Gluten-free sorghum bread
Gluten-free sorghum bread is a hearty, dense loaf made from sorghum flour, a gluten-free ancient grain native to Africa. It typically combines sorghum flour with other gluten-free flours like tapioca or potato starch, along with binding agents like xanthan gum and eggs to create a satisfying, chewy texture. This bread is a popular alternative for those with celiac disease or gluten sensitivities, offering a nutritious and flavorful option for sandwiches and toast.
🍽️ Nutrition at a glance
Sorghum bread is a good source of complex carbohydrates and dietary fiber, providing a moderate amount of protein and relatively low fat. A single slice typically offers around 150-200 calories, along with essential minerals like iron, magnesium, and phosphorus, making it a nutrient-dense choice for a gluten-free diet.
Nutrition breakdown
| Calories | 160 kcal |
| Protein | 4 g |
| Carbs | 30 g |
| Fat | 3 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 250 mg |
| Iron | 2 mg |
| Magnesium | 40 mg |
| Phosphorus | 100 mg |
| Potassium | 120 mg |
| Niacin (B3) | 2 mg |
| Thiamin (B1) | 0.2 mg |
| Zinc | 0.8 mg |
| Selenium | 8 mcg |
Per 1 slice (50 g) · estimated, varies by recipe
💡 What's interesting
Sorghum is one of the oldest cultivated grains in the world, with a rich history in African and Asian cuisines, and its use in bread-making highlights its versatility as a gluten-free staple. Nutritionally, sorghum is packed with antioxidants and has a low glycemic index, which can help regulate blood sugar levels, making it a smart choice for those managing diabetes or seeking sustained energy.
