The Best Gluten-Free Sorghum Bread Recipe | Foodal (2024)

FAQs

What does sorghum flour do in gluten free baking? ›

Sorghum flour's texture and density make it comparable to all-purpose wheat flour. One interesting property is that it helps to bind moisture into the dough or batter as well as promoting the formation of CO2 bubbles when making bread.

Yes, sorghum is gluten-free. Sorghum is gluten-free and is a great alternative to gluten-containing grains. It is a nutritionally dense whole grain that gives a higher amount of protein, iron, and numerous other vitamins and minerals than the much-touted quinoa.

Sorghum is naturally gluten free and there are a number of different varieties, though sorghum flour is usually beige or white in color and has a mild-tasting sweet flavor. This flour is often used in gluten free flour blends, though you can sometimes find 100% whole grain sorghum flour in specialty stores.

Use xanthan gum or guar gum: Gluten-free flours lack the elasticity and structure that gluten provides, so adding a binder like xanthan or guar gum can help to hold the ingredients together and give your baked goods a better texture.

Sorghum is rich in phytochemicals that have been reported to have glucose-lowering (7) and cholesterol-lowering properties (8).

The glucose level was significantly lower in sorghum treatments at 45 – 120 min intervals while insulin response was significantly lower at 15 – 90 min intervals. Incremental area under the curve (iAUC) was 35% lower for glucose response and 55% lower for insulin response with sorghum treatments.

The biggest health risk of sorghum is tied to its potential as an allergen. Allergies associated with grasses and grass pollen are extremely common. Unfortunately, sorghum is a grass and is known to produce an allergic reaction in some people.

Pregnancy and breast-feeding: There isn't enough reliable information to know if sorghum is safe to use when pregnant or breast-feeding. Stay on the safe side and avoid use.

In addition to the high content of anti-inflammatory phenolic compounds, sorghum contains several groups of bioactive compounds with the capacity to induce pro-inflammatory immune responses.

The antioxidant activity of sorghum is even 3-4 times higher than some of other whole grains. Black sorghum is especially rich in antioxidants because of its high content of anthocyanins. The antioxidants found in sorghum have anti-inflammatory, anti-cancer, anti-diabetic effects.

Which is healthier, millet or sorghum? ›

The pearl millet bran is low in mineral matter like that of sorghum, but it is remarkably rich in protein ( 17.1 percent). The germ fraction in pearl millet is relatively large, 16 percent as against 10 percent in sorghum. It is also rich in oil (32 percent), protein ( 19 percent) and ash ( 10.4 percent).

Sorghum is a versatile crop, serving as an excellent substitute for rice, oatmeal, and other grains such as quinoa and barley.

Moisture – for some reason gluten-free cakes tend to get a little dry. Any gluten-free cake will dry out super-fast and get hard on the outside if it's not properly refrigerated and covered. I swear by always using buttermilk and adding a little more fat into the batter to compensate for the dryness.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

It can also substitute for other grains in cakes, cookies, breads and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies and more—although keep in mind you'll need to include a binder such as xanthan gum.

Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and hom*ogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness.

It has a very soft, light crumb with a mild, sweet flavour, allowing sorghum flour to yield smoother and softer textured gluten-free baked goods. It can be used as a 1:1 all-purpose flour substitute in just about any recipe, or blended with starches, other gluten-free flours and xanthan gum.