- 1 cup (240 ml) sorghum flour, plus about 1/4 cup (60 ml) more for shaping the loaf
- 1/3 cup (80 ml) sweet rice flour
- 1-1/2 tsp (7.5 ml) xanthan gum (Bob’s Red Mill is corn-free)
- 2 Tbsp (10 ml) whole psyllium husks
- 1/8 tsp (.5 ml) pure stevia powder
- 1/4 tsp (1 ml) salt, or more, to your taste
- 2 tsp (10 ml) baking powder
- 1/2 tsp (2.5 ml) baking soda
- 1 cup (240 ml) unsweetened nondairy milk of choice (I used almond)
- 1 Tbsp (15 ml) apple cider vinegar
- 3 Tbsp (45 ml) melted organic coconut oil, plus more for brushing the top of the loaf
- Preheat oven to 375F (190C). Line a cookie sheet with parchment paper.
- In a large bowl, sift together the 1 cup (240 ml) sorghum flour, sweet rice flour, xanthan gum, psyllium, stevia, salt, baking powder and baking soda. Whisk well to distribute the ingredients evenly.
- Add the milk, vinegar and 3 Tbsp (45 ml) coconut oil and stir just to mix; do not overmix or your loaf will be too dense. Sprinkle a bit of extra sorghum flour over the dough and gently shape it into a ball with your hands (it will be very moist and soft); place the ball on the prepared cookie sheet. Flatten slightly to form a round loaf 9-10″ (23-25 cm), then score the top by cutting an “X” shape about 1/4 inch (.5 cm) deep into the top of the loaf.
- Bake for 20 minutes, then remove from oven and gently brush the top of the loaf with melted coconut oil, if desired (this will allow the crust to brown and firm up more). Rotate the pan and continue to bake the loaf for another 15-25 minutes until lightly browned on the bottom and a tester inserted in the center comes out clean.
- Allow to cool before slicing. (Note: if you prefer warm bread, it’s better to cool the loaf, slice, then re-heat; the loaf is quite fragile when just taken out of the oven). Makes one loaf. May be frozen.