Delicious Vegan Sorghum Flour Bread - Gluten-free And Xanthan Gum Free!

Looking for a gluten-free bread recipe that’s vegan, nourishing, and made without xanthan gum? In this video, I show you how to make an easy homemade sorghum flour bread that’s soft, sliceable, and perfect for toasting or sandwiches. No gums, no eggs, no starch blends—just real, wholesome ingredients!
Vegan Sorghum Flour Bread – Gluten-Free, No Eggs, No Xanthan Gum!
This is another amazing recipe for homemade gluten-free bread using sorghum flour—and this time it’s baked in a loaf tin for that tall, bakery-style look! In this easy tutorial, I’ll show you how to make a delicious, soft, sliceable bread that’s completely egg-free, dairy-free, and xanthan gum-free. To keep the texture just right, I’ve blended sorghum flour with a little buckwheat flour and rice flour (or swap in potato starch or tapioca if you prefer). It’s a versatile gluten-free blend that delivers a great rise and soft crumb.
Why you’ll love this gluten-free bread recipe: – 100% gluten-free and vegan
– No xanthan gum or eggs
– Simple ingredients
– High-rising, sliceable loaf
– Ideal for sandwiches, toast, or snacking

#glutenfree #glutenfreebreadrecipe #glutenfreebaking #sorghum #breadwithsorghum
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Takes = 20 minutes prep.
Rest time = 60 minutes + 30 minutes
Bakes = 50-60 minutes
Makes = 10 -12 slices
Tin = small loaf tin
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Recipe: https://suemareep.com/gluten-free-bre...

Chapters
0:00 intro
00:20 magic ingredient psyllium husks mix into 800g warm water with chopsticks!!
01:06 whisk flourssalt and yeast together
02:20 pour gel mixture into fhe lour blend
02:37 pour in maple syrup and olive oil
03:29 stop and scrape as you go
03:45 transfer the dough into a greased bowl then cover and rest for 45-60 minutes until risen
04:43 prepare your loaf tin
05:00 What is your loaf tin size? 9 inch x
23cm
05:30 remove the risen dough then place it into your prepared loaf tin and smooth the top, brush with a little oil and smooth the top into all corners
06:40 preheat the oven to 225˚C fan or 430˚F fan
bake for 20 minutes then reduce and bake for 30 minutes at 200/190˚C fan 390˚F fan
07:56 remove the baked bread from the tin after 15 minutes then cool it completely for at least 3 hours or overnight is even better
08:40 slicing the bread and having a look
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Ingredients
Sorghum flour – 400g, 14 0z
Light buckwheat flour – 120g, 4.2 oz
White rice flour, tapioca, potato flour (starch), cassava – 80g, 2.8 oz
Dry yeast – 7g, 0.25 oz
Salt – 10g, 0.35 oz
Psyllium powder (sorry not husks) – 25g, 0.88z, about 3 level tablespoon
Warm water – 800g, 1 lb 12 oz
Oil, olive or another neutral oil –40g, 1.4 oz
Maple syrup or similar – 30g, 1.1 oz
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Recipe – https://suemareep.com/delicious-vegan...

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