on an oiled surface. The dough is very sticky, so you might find it helpful to oil your hands, too. Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm, even temperatures place for 45 minutes to an hour. The dough should increase by 50 percent.

Once the dough has risen, kneed a few times on an oiled surface. Once again, form the dough into a round ball, or oval (depending on your proofing basket), by tucking the edges underneath. Return to the bowl (or floured proofing basket), this time seam side up. Let rise for 30-45 minutes, or until the dough has increased by 50 percent.

While the dough is rising, place a cast iron skillet on the lower middle oven rack. Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.

After the second rise, line a baking sheet with parchment paper. Carefully tip the bread out onto the baking sheet. Using a sharp knife, make a few shallow cuts in the top of the bread.

Add a cup of ice to the cast iron and immediately add the bread to the upper rack, and quickly shut the oven door. Bake for 50 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before slicing.

I am going to make this this weekend. I’m so excited to found your recipe! In the instructions you mention whole cumin seeds but the instructions do not indicate that… How much cumin seed should I add? 

Thank you so much!

Sandra

https://www.youtube.com/watch?v=b9YFMPtMzYQ

This Artisan Gluten Free Bread recipe is soft and chewy on the inside with a nice crusty exterior. 100% whole grain and made without starches, eggs, or dairy!

Get the full recipe here: https://www.darngoodveggies.com/whole-grain-artisan-loaf-gluten-free-vegan/

Artisan Gluten Free Bread

Perfectly chewy gluten-free bagels made from scratch at home! These yeasted bagels are so good, you can&#x27;t tell they&#x27;re gluten-free. Top with sesame seeds, everything seasoning, or your other favorite toppings.

Gluten-Free Bagels

(1¼ cup + 2 tablespoons) warm water (105-110°F)

Bob's Red Mill active dry yeast

sugar

(1 cup) Bob's Red Mill brown rice flour

(3/4 cup + 2 tablespoons) Bob's Red Mill tapioca starch/flour

(1/2 cup + 2

(3/4 cup + 1/2 tablespoon) Bob's Red Mill sorghum flour

grams (¼ cup) psyllium seed husks (I use whole flakes)

salt

baking powder

apple cider vinegar

extra virgin olive oil

egg egg

Optional toppings: sesame seeds,

water

honey

Warm the water on the stove or microwave...

Warm the water on the stove or microwave between 105-115°F (if you go over, just let it cool until the temperature is in that range so you don't kill the yeast). Transfer to a wide medium bowl and mix in the sugar. Slowly sprinkle the yeast over the warm water. Let sit for 10 minutes while the yeast activates and foams. If the yeast hasn't gotten foamy by 10 minutes, the yeast may not be fresh, so try again with a new package.

Meanwhile, combine the brown rice flour, tapioca starch,...

Meanwhile, combine the brown rice flour, tapioca starch, potato starch, sorghum flour,  psyllium seed husk, salt, and baking powder in the bowl of a stand mixer with the dough hook attachment or a large mixing bowl. When the yeast/water mixture is ready, add it to the flour along with the olive oil and vinegar and mix on low to combine. Increase speed to medium and knead for 4-5 minutes until the dough is super smooth and pulls away from the edges a bit. (If using a mixing bowl, mix with a wooden spoon until it's thick, then knead with your hands until it forms a smooth ball). At first, it will seem very moist, but the psyllium will soak up the water after a few minutes.

Divide the dough into 8 equal pieces. Knead...

Divide the dough into 8 equal pieces. Knead and roll each piece into a ball and use your thumb and index finger to pinch a whole in the center. Place on a parchment-lined baking sheet and repeat with remaining dough, placing them at least 2 inches apart. If the dough feels too firm or starts to dry/crack as you roll, either knead in a tiny bit more water or dampen your hands as you knead and roll out a new bagel. When finished with all 8 bagels, cover the baking sheet with plastic wrap and let rise in a warm spot for 90 minutes.

When they're done rising, bring a large pot...

When they're done rising, bring a large pot of 2 quarts of water plus honey to boil and preheat the oven to 425°F. Whisk together the egg white and water and set aside with a pastry brush and have your desired toppings in a separate bowl.

Working in batches of 2-3 bagels, use a...

Working in batches of 2-3 bagels, use a slotted spoon or spatula to drop a bagel into the boiling water. Boil for 1 minute, flip each bagel and boil for another minute. Transfer bagels back to the parchment-lined baking sheet, tapping lightly on the edge of the pot to get rid of extra water. repeat until you've boiled all the bagels.

Brush each bagel with egg wash all over...

Brush each bagel with egg wash all over the exposed surfaces and sprinkle with your desired toppings. Bake on the middle rack for 30-35 minutes until the bagels are golden brown and firm to the touch (if they seem very hard, don't worry, they'll soften up almost instantly as they cool). Let cool completely before slicing and serving.

Store bagels in an airtight container for two...

Store bagels in an airtight container for two days. Slice and freeze any bagels you won't eat within 2 days. Fresh bagels are great untoasted, but if eating them the next day or out of the freezer, they're best lightly toasted.

https://mediavine-res.cloudinary.com/video/upload/oa4gop9coyyn3j8igndf.mp4

How to Make Gluten-Free Bagels. A partnership between Snixy Kitchen & Bob's Red Mill.

Gluten-Free Bagel

These classic gluten-free cinnamon rolls are tender and gooey with a crisp shell. Make them the night before and pop them in the oven when you wake up for warm freshly baked cinnamon rolls with cream cheese icing.

Gooey Gluten-Free Cinnamon Rolls

+ 1½ tablespoons whole milk

yeast

+ 1½ tablespoons (141 grams) sorghum flour

+ 3½ tablespoons (110 grams) tapioca starch/flour

(69 grams) gluten-free oat flour

xanthan gum

unsalted butter,

egg, room temperature

unsalted butter, melted, cooled, and divided

cane sugar

cinnamon

oz cream cheese, softened

unsalted butter, softened

whole milk or cream, as needed

vanilla extract

First prepare a 8-inch baking pan or an...

First prepare a 8-inch baking pan or an 8x8 pan by lining it with parchment paper and buttering the paper with 1/2 tablespoon of the cinnamon sugar filling butter (Alternatively, skip the parchment paper and butter the pan directly - it's just more messy, but works great!).

Prepare the cinnamon sugar mixture. Combine the filling light brown...

Prepare the cinnamon sugar mixture. Combine the filling light brown sugar, cane sugar, and cinnamon, in a small bowl. Set aside

Warm the milk in a small pot to...

Warm the milk in a small pot to between 105-115°F (if you go over,  let it cool until the temperature is within that range). Transfer to a wide mixing bowl and mix in 1 teaspoon sugar. Slowly sprinkle the yeast over the warm milk and use a spoon to mix completely. Let set aside for 10 minutes while the yeast activates and foams. If your yeast hasn't foamed up after 10 minutes, you may have bad yeast and you should try again with a new packet.

In a medium bowl, whisk together the tapioca...

In a medium bowl, whisk together the tapioca starch, oat flour, sorghum flour, sweet rice flour, xanthan gum, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted...

In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, combine 4½ tablespoons melted butter, remaining ¼ cup + 3 tablespoons sugar, and apple cider vinegar and mix until smooth. Add the egg and mix until completely incorporated. Add the milk yeast mixture and mix until completely incorporated.

With the mixer on low, slowly add the...

With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until completely incorporated. Change to the dough hook and knead the dough on low for 1 minute. Let it rest for 1 minute. Knead again for one minute. Repeat 2x. The dough will be very sticky (more so than gluten yeast dough), but if you pinch a tablespoon of dough off an set it on the surface, it should hold its shape. If it doesn't, add 2-4 more tablespoons of tapioca starch until it's a little less soft and holds its shape.

Sprinkle your surface with tapioca starch. Using a...

Sprinkle your surface with tapioca starch. Using a tapioca starch covered hands or spoon, scrape the dough out onto the surface and sprinkle it well with tapioca starch on top too. Roll your dough out to an 11x16 rectangle.

Brush the dough with 4 tablespoons of the...

Brush the dough with 4 tablespoons of the filling butter, reserving 1/2 tablespoon for brushing on top. Sprinkle the cinnamon  sugar filling over the surface.

Starting with the long edge, tightly roll up...

Starting with the long edge, tightly roll up the dough into a spiral. I use a bench scraper to help me roll it to make sure it doesn't stick to the surface. If you need to add more tapioca starch on the spiral as you roll, that's fine! It will just make your filling a little gooier, which, in my opinion is good.

Tap in the edges so they're flat or...

Tap in the edges so they're flat or cut the edges off and use a ruler to divide your log into 9 equal pieces (about 1.75 inches long). Cut into spirals using one of two methods: 1. Use uncoated dental floss or 2. A serrated knife with very gentle back and forth movements and no downward pressure. Place your cut rolls face up in the prepared pan. Brush tops with remaining butter. Cover the pan with plastic wrap and let rise in a warm draft-free place for 1.5 hours until it has doubled in size and the cinnamon rolls are kissing each other. I let mine rise in the "proof" setting of my oven. If making ahead, you can also put them in the fridge to rise overnight in lieu of the 1.5-hour rise. Note: Your rolls WILL appear cracked on the top. This is normal and okay because it affects the taste none and you're definitely going to cover that up with icing.

If you chilled your cinnamon rolls overnight, remove...

If you chilled your cinnamon rolls overnight, remove them from the fridge and allow them to sit on the counter for 30 minutes. Preheat the oven to 350°F. Bake the rolls for 40-45 minutes, until they're firm to the touch (and if you have a meat thermometer, the bottom third of the rolls reads at least 205°F.).

While the rolls bake, prepare the glaze. Mix...

While the rolls bake, prepare the glaze. Mix the cream cheese and butter in the bowl of a stand mixer until smooth. Add the powdered sugar and salt and mix until combined. Add 1 tablespoon milk and the vanilla extract. Add more milk as desired until you get your desired consistency. I make mine halfway between thick frosting and drizzle-able icing.

When the rolls come out of the oven,...

When the rolls come out of the oven, cover them in icing and serve warm! Cinnamon rolls are best served warm fresh out of the oven and will become more dense the longer you wait. If you don't eat them right away, you can reheat leftover buns in the oven for 5-10 minutes at 375°F or for 45 seconds in the microwave.

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.

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

flour

(27 g) whole psyllium husks

baking soda

(651 mL) water

(15 mL) cider vinegar

Preheat the oven to 350F (180C). Note: do...

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...

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...

Add the water and vinegar, stirring until combined and no dry ingredients are visible.

Transfer the dough to the prepared pan. Smooth...

Transfer the dough to the prepared pan. Smooth the top into an even layer.

Using a sharp knife, make a lengthwise slash...

Using a sharp knife, make a lengthwise slash into the dough (about 1/4-inch deep).

Bake in the preheated oven for 90 minutes,...

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...

Remove the bread from the pan and cool completely on the cooling rack before slicing.

These gluten free whole grain flour tortillas have a wheaty taste and chew from added teff and sorghum flours, but are safely wheat-free.

Gluten Free Whole Grain Flour Tortillas

all purpose gluten free flour blend

xanthan gum ((omit

sweet white sorghum flour

teff flour

olive oil

water (at room temperature (plus more as necessary))

In a large bowl, place the all-purpose flour, xanthan gum, sorghum flour, teff flour, baking powder, and salt, and whisk to combine well. Create a well in the dry ingredients, add the oil and water and mix to combine.

Press the dough together into a ball with your hands. It should be relatively stiff, but not so dry that it crumbles. If it’s too soft, add more all purpose flour by the tablespoon and work it into the dough. If it is too dry, add more water by the tablespoon.

Divide the dough into 6 equal parts and roll each piece into a ball.

Work with one piece of dough at a time, cover the rest and cover with plastic wrap to prevent them from drying out.

Place the piece of dough on a lightly floured surface and sprinkle the top lightly with more flour. Using a rolling pin, roll the dough into a round a bit more than 1/8-inch thick (the thickness of a nickel – no thinner!).

For neat edges, take the optional additional step of using the lid of a pot or a 6-inch round cake cutter to cut away a perfect-sized round. Gather the scraps and set them aside with the remaining pieces of dough.

Carefully place the raw tortilla in the hot skillet.

Allow to cook undisturbed until it begins to pull away from the pan around the edges (about 45 seconds in a hot pan).

With a flat, wide spatula, flip the tortilla over and press it down with the spatula for about 15 seconds. This second side will not blacken or brown much.

Remove the tortilla from the skillet and cover with a moist tea towel.

Repeat with the remaining dough (using all the scraps, you should be able to get a total of 8 6-inch tortillas but the number will vary based upon how thinly you roll the dough), stacking the tortillas under the towel.

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Top Tags

Gluten Free Rye Bread

Gluten-Free Bagels

Gooey Gluten-Free Cinnamon Rolls

100% Sorghum Flour Bread (vegan, oi...

Gluten Free Whole Grain Flour Torti...

Top 5 sorghum flour recipes from across the web

The most viewed sorghum flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Rye Bread

Gluten-Free Bagels

Gooey Gluten-Free Cinnamon Rolls

100% Sorghum Flour Bread (vegan, oi...

Gluten Free Whole Grain Flour Torti...

The most viewed sorghum flour recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine