The red sorghum bread is a naturally gluten-free bread, made with red sorghum flour. A rustic bread with a thick and crispy crust, the crumb is soft but not very tall. This gluten-free bread is excellent to enjoy on its own, perfect for bruschetta and crostini for soups and velvets. With this bread you can also make delicious breadcrumbs.
Sorghum is a cereal belonging to the grass family, originating from Africa, that produces an ear containing seeds colored from white to red to brown, from which flour is obtained. Naturally gluten-free, it is mostly used for bread making, but it also adapts well to be mixed with other flours and for the preparation of pastries or sweets that require many liquids, like crepes, pancakes, waffles. Try my apple and walnut cake made with part white sorghum flour.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 0.35 oz psyllium (gluten-free)
- 0.11 oz dry yeast (gluten-free)
- 1.69 cups water (lukewarm)
- 1.35 tbsps extra virgin olive oil
- 1.41 tsp salt
- 0.8 cups gluten-free potato starch
- 1.72 cups sorghum flour (red gluten-free)
- as needed gluten-free rice flour (for dusting)
Tools
- 1 Bowl
- 1 Mixer
- 1 Baking sheet
- 1 Knife
Steps
In a bowl, add the dry yeast and a few tablespoons of lukewarm water. Mix and let rest for 10 minutes.
In the mixer bowl, place the psyllium powder and the remaining water, mixing with a whisk. Let rest for 5 minutes.
Pour in the sifted flours, then the oil and salt. Start the mixer with the K whisk.
Turn out onto a floured work surface. Form into a round loaf.
Transfer the dough into a clean bowl, cover with plastic wrap and let rest at room temperature for 1 hour. Transfer to the refrigerator for 12 hours.Turn the dough out onto a lightly floured work surface. Deflate and gently roll out. Shape into a loaf and transfer to a baking sheet dusted with a little rice flour.
Let rise for 2 hours at 75°F. Make a cut with a razor or a sharp knife. Bake for about 50 minutes in a preheated static oven at 392°F.
Remove from oven and let cool on a wire rack to allow moisture to escape.
ATTENTION: consult the Italian Celiac Association guide and read the ingredients carefully, to ensure they do not contain gluten contamination
Advice
Keeps for 4 days in a closed bag.
Can be sliced and frozen.
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