Table of Contents:
How to Make *simple* Sorghum Sourdough Bread (gluten free and dairy free)
Video taken from the channel: The Quarter Acre Homestead
Gluten free bread | Perfect | Soft & delicious
Video taken from the channel: D’Nutty Grains
Simple Sorghum Sourdough Part 2 (Gluten-Free Vegan Bread)
Video taken from the channel: Fresh is Real
High Protein & Gluten-Free! // How to Cook SORGHUM in the Instant Pot
Video taken from the channel: Let’s Eat Plants
Gluten Replacement? Finally, Gluten Free That Doesn’t Suck. WTF Ep. 125
Video taken from the channel: Kitchen Alchemy from Modernist Pantry
Top 10 Gluten-Free Alternatives
Video taken from the channel: MsMojo
Recipe for Gluten-Free Flour Blend
Video taken from the channel: Gluten-Free & More Magazine
Authentic Foods.This all gluten-free company sells superfine white sorghum flour in 1.25-lb. packages and 25-pound bulk bags. According to a company spokesperson, the company processes all of its products in a dedicated facility and tests the sorghum and other products regularly to ensure they contain less than about 4 parts per million of gluten, far below the current legal gluten-free.This gluten-free flour’s made from brown rice, tapioca, and sorghum. Sadly, the mixture doesn’t quite hit the mark. You can’t even handle the cardboard-y slices without them crumbling.
Brands that ended up at the bottom of the rankings tend to include ingredients with more personality, such as sorghum or bean flours, which were detectable in the baked goods. Based on these tastings, we divided these.Cereal is a breakfast staple, but if you’re gluten-free, it can be challenging to find a diet-friendly option. Here, a list of the 10 best gluten-free cereals to add to your pantry.
Even though sorghum is a gluten-free grain, purchase sorghum that is explicitly labeled gluten-free because of its high risk for cross-contact with gluten-containing grains. As with other items, avoid buying sorghum.This protein-rich snack will help curb your hunger.
To make it, wrap a thin slice of gluten-free turkey breast around a cheese stick (4, 6).Notably, intolerance to lactose — the natural sugar in.Afterglow Cosmetics. Afterglow Cosmetics products are made in a gluten-free facility and are certified gluten-free by the Gluten-Free Certification Organization (GFCO), which requires products to meet.On the gluten free makeup list below, I also noted which companies test for gluten. Okay with that being said, let’s jump straight into the gluten free cosmetics and makeup listing.
Gluten Free Makeup List. Here are all the makeup and cosmetic brands that offer gluten free products, or better, are 100% gluten free.Delicious gluten-free bread used to be hard to come by, but these 10 best gluten-free breads deliver on both taste and texture, according to nutritionists. so opt for a different brand if you.It is possible to purchase already-mixed all-purpose gluten-free baking flours.
Or you can mix your own — following are three substitution possibilities which include sorghum flour. Because sorghum does not.Bag) Grain-Free, Gluten-Free Baking Flour Made From 100 % Yuca Root Certified Paleo & Non-GMO Verified All-Purpose Wheat Flour Substitute 4.6 out of 5 stars 796 $14.99 $ 14. 99 ($0.47/Ounce).
At Bob’s Red Mill, we know that you can’t rush quality. That’s why we manufacture our products using time-honored techniques, like grinding whole grains at cool temperatures with a.Sorghum, xanthan and amaranth, oh my!
Without a doubt there is a surge of gluten-free baked goods that are now available. It’s no longer such a headache to grab a frozen pizza or a birthday cake. But making.Sorghum is an extremely versatile grain that you can serve like rice or quinoa or other whole grains.You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Whole grain sorghum.
First, warm up some milk and soak the oatmeal for at least 20 minutes. As it soaks, beat together coconut oil, vanilla, some brown sugar and honey. Whisk together a cup of gluten free flour (sorghu.
List of related literature:
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| from Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques | |
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| from Food: What the Heck Should I Eat? | |
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| from Gluten-Free Cereal Products and Beverages | |
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| from Undoctored: Why Health Care Has Failed You and How You Can Become Smarter Than Your Doctor | |
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| from Lifetime Physical Fitness and Wellness | |
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| from Cracking the Metabolic Code: The Nine Keys to Peak Health | |
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| from The Technology of Wafers and Waffles I: Operational Aspects | |
| |
| from Brain Wash: Detox Your Mind for Clearer Thinking, Deeper Relationships, and Lasting Happiness | |
| |
| from Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes | |
| |
| from Vegan Under Pressure |
106 comments
The best blend is 40% grains and 60% starches.Works perfect every time.
I’m so happy to find your channel. I was vegan for some time over a year ago. I felt worlds better (I suffer from multiple illnesses). Recently, I knew I had to go back to that because my health has declined considerably. I have however been introduced and given information on a gluten free diet and am so confused now as there is quite a few differences. Some things I can now eat, while others are totally off limits. I’m sure I’ll adjust. I didn’t think I could go vegan either, but following online recipes and adding to my spice stockpile made it easy and fun. I just know I have to do something now for my health.
It would be nice to have a bread recipe along with the base flour ingreds.:-) Any real bread recipes on the site you have to subscribe to at a high cost for a magazine. Bummer.
..also, check out their substitutions page…its great and its free…and below them are more flour mixes for different types of recipes.
Soya is a bean and is ground to produce a flour. It would not be in any of these other flours or starches. I am Soya sensitive and just stay away from all Soya products including Tofu. The only silly question is the one not asked. 😉
I hate when they don’t give you a complete recipe (it makes me not want to buy their book or magazine); it looks to me like they added about 1 TBL. of gum.
1 cup sorghum flour
1 cup brown rice flour
1 cup tapioca starch (or corn starch, or potato starch, or arrowroot starch )
-weigh for more accuracybasically equal ratio of flours
for High protein blend: add 1 cup chickpea flour, or amaranth flour, or quinoa flour?? amount of Agum or guar gum, or xanthum gum
My little brother and I were once on a gluten free diet for a year; I didn’t like it very much
I am almost on the last step. I just need to know the temperature of the oven. Either I missed it in the video or it doesn’t exist. Website freshisreal.com isn’t showing up. Omg
I’m gonna go gluten free but was like; what do I eat?.. Grits! Of course! I love grits and will try boiled corn meal. Have to find non GMO though. Some qiunoa once in a while, sweet potato once in a while,…I’m all set.
i discovered something amazing, i tried pure gluten foods like some vegan meats, and felt really good, then when eating wheat flour, i have searing joint pain, it may actually be wheat to blame rather than gluten, but going raw vegan has done absolute wonders and you really dont miss eating 3 cooked meals a day.
Hi Harleen…I made the bread with ur recipe it was very soft n good texture ����
I was wondering whyI’m so fat(50 pounds over e
weight) so we went to a doctor and found out I’m allergic to dairy and gluten
I can’t tolerate wheat, gluten, dairy & tomato, so, when making free-from lasagne, I get creative. Radish, red pepper & a wedge of watermelon just blitz together & once it’s cooking with the mince you wouldn’t know it wasn’t tinned chopped tomatoes! Coconut milk is great for the sauce (g-free flour, dairy-free margarine-stuff & coconut milk) If I don’t have any g-free lasagne sheets, I’ll use slices of butternut squash & sliced (uncooked) sweet potato… Mmmmm….. Freezes well too!
One of my fondest memories was making my aunt( she has celiac) a noodle free lasagna made with thin sliced zucchini. It was a hit.
Just had to go off gluten due to severe rashes and hyper pigmentation all over my body….can’t believe I hv become intolerant to a food I hv eaten alll my life. Substitutes are ok but nothing can replace the joy of wheat….
my body is tolerant to gluten yet here I am watching these videos as if I’m gonna make them but no
can you please list ingridients not very clear what did you say
Apparently I can’t have most of these foods because of my thyroid…..
you cant eat any kind of “Ice Cream”not almond not cashew not riceit is the chemicals in this,, the preservative that will make you swell.
Hi. Here is a bread I just made that is Grain Free. Looks like yours and it tastes really good. If you wish to try and make a video for it perhaps you may have a better Idea to add something or replace. https://youtu.be/hq7BMCzcJ08
I’m gluten intolerant & I didn’t care for your missed the mark on a lot of ways to cook or bake gluten free…& then gluten contained food was mentioned & it wasn’t pleasant to see it in the video MsMojo. It reminds me of what I’m missing out on & struggling with daily not eating gluten. I feel more discouraged watching it. ��
That was gross black bean brownies! It’s got a laxative effect by the way.
Also do you discard your starter when you are feeding? And if so what do you do with the waste?
Wow so simple to make and tastes delicious. Thanks for sharing!
I AM A GLUTEN FREE GUT! For breakfast I will have a Cinnamon Apple Rice Cake with Almond Butter or any other spread you like (fig spread) is yummy too. And also green tea with spearmint and a couple of figs. LunchI take the store brought bread and fry it on the stove in your (own) pan don’t share your pan! In the pan put olive oil, smige of garlic salt and basil (either fresh or dried) and i put stuff on like guacamole spread,tuna,pizza style,eggs ETC. Its endless. With a fruit bowl, fresh pea snaps.
For dinner I make a meatloaf, use your own crackers or bread for the solitude for the mixture, tossed salad, and Rice with vegetables, toast or fry your bread againit will either give you a roll for meatloaf or with garlic salt,it will give you a garlic bread with you meal. And buy a gluten-free cake mix or brownies for DESSERT!!!
I make up my rice for the week, I boil it in either chicken or vegetable broth ( which you can make yourself) I also put in carrots, onions, celery when boiling the rice. other options are beans, black, butter, broccoli, cauliflower, snow peas and ETC. I always have Green tea, and then you have your sweets to
eat! WHENEVER. Also fir the in between meals, have Crackers, pepperoni, cheese or a fruit snake make with Almond Milk. Make your own snack mix, with rice chex, raisins, nuts, m&m’s, and ETC. There is ENDLESS OPTIONS! I have Celic for 15 Years. It’s all about sitting down THINKTHINK about what you can use, to change the recipe. It’s easy! Go on line, read the books and again think of things YOU like that will change it to Gluten Free. I hope this helps someone, it used to drive me CRAZY TOO.
But Now it’s fun and my family STEALS my
FOOD!
I am so excited to try this today! Thank you for takin the time to post this video. What was the temp for the oven? Thank you!!
My go to Gluten Free meal is stir fry with white rice. I make them homemade or if I don’t have the time or the money I usually buy the frozen veggies (which are GF) and mix whatever I have. Since I am also allergic to red meat, I have to find other options to add so I usually do veggie stir fry or a chicken stir fry. However, I am still having a tough time making a homemade gluten free lasagna. But Stir Fry is my go to GF meal.
You do realise you can just buy gluten free pasta. It’s expensive but good
“Doesnt mean you can give up on your favorite dishes” BULLSHIT when you cant find pizza rolls and roman noodles in stores that dont have flour because i have celiac and i miss them ��
I truly hope these idiotic morons (like Steph S) would stop spewing their gluten-free hate messages here!!
Well, guess it just shows what gluten does to your brain, ehh? 😉 😉
As to grits, carbohydrates are just as bad as gluten (for human body), and fat is actually great and necessary, so to tell it “balances higher carbohydrates out with lower fat content” is really incorrect thinking…
Thank u so much Harleen….the bread looks great….i was thrilled. Made it specially for my mom who has arthritis. Will taste it tom and let u know
For breakfast I either have cream of rice or buckwheat topped with fruit.
Several of these recipes looked yummy where can I find the recipes?
this review stands out!! of ALL msmojo’s reviews. i wish your channel had more videos this awesome and professional.
Tapioca and corn starch..along with cousin cous and semolina are not gluten free
Thanks for the video. I subscribed. Diagnosed with Spastic Colon Disease at 20, I’v suffered enough. When I got a lot of the skin eruptions, I looked it up and decided to try to go without gluten. Voila. I’m 78 now and have suffered enough. Thanks for showing us some substitutes. Thumbs up.
Is it 0.75 to 1% of weight of all ingredients (as it says on the package), or “*dry* ingredients (as in this video)? Weight of dry ingredients makes more sense to me..?
This video has give me options of food i can try to cook for my mom who has the celiac desease, hope it does taste good
I have to ask. How is being gluten intolerant gender exclusive?
anyone elts know that gluten is just a complex form of sugar? or am i the 1% that reads the pro and cons before trying a new diet?
Hello, thank you very much for your informative videos, you have a real passion to bake and help too ������,
My question for you is: in my case l am new to gluten free baking, l was really good in the regular baking with white flour but now it is really difficult, l can use oat, barley, buckwheat and chia seeds till now, l was trying to find a recipe that l can use these ingredients yo make any kind of bread especially flat bread, l tried different variations but it ends up craked and dry bread, can you help?
Thank you again
First time baked GF bread using this recipe and got very soft bread. I used wheafree maida like binder. Thanks Harleen for sharing.
I cant eat gluten free oats because it has smiler starcth to wheat and as im senstive ceolica no chance. I found millet flakes good way to replace oats.
Guys I have bought many products from you. I’m trying to use the Perfect gluten replacement but it is not working. It seems that only works when you use your flour mix only? Can you let me know how to make it work If I make my own flour mix? It should work by itself to be honest If not it is not a good deal…
Hi Chantel,
Thank you for your effort on developing these videos! They are very inspiring, and you are blessed with a lot of good karma by teaching and guiding people to make healthy food choices and wonderful healthy baking experiences! ( It’s easy for us to watch, but I believe this is a lot of planning & effort involving making these videos). I really appreciate your effort!
My GF starter according to your instructions turned out very well, except one mistake I did; I thought you said once you mix the two ingredients, you leave it on the counter for 7 days, so I didn’t feed it for 7 days, and of course, my hungry starer stayed flat for 7 days lol;) I thought I’d have to trow it out but after I started feeding it, now it has doubled in 3 days!
Now I’m ready to bake. For baking, can I use my Xtrema ceramic pot, instead of a duch oven? My ceramic pot is very heavy, has its lid, but almost twice bigger than your duch ovens. Would the bread lose its shape if the pot is big?
Thank you!
Dona
This has really opened my eyes to the variety of meals I can have especially when it comes to the bread and pasta! Thanks Mojo! ������
Looking for keto friendly bread ingredients.. what do you have? thank you
I was looking for information, not a sales pitch for your mixes. Let me know what the ingredients are and I’ll experiment with them to develop my own mixes for different uses.
Have you watched Part 1? Here’s the link: https://www.youtube.com/watch?v=EZpiOIL3EGg&t=20s Once you watch Part 1 and then Part 2 hopefully the instructions will make more sense for you to give this 2-day (mostly hands-off) recipe a try. Don’t forget to visit the recipe post for additional information and to view some process photos. Recipe: https://www.freshisreal.com/simple-sorghum-sourdough
What can I use instead of sunflower and pumpkin seed flours? Could I use hemp flour and maybe oat or more sorghum or buckwheat?
Thank you everyone for ur lovely comments..means a lot.. ����
I love this video. I was planing to try a millet flour recipe. Would you be able to recommend proportions? How much mullet flour and how much whole wheat?
I am allergic to gums so please let me know an alternative. Thank you.
I am on reduced gluten diet and cant tolerate pure wheat sourdough bread which I made believing sourdough is easy to digest, so may be I will. Having said that can we make this sourdough bread with wheat starter? Also, can I mix other flours, like buckwheat, ragi, etc to make it more nutritions?
Wow…. those GF sourdough breads look beyond amazing, can’t wait to try it myself. It’s a pity though I cannot find sorghum in my country, will have to try some other flour. Thanks so much for this amazing recipe.
There are so many brands of ice cream that carry gluten free varieties without even trying. Literally went to get ice cream at the store LAST NIGHT, and was overwhelmed with my options! Talenti has like a BUNCH of flavors, both ice cream and sorbet, that label themselves as gluten free on any flavors that are (which are almost ALL of them, unless they contain like a ‘crunch’ aspect to them, which is usually an indicator to a celiac that we can’t eat it anyway) really fucking good! tried almond butter and honey last night, labelled completely gf and was a happy clam!
I adore your videos, I made the cinnamon buns, they turned out excellent! �� ��
amazing that you’ve developed an elastic dough without any gluten
Why don’t you add the starter to the dough before you put in the fridge like most sourdough recipes?
What idiot thinks that avocado is a vegetable? Tomatoes I can understand why people think they would be a vegetable but no avocado!
Thanks for the demo,….the sourdough looks great! I can almost smell it. However,….is it possible to provide the nutrition value. I’m particular interested in the carb count. Doing keto
I missed the temperature to bake the bread… I didn’t see it in the instruction.
This is very helpful! I’m vegan and I’ve recently developed a gluten sensitivity so transitioning has been difficult.
I did not understand the 8-10 minutes. Did you say take it out from the oven or leave it in on the oven rack for 8-10 minutes. I tried to replay nut still not understanding it.
“Perfect base for any kind of saucy meat or stew” idk why but i LOST MY SHIT what i heard this
Hello,
I love your channel. I’ve been experimenting with gluten-free breads for years now and this is a great recipe. The crust is amazing! I don’t know if I did something wrong, but the bread itself is gummy. Once you toast it, it’s perfect.
Hi again
If I wanted to make a brown rice flour starter would the method be the same? As I’m using existing starter, would I need to wait for it to reach room temperature before I feed it the new flour?
Thanks
Steph
Hi just made your loaf and am super happy with the way it’s come out. Looks beautiful, can’t wait to taste it. Used a quinoa starter. If I wanted to use some of my starter to make a sorghum starter how would I go about it. Thanks again for the great recipe. It was also easy to follow.
You are right. Overnight is a healthy way of doing it. It will digest properly on your stomach. It is a scientific way advices for those who did microbiome.
I’m on a gluten free diet strictly. I’m lactose intolerant and gluten intolerant and also fructose intolerant
Hi again!! thankss for always answering my messages, I already made my second loaf of bread and was perfect!! I wanted to asked you how you keep them? how long the last? can you freeze them for 1 month like regular sourdough? can i keep them on the counter for a week? It will be great if you make a video about this!
What can I substitute for the xantham gum? I really want to go gluten free.
Thank you so much for sharing all your experiments. Really nice energy around you.
Can you please post a video with step but step instructions for the cauliflower pizza crust and pizza toppings?? I’m more interested in how you form and bake the crust and add toppings of choice and how long to bake thank you
Really enjoy your videos, love the simplicity natural approach in your recipe’s. You have inspired me to start baking my own healthy choice bread. I’m going to start with Sorghum flour. Have you ever used Molasses in your starter dough?
Hello. Wich program should i use for baking? With fan or normal heating (bottom-top baking)? Thank you in advance
I love your style of video, refreshing not to get a 6 minute update on your dog, cat, how you felt when you woke up this morning, like so many other videos! Thank you! Now I’m completely inspired to make this bread. When you transfer the bread to the baking stone, do you dump the bread from the casserole pan right onto the counter? or do you try to lift it out and place it on the stone? Do you leave the parchment paper on the bottom when you do the stone part?
And now you’ve used up all your starter correct? Because you made two loaves. So now you would make a new batch of starter? I know this is an obvious question, but let’s say you always wanted to make two loaves at a time. Basically then you would keep a triple batch so that there is always a cup of starter to start with….that’s a confusing question sorry, but hopefully you get what I mean! Thx
Is there a good substitute that you would recommend for the Buckwheat? I know it is GF, but I cannot eat it.
What if we don’t have a pot like yours, is it essential to the recipe? Thanks for sharing!
Just wondering how you store your bread after it’s baked? I’ll be baking my first loaf tomorrow; here’s hoping it turns out as beautiful as yours!
so it is like $10.00 for 4 ounces how much of that would it take for a loaf of bread?
Have you tried this with cassava flour instead og buckwheat?
Very nice and simple recipe what else can we replace potato starch with
When I made my recipe of gluten free bread I added apple cider vinegar 1 Tbsp “ secret “ ingredient very interesting))) Everything prepare for tomorrow! �������������� I will posting when is done ����
I made this bread and it was amazing
Thank you
I would have loved to add pics but there’s no option
I made a few changes as I didn’t have everything at home
So I swapped white rice flour and used brown rice
I swapped jowar and used ragi
And tapioca starch for corn
it came out super yummy and soft and airy
Thank you ��
I have tried this bread at least few times now. The only problem I face is that it rises only to the extent it has risen pre-baking.
I wish I could share the picture with you.
Can you also suggest a replacement for eggs.
A perfect Gluten Free Bread….!
Tried Several recipes but this one is the perfect recipe,the bread came out very soft and spongy like normal bread tasted superb Lovin it ��
What can I substitute for the xantham gum? I really want to go gluten free.
Oh! Looks soooo good and delicious! Will definitely try out your recipe!
I made bread using ur recipe and it was a hit. Thank u so much.
Hi I am enjoying ur cooking as my son needs to have gluten free food… Can I skip potato starch n corn starch.. as I don’t have it ��
I just baked my first loaf and with a few substitutions and it is very good! Try it!
Replacement for potato starch, corn starch, xantum gum and eggs
Hi looove your bread and your site. I have one question. When you make the starter is it considered that it creates yeast or is it considered fermented probiotics?
Thank you so much for your answer
if you eat glutten free food without being glutten intolerant then you are just plain stupid
Can we use topiaco in place of corn starch and potato starch
I have tried many recepies to bake gf bread but never got success,thanks @Harleen for Sharing this amazing recepie my bread came out amazing
Hi Harleen…what function do we have to use….top and bottom heat?
love it. Thank you. Is it possible to do this bread Grain free? Could you be so kind as to try that and make a video for us?
Hi Harleen…thnku so much for all your recipes.
I have gwar gum…can we use that in bread recipe and in what quantity?
TIA
Good morning! I baked my first sorghum sourdough bread last night��. Cut into it today and the taste and texture is great! However, my loaf didn’t turn out as large as yours. I followed your directions but it didn’t rise as much as yours. I rose mine for 7 hrs. Should I have left it longer. Also, the crust is extremely hard maybe I should cut back on the baking time? And, finally, does this bread dry out like the other gluten free breads that use more starches?
Love your detailed videos����
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Hi. Awesome video. Did you mention oven temperature? Also whats the stone thing?
Hi, here I’m back to your channel because your videos are special to me.
Hi, thank you for sharing the recipe, I really enjoyed it. I have a question. Would I be able to replace the tapioca with cassava or arrowroot? If not, is there any other substitution that you would recommend?