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Sorghum Sandwich Bread Improved

This is the newest & most successful version so far and happens to be kid-sized. With Hubby & I trying to embrace the Life Eating, we wanted a full-size slice. So we've been playing with the recipe and getting closer.

Sorghum Sandwich Bread


  • 1 cup white rice flour

  • 1 cup sorghum flour

  • 1 tsp corn-free baking powder

  • 1 tsp baking soda

  • 1 tsp non-iodized salt

  • 1/3 cup pure maple syrup

  • 1 egg, slightly beaten or substitution

  • 1/2 cup milk or alternative

  • 1/2 cup carbonated water


Preheat oven to 350°F.

Oil the sides of a loaf pan and line bottom with parchment paper. I use light olive oil, but you can also use butter/ghee.

Mix the flour, baking powder, baking soda, & salt in mixing bowl. Add the maple syrup, egg and milk. Beat thoroughly with an electric mixer for about 5 minutes (my original version was 20 minutes, but I'm finding with the gluten free flours the extra time doesn't seem to matter).

Slowly mix in water. The carbonated water also helps add more fluff to the bread.

Pour into pan & bake for about 50 minutes. For a really moist loaf, placing a pan of ice on the lower rack will envelope the bread with steam. Let cool 5 minutes and remove from pan to finish cooling on a rack.

For a full-size loaf double the recipe, drop oven down to 325°F and extend the baking time. I'm still tweaking this. Right now I've got the time to 1 hour & 10 minutes but the very center is just a tad doughy. I'm just afraid going longer on the time will over-do the rest of the loaf. Notes: Last time Hubs made this recipe and skipped the mixer altogether. It baked more evenly and didn't get the dome center. We've since made this bread without the carbonated water and were surprised to find that the carbonated water added some bitterness.

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