Gluten Free Vegan Flax Sorghum Sandwich Bread Recipe

Those of you who follow this blog know I love fancy shmancy herbed and spiced breads. Sign me up for some rosemary-sundried tomato bread or onion rolls any day. I also love sweet breads- gluten-free cinnamon swirl, norwegian julekake. They make my pulse beat faster. If I could eat gluten-breads, I would try every fun variety of bread out there. But, as it is, I can’t eat gluten, so I have to make my own fun varieties. Delightful as fancy breads are, though, we still need a homespun everyday bread for lovelies like bread and butter (or soy free margarine), veggie sandwiches (hummus and avocado, how i love thee), and toast with meyer lemon marmalade. This bread is a vegan, rice free everyday sandwich bread inspired by an earlier roll recipe. I hope you enjoy! It makes one large loaf and will fill a 9*5 pan quite full or a slightly larger pan less full. Two half loaves are pictured- I made a sweet version as well as this one with one dough recipe.


*Looking for Adopt a gluten-free blogger? It is hosted by Shirley of Gluten-free Easily this month.

shared with Gluten free Wednesday

Sorghum Sandwich Bread Recipe
Ingredients
3 tbsp. ground flax combined with 3/4 cup water in food processor (or, if you eat eggs, 3 eggs whisked together)
1/4 cup oil
1/4 cup sugar
1 1/4 cups hemp milk (or other GF dairy alternative)
1 tsp. salt
1 TBSP xanthan gum
1/3 cup potato starch (NOT flour) or arrowroot or tapioca starch
2 cups sorghum flour
1 cup arrowroot or tapioca starch
1/3 c. GF teff or buckwheat flour (any wholegrain flavorful flour)
1 TBSP active dry yeast
1 tsp. apple cider vinegar

Extra hemp milk for brushing
kosher salt flakes (optional)

Directions
Grease bread pan and dust with flour. Preheat oven to 375 F.

Blend or process flax and water until you have a frothy, egg-like texture. Pour into bowl of heavy duty mixer and then add oil, vinegar, and sugar, combining. Add dry ingredients. Warm milk in the microwave (or on the stove) and add to the bowl, gently folding it into the flour. Turn on motor, let ingredients combine thoroughly then turn power to medium and leave for 4 minutes while it stirs.

Use spatula to spoon into bread pan. Brush top with non-dairy milk and sprinkle with (optional) kosher salt. Let rise until doubled in size. This usually takes 30-50 minutes. Don’t let it over-proof. Put in oven and bake for 45 minutes to an hour. You know it is done when it is golden brown and sounds hollow when you tap it.

Remove from oven and place on cooling rack. Resist urge to tear into it like a starving wolf. Well, try. When it has cooled completely you can slice into it. You can cut it immediately before serving or if you want to freeze it, slice it all, wrap in saran wrap and freeze in a ziploc bag.


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11 Responses to “Gluten Free Vegan Flax Sorghum Sandwich Bread Recipe”

  1. That bread looks incredibly good, Sea. :-) I love the look of the crust. “Starving wolf” indeed! LOL I’m wondering if I could use a millet/brown rice/almond flour combo. Will let you know when I give it a try. Will not be until it’s cooler. I like the idea of half loaves!

    Thanks so much for mentioning your great Adopt a GF Blogger event!

    Shirley

  2. Valerie (m.) Says:

    That is totally gorgeous!!

  3. This looks great! I tried to come up with a vegan bread recipe, but we never really _loved_ any of them. I haven’t really craved bread in a long time, but the kiddo would sure like sandwiches on occasion. I’ll be giving this a whirl.

  4. This looks wonderful and I can’t wait to try it. I’ve discovered sorghum to be as tasty and flexible as a GF grain can be. I’m maxed out on rice bread…this came right in time. Thanks!

  5. OKay, making this in a few minutes! I am in dire need of a new and different bread recipe; perfect timing!

    Hey, may I please feature one of these photos on GlutenFreeFeed.com?

  6. Yeah! Just made this, it turned out so very well! Finally, a good, sturdy loaf of bread that didn’t misbehave or sink or overflow or do something weird. Yes! Tastes like a hearty honey ‘wheat’ bread. Delicious. Thanks!!

  7. This looks awesome. How is the texture? I’ll definitely be experimenting more with homemade gluten-free breads once I’m back in the U.S. Dropping $7/loaf gets old, fast.

  8. The Broad- the texture is great. When evaluating gluten-free bread photos, I look for air holes in the dough. You can also check for sinking in the middle, as this can be a problem. (None here) This is a good and reliable recipe. ;)
    -Sea

  9. This bread looks great. I’m glad you shared it as part of Gluten-Free Wednesdays. I’ll be highlighting it this week. I think flax seeds are a great addition to bread whether it is egg free or not.

  10. Thanks for the great recipe! I loved this bread! It was very easy to make with my handheld mixer and tasted great with rice milk!
    http://windycitycooking.blogspot.com/2011/05/sorghum-bread.html

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