Sorghum-based bread
Sorghum-based bread is a gluten-free alternative made primarily from sorghum flour, a grain native to Africa that has been cultivated for thousands of years. It typically combines sorghum flour with binders like xanthan gum or psyllium husk, along with water, yeast or baking powder, and sometimes other gluten-free flours for texture. This bread is a staple in many arid regions of Africa and is gaining popularity worldwide among those with celiac disease or gluten sensitivities.
🍽️ Nutrition at a glance
Sorghum bread is a good source of complex carbohydrates and dietary fiber, providing sustained energy and supporting digestive health. It contains key nutrients like iron, magnesium, phosphorus, and antioxidants, with a typical slice offering around 100-150 calories depending on the recipe and slice size.
Nutrition breakdown
| Calories | 110 kcal |
| Protein | 3.5 g |
| Carbs | 22 g |
| Fat | 1.5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 200 mg |
| Iron | 2.5 mg |
| Magnesium | 60 mg |
| Phosphorus | 100 mg |
| Potassium | 120 mg |
| Niacin (B3) | 2.0 mg |
| Thiamin (B1) | 0.2 mg |
| Copper | 0.2 mg |
| Manganese | 0.6 mg |
Per 1 slice (40 g) · estimated, varies by recipe
💡 What's interesting
Sorghum is one of the world's most drought-resistant grains, making this bread a sustainable choice in water-scarce regions. Nutritionally, it's unique for being naturally high in antioxidants and having a low glycemic index, which helps regulate blood sugar levels better than many other grain-based breads.
