Gluten-Free Sorghum Flour Bread

Gluten-Free Sorghum Flour Bread recipe videos

Gluten-Free Sorghum Flour Bread is a hearty, earthy loaf made primarily from sorghum flour, a whole grain native to Africa and widely used in gluten-free baking. It typically includes binders like xanthan gum or psyllium husk, along with eggs or flax eggs, and liquids such as water or plant-based milk to achieve a satisfying texture.

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🍽️ Nutrition at a glance

This bread is a good source of complex carbohydrates and dietary fiber, with a moderate amount of protein and minimal fat. A single slice (about 60g) generally provides around 150-180 calories, along with essential minerals like iron, magnesium, and phosphorus.

Nutrition breakdown

Calories	110 kcal
Protein	2.5 g
Carbs	22 g
Fat	1.5 g
Fiber	2 g
Sugar	1 g
Sodium	200 mg
Iron	1.8 mg
Magnesium	45 mg
Phosphorus	70 mg
Potassium	60 mg
Niacin (B3)	1.5 mg
Thiamine (B1)	0.2 mg
Folate	30 mcg
Copper	0.15 mg

Per 1 slice (40 g) · estimated, varies by recipe

💡 What's interesting

Sorghum is one of the world's oldest cultivated grains, prized for its drought resistance and natural gluten-free properties, making it a nutritional cornerstone in many arid regions. Its flour adds a distinctive, slightly sweet and nutty flavor to bread, offering a wholesome alternative for those with celiac disease or gluten sensitivities.