After making buns with white sorghum flour, I couldn’t resist trying a similar recipe with black sorghum. I’m on a roll. Argh, puns.
The cool kids at Nu Life Market sent me samples of three different kinds of sorghum flour – white, burgundy, and black. Who knew, right? Black sorghum looks just like cocoa powder. It was practically begging to be baked into a chocolate cookie. Naturally, I gave in. But I knew that one day, the beautiful black sorghum would wind up getting baked in a bread.
Black sorghum, just the dry flour, tastes vaguely like white sorghum. Here’s how taste testers (without any food restrictions) described black sorghum flour:
- “Like bread crumbs”
- “Reminds me of crackers”
- “You should make bread with it”
Okay then. If you’re curious for more info, head to the market and read all about it.
Buns aren’t just for veggie burgers. A good bun can make a sandwich enticing, even to a cookievore. And leftover buns spread with cream cheese = outstanding breakfast. Double the recipe if you want extras to store in the freezer.
You do have to plan ahead for this dough. Why? An overnight stay in the fridge enhances the texture and flavor of the bread. Yeast needs time to do its thing. Don’t we all?
Take a peek at the instructions before you begin. If you’re without baking powder for the green step tomorrow, dissolve a pinch of instant yeast in water instead.
Gluten Free Black Sorghum Buns
Combine dry ingredients:
1 cup black sorghum flour
½ cup tapioca flour
1 teaspoon xanthan gum
¾ teaspoon instant yeast
½ teaspoon salt
Add wet ingredients and blend thoroughly:
1 cup water, room temperature
2 tablespoons coconut oil, melted
1 tablespoon honey
Tomorrow, stir into dough:
1/2 teaspoon baking powder dissolved in 1 tablespoon water
After mixing thoroughly, cover dough and let sit at room temperature for one hour. Then store in the fridge overnight (about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using. Now is when you’ll stir in 1/2 teaspoon baking powder dissolved in water. Scoop dough into a greased muffin top pan.
Use a dampened spatula to spread and smooth dough. Brush top of dough with melted coconut oil or butter. Sprinkle with sesame seeds, caraway seeds, sea salt, or whatever makes you happy. Place bread in oven. It’s time to turn the oven on now. When oven temp reaches 350 degrees, set your timer and bake bread for about 22 minutes. Let bread cool completely before slicing. Yield: 6 buns
~ Notes ~
- Total weight of the sorghum and tapioca flour is 8 ounces.
- Combining many flours usually gives the best result for bread. This bun is the gluten free equivalent of a sandwich thin. For a heartier bread, try this recipe.
- A small amount of leavening stirred into dough just before baking can offset reduced oven spring in a cold fermentation (overnight stay in the fridge). After reading this post on English Muffins, I decided to play with baking powder instead of yeast for the day 2 step.
- Melted butter can be used in place of coconut oil. But coconut oil (along with the honey and fridge time) will enhance the shelf life of your bread.
- Grease your muffin pan, even if it’s nonstick.