Loaf bread for lack of a better name. Because this recipe began as an Irish soda bread for St. Patrick’s Day. But there’s hardly any baking soda involved. And is it kosher to bake soda bread in a loaf pan? Not sure, but I do know that this recipe was inspired by a reader who was searching for a good Irish bread. Lucky for us both. Because this is my favorite bread recipe for making loaves, buns, rolls, and pizza. See notes after recipe for details.
It always helps to be familiar with the thing you’re trying to recreate. I’ll admit from the start that I never had traditional (wheat based) soda bread before being diagnosed with celiac disease. But, like anyone else, I can poke around google and peruse old baking books. Many recipes for this bread exist. Like I’ve said before, there is no reason to reinvent the wheel. Unless of course, that wheel left you a feeling a little flat.
Converting a traditional soda bread to gluten free was a turning point in the decision to use yeast in this recipe. Not only for the leavening, but to enhance the flavor and texture.
Baking great gluten free bread does NOT have to be complicated. It just doesn’t. Do plan ahead, though. You’ll get the best result by mixing dough the day before you plan on baking and refrigerating it overnight. I see your wheels turning. This is the easiest way to enhance the texture and flavor of any gluten free bread. When it’s time to bake, stir a small amount of leavening into the dough. Your bread will rise to any occasion.
It would be a really good idea to read through the recipe and notes before heading into the kitchen. Otherwise you might do something silly, like preheat the oven or who knows what.
Please see notes after recipe for details on flours used, psyllium husk, binder equivalents, substitutions, and more. I love this dough recipe for buns, pizza, oh yeah, and loaf bread, too. It's easy to mix by hand, so no stand mixer is necessary. Make sure your psyllium has no gluten-containing ingredients added.
- 3 1/4 cups sorghum flour blend (about 1 lb.)
- 2 or 3 tablespoons sugar
- 2 tablespoons psyllium husk powder
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/3 cups water, room temp
- 1/3 cup olive oil
- 2 eggs (or 1/3 cup aquafaba)
- 1/4 teaspoon instant yeast
- Pinch of baking soda
In a medium bowl, combine: sorghum flour blend, sugar, psyllium powder, yeast, salt, and baking powder. Blend thoroughly.
In a large cup, combine water, olive oil, and eggs. Stir liquid ingredients into dry ingredients and blend thoroughly. Cover dough and refrigerate overnight.
The next day, remove dough from fridge and let sit at room temp for 20-30 minutes. Dissolve 1/4 teaspoon instant yeast and a pinch of baking soda into a tablespoon of water and stir into dough.
Grease a 9" x 5" pan well, even non-stick. Or use parchment paper to line a bread or baguette pan.
Preheat oven to 350°. Scoop dough into a bread pan and smooth top of dough gently with a dampened spatula. Brush top with egg wash, if you like.
A few minutes (10-15) in a warm room is all the bread needs before baking. Bake sandwich loaf for 60-65 minutes. That hollow thump sound on top of bread is a pretty good indicator that bread is done. Two baguettes typically bake for 28-30 minutes. In a round cake pan, bake time will be close to one hour. When in doubt, bake it longer.
Let bread cool slightly (about 10 minutes) before removing from pan onto a cooling rack. It's best to let bread cool completely before slicing.
Store extra bread slices frozen to defrost as needed.
Make a sorghum flour blend by combining: 2 parts sorghum flour, 2 parts tapioca flour, 1 part potato starch, and 1 part almond meal. Mix flours well in a large container. Use this blend to replace wheat flour in recipes. Brown or white rice flour can be subbed for the sorghum flour. Read about gluten free flour blends here. Find more gluten free bread recipes on my favorites page.
“What if I don’t want to mix a bunch of flours for a blend?” I understand. It can be a pain to locate and purchase so many ingredients. One option that works well: use Pamela’s Artisan Flour Blend in place of the sorghum blend and leave out the psyllium husk. I used Pamela’s for this batch of baguettes. The bread has a good texture, but it’s different from what you’d get with my bread blend.
Psyllium / Guar / Xanthan – For the bread pictured here, I used this psyllium husk powder (read the label to make sure it has no gluten-containing ingredients added). The amount of binder needed in a recipe is dependent on so many things – which flours are used, what kind of fat, how the recipe is formulated, etc. For this particular recipe, 2 tablespoons of psyllium is roughly equivalent to 3.5 teaspoons of guar gum or 3 scant teaspoons of xanthan gum. The end result is slightly different with each binder. One isn’t necessarily better than another. Use whatever fits your budget, preference, and dietary needs.
I haven’t yet tested tapioca gel as an egg replacer in this recipe, but have used 1/3 cup aquafaba (bean juice) in bread with excellent results. Find directions for making tapioca gel on this brownie recipe.
Refrigerate dough up to three days if you like. Don’t forget to stir in that extra bit of leavening before you bake.
Adapt dough for buns, rolls, pizza –
For burger buns, use a #10 disher to portion dough into greased 4” mini cake pans and spread out to sides. Or, drop dough into a bowl with extra flour to aid in shaping into balls. Place dough balls on a parchment lined cookie sheet and bake for 20-22 minutes. This recipe makes about 12 hamburger buns.
For dinner rolls, use a #16 disher to drop dough into greased muffin pans. Brush top with melted butter if you like. Bake 18 rolls for about 24 minutes.
For individual pizza crusts, use a #10 disher to drop dough into a bowl of cornmeal. For a chewier crust, add a few tablespoons of tapioca starch to dough before shaping. Line pan with parchment paper. Gently coat dough balls and shape as you like, sprinkling additional cornmeal as needed. Bake for about 12 minutes in a 350 oven. Remove crusts from oven, top with sauce, etc. and return to oven. Heat until toppings are bubbly, about 8-10 minutes. This recipe makes 8-9 individual sized crusts. Par baked crusts can be frozen to use as needed.