The Ancient Grain Behind Our Gluten-Free Sourdough

Sorghum has been feeding people for thousands of years. Originally domesticated in Africa and carried through centuries of food culture across India, Ethiopia, and beyond, it is one of the oldest cultivated grains on earth. In the United States it is still relatively unfamiliar, which is a shame, because it is one of the most capable gluten-free grains available to a baker.

We use organic whole grain sorghum flour in our sourdough bread for a specific reason: it contributes structure and body in a way that most gluten-free flours cannot. Where lighter flours like brown rice or millet bring tenderness and lift, sorghum brings density and chew. It is the kind of grain that makes a loaf feel like bread rather than a compromise.

Nutritionally, sorghum is one of the stronger options in the gluten-free world. It carries meaningful amounts of iron, magnesium, phosphorus, and B vitamins, along with a higher protein content than many alternative flours. It also contains resistant starch and prebiotic fiber, which feed beneficial gut bacteria. Paired with the long fermentation of a live sourdough culture, that combination supports digestion in a way that most gluten-free bread simply does not.

Sorghum is also a low glycemic grain, meaning it releases energy gradually rather than spiking blood sugar the way refined starches do. For people managing celiac disease, gluten sensitivity, or blood sugar concerns, that distinction matters.

In our bread, sorghum works alongside freshly milled brown rice flour and other whole grains to build a loaf with a firm crumb, a clean slice, and a depth of flavor that processed flour blends cannot replicate. It is not the most glamorous ingredient. It does not photograph dramatically or carry a trendy reputation. It just does its job exceptionally well, which is exactly why it has been in kitchens around the world for thousands of years.

If you want to understand how we put these ingredients together into a finished loaf, the Gluten-Free Sourdough Masterclass covers the full process from grain to table.