Whole Grain Sorghum Bread
Whole Grain Sorghum Bread is a hearty, rustic loaf made primarily from sorghum flour, a gluten-free ancient grain. Typically combined with other whole grains, seeds, and a leavening agent, it has a dense, slightly sweet and nutty flavor. While sorghum is a staple crop in Africa, this specific bread style is a modern, health-conscious adaptation popular in global whole-food and gluten-free baking circles.
🍽️ Nutrition at a glance
This bread is a good source of complex carbohydrates and dietary fiber, providing sustained energy. It is naturally low in fat and offers key nutrients like iron, magnesium, and antioxidants from the whole grain sorghum.
Nutrition breakdown
| Calories | 140 kcal |
| Protein | 4.5 g |
| Carbs | 27 g |
| Fat | 2 g |
| Fiber | 3 g |
| Sugar | 2 g |
| Sodium | 230 mg |
| Iron | 2 mg |
| Magnesium | 45 mg |
| Phosphorus | 100 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 2.5 mg |
| Vitamin B6 | 0.15 mg |
| Folate | 40 mcg |
| Zinc | 0.8 mg |
Per 1 slice (approx. 50 g) · estimated, varies by recipe
💡 What's interesting
Sorghum is one of the world's most important ancient grains, prized for its drought tolerance and resilience. Nutritionally, its whole grain form is rich in phenolic compounds, which are powerful antioxidants not as commonly found in other cereal grains.
