Bread Machine Gluten-Free Vegan Sorghum Rice Bread - 1.5 lb.
Soft, sliceable, and perfect for toasting. A weekend staple in our home!
Equipment
- 1 Bread machine with gluten-free setting
Ingredients
Liquids
- 1 1/4 cup water room temperature (300 ml or 300 grams)
- 2 1/2 tbsp olive oil
- 2 tbsp maple syrup room temperature
Dry Ingredients
- 199 grams potato starch 1 3/8 cups
- 116 grams sorghum flour 7/8 cup
- 65 grams brown rice flour 1/2 cup
- 1 tsp salt
- 1 3/4 tsp xanthan gum 5.3 grams
- 1 tsp instant active yeast 3 grams
Instructions
Prep Like a Pro
- Measure the maple syrup and water first, and allow them to come to room temperature. Cold ingredients can mess with the rise.
- For best results, weigh your flours and starch using a digital kitchen scale. Trust me, it makes a huge difference in gluten-free baking!
Secure the Paddle
- Double-check that the paddle is locked in place at the bottom of your bread maker’s pan. You don’t want to forget that step (I speak from experience).
Layer the Ingredients
- First, the liquids: water, maple syrup, and olive oil.
- Next, the dry ingredients: potato starch, sorghum flour, brown rice flour, salt, and xanthan gum.
- Last but not least: sprinkle the yeast right in the center, on top of the flour. Avoid letting it touch the liquid—this helps control the rise time.
Set It and Forget It (Almost)
- Select the gluten-free setting on your bread machine. Be sure to set it to a 1.5 lb loaf. I also like to choose the dark crust option for a little extra texture. Hit start and let your machine do the work: mix, rise, and bake!
Cool and Serve
- When the cycle is complete, let the bread sit in the pan with the lid open for a few minutes. Carefully remove the pan using oven mitts—it's hot! Flip the pan and gently shake the loaf out. Use the metal hook (if provided) to remove the paddle from the bottom. Let the loaf cool completely on a wire rack before slicing or storing.
Notes
Store your cooled loaf in an airtight container at room temperature for up to 3 days.
After day 3, it starts to get a little dense—perfect time to cube it up for homemade croutons or toast!
Want a tighter crumb for sandwiches? Let the loaf cool completely before slicing, and use a serrated knife for clean, even cuts.