Sorghum-Buckwheat Bread

The original recipe was originally developed by Bette for Twin Valley Mills, LLC.Modifications were subsequently applied to Bette Hagman's recipe.

This is a slightly darker bread - due largely to the color of buckwheat flour - with a mild, earthy flavor from the combination of the mild Navy bean flour and the robust buckwheat. The Expandex was used sparingly because recent experimentation indicated that it retards loft from the yeast. Yet, Expandex does have a purpose, and that is to reduce the crumbliness of gluten-free bread. This bread uses a combination of Expandex with the traditional Xanthan and Guar gums to produce a product with good texture and springiness. You can make sandwiches (albeit mini-sandwiches with this bread form factor), and you can slice the bread quite thinly - <1/4" - without it turning to bread crumbs. The bread also toasts nicely.

The sorghum flour, in the quantity indicated by the recipe, is a bit heavy. So I took extra precaution to kick the leavening up a notch as Emeril Lagasse might say. I used a bit more yeast and activated it with a bit of sugar and warmth. Apparently, that was a concern that Bette Hagman, too, because she added baking powder to the recipe. Baking powder and yeast are not unheard of. This combination is found in some of the celiac-friendly breads of Barcelona.


Hagman Original


Sorghum flour

1 Cup

3T Navy bean flour

3 T Buckwheat flour

remainder Sorghum

Tapioca flour

2/3 Cup

2 T Expandex. Fill remainder of the 2/3 Cup with conventional tapioca flour


2/3 Cup

2/3 Cup

Xanthan gum

1-1/2 teaspoons

1 teaspoon Xanthan

1 teaspoon Guar

Dry milk powder

1/3 Cup



1/2 teaspoon

1/2 teaspoon

Unflavored gelatin

1 teaspoon


Baking powder

1 teaspoon

1 teaspoon

White sugar

3 Tablespoons

3 Tablespoons + 1 teaspoon (see water below)

Dry yeast granules

2-1/4 teaspoons (1 pk)

1 T quick rise SAF



1 whole egg

1 egg white

1 egg yolk less 1 t reserved for egg wash (see below)


1/2 teaspoon

1/2 teaspoon

Vegetable oil

3 Tablespoons

3 Tablespoons


1 Cup lukewarm +/-

125 milliliters 110 F to which 1 t sugar is added

Egg wash   1 teaspoon egg yolk mixed with 1 teaspoon water

Grease two 5-3/4 X 3 X 2-1/2 loaf pans or one 8 1/2" by 4 1/2" loaf pan and dust with rice flour. This recipe was developed for the two mini bread pans.

Place the water, dry yeast granules and 1 teaspoon sugar in a 2 cup measuring cup. Cover with plastic wrap and place in oven under the light, which is illuminated. The yeast will be ready when the measuring is completely foamy.

Combine the remaining dry ingredients in a medium bowl.

In the mixing bowl of a heavy duty mixer, whisk the eggs, vinegar and oil. When the yeast is foamy, add the yeast-water mixture.

Turn mixer to low and add the flour mix a little at a time. The mix should be the consistency of extremely thick cake batter. Mix until everything is mixed, but do not over mix.

Using a rubber spatula, transfer the batter into the prepared pan or pans. Spray the tops with a light mist of olive oil to prevent sticking, and then cover with plastic wrap to rise. If you have a convection oven, setup your oven for proofing. If not, place the bread in the oven with the light turned on.

When the dough reaches the top of the pan or pans, or even up to 1/2 above, remove the batter from the oven and preheat it to 400° F (convection or regular which will be 375 ° F). Using a pastry brush, gently coat the top or tops of the bread with the egg wash.

Bake for 15 to 20 minutes for mini-bread pans. Large pan will take longer. Check the bread with a stainless steel cake tester. The bread is done when the cake tester comes out just about clean. Turn the bread out of the pan or pans onto a rack to cool.

Allow the bread to thoroughly cool before slicing.