Gluten-free sorghum bread

    50 min

    A great gluten-free recipe for a daily staple that has other benefits too. Sorghum is an important grain because it gives an alternative to wheat for those who need a gluten-free diet, it is usually eaten as a whole-grain which keeps the hull and its’ nutrients intact. Sorghum contains selenium and niacin which are thought to help in the prevention of cancer. Flax seeds are especially good for digestion while cider vinegar is proven to improve insulin sensitivity and to reduce blood sugar levels for those with Type 2 diabetes.


    5 people made this

    Makes: 1 loaf

    • 150g (5 1/4 oz) sorghum flour
    • 240g (8 1/2 oz) potato flour
    • 60g (2 oz) tapioca flour
    • 2 tablespoons flaxseed meal
    • 1 1/2 teaspoons salt
    • 2 teaspoons coconut sugar
    • 15g dried active yeast
    • 3 egg whites
    • 1 tablespoon olive oil
    • 250ml (8 1/2 fl oz) warm water
    • 1 teaspoon cider vinegar

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Mix together sorghum flour, potato flour, tapioca flour, flaxseed meal, salt, sugar and yeast in a bowl.
    2. Stir in the egg whites and olive oil. Stir in the water and cider vinegar.
    3. Pour the mixture into a non-stick loaf tin.
    4. Place in the cold oven and set the oven to 180 C / Gas 4. Once the oven has reached its temperature, bake for 35 minutes.

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