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Sorghum Bread Recipe. Gluten-Free Morning Rolls (No Eggs or Dairy)

July 28, 2021 (Last Updated: October 20, 2023)
Sorghum Bread Buns

These gluten-free sorghum bread rolls are perfect straight from the oven, are easy to make and freeze, and are super delicious.

They are made with wholesome ingredients, without eggs, dairy, or gums. Warm them, slice them transversely, and dress them with butter, hazelnut paste, and fresh fruits, or make avocado and egg toast. The possibilities are endless.

Why we love these sorghum bread rolls

I developed this recipe while in Denmark. Danes love their morning bread rolls, called rundstykker‘, and if I wanted to partake in the ritual of having bread rolls with butter and jam in the morning, I had to make my own gluten-free and lectin-free recipe. That’s how this recipe was born.

This is why we love these sorghum bread rolls:

  • They are gluten-free and lectin-free and have a better nutritional profile than breads made with a gluten-free flour mixes
  • They are made with a few wholesome ingredients; sorghum is the main flour used, and we are not using any gluten-free premix, which is heavy in starches like rice flour and potato flour.
  • They are free of eggs, dairy, and gums and can be made vegan by replacing honey with maple syrup.
  • They are easy to make and can be frozen and reheated before eating; for the best experience, eat them warm, straight from the oven.
  • They have a good ratio of crust to crumb; the crust is absolutely delicious, and if you are a crust person like me, you will love these.
  • The main recipe is made with yeast, but I will give you a version without yeast. Check out the post below.
  • We love to have them for breakfast, but you can serve them at any time of the day.

What is sorghum?

Sorghum is one of the top five cereal crops globally, originating in Africa. It’s an ancient grain packed with nutritional value and one of the four gluten-free and lectin-free grains.

Sorghum flour is usually made from whole grains and has a slightly sweet and nutty taste, which reminds me of graham and spelt flour. I use it to make Sugar-Free ‘Graham’ Crackers / Digestive Biscuits. It is, in my opinion, the closest to whole wheat flour.

Is sorghum flour gluten-free?

Yes, sorghum flour is gluten-free and lectin-free, and I use it a lot in my cooking. I have developed a gluten-free sourdough starter made with sorghum, teff, and millet flour, and I make gluten-free sourdough bread using any combination of these three flour.

The flour mix for these sorghum rolls

This recipe doesn’t use gluten-free flour pre-mixes, usually heavy in starches like rice and potato. There are no eggs, dairy, or gums either. These are the dry ingredients:

  • sorghum flour
  • ground flaxseeds
  • tigernut flour
  • almond flour
  • psyllium husk
  • salt

If you need a nut-free mix, replace the almond flour with tigernut flour, add more sorghum flour, or even some tapioca starch.

The mix of flour on a plate for the sorghum bread

The fresh yeast, conversions to dry yeast

While in Europe, I like to use fresh yeast, which comes in cubes (also called compressed). It’s found in the refrigerated sections of supermarkets or frozen. From my experience, fresh yeast is not easy to find in the US, but dry yeast will work well.

While yeast can be activated and incorporated into a recipe in several ways, it is better to follow the instructions on the package you are buying or use the method you are most comfortable with.

If you don’t find fresh yeast where you are, your other options are active and instant dry yeast. I found this article explaining how to convert yeast types in recipes if you need help.

According to this calculator, for the 10 grams of fresh yeast I used, you should use 4 grams of active dry yeast. A package usually has 7 grams. And to replace it with instant yeast, you need 3.3 grams.

This dough and bread do not rise much, so don’t expect it to double in volume. However, the dough gets airy while resting, and I prefer not to knead this dough much.

Sliced sorghum bread

Does it work without yeast?

I’m happy to say that after another round of trials, this gluten-free bread works very well without yeast. The only slight difference is in taste, where the yeast version tastes and smells more like the typical yeast bread, while the other one doesn’t.

The texture is very similar, and the NO yeast version is easier to make, as you don’t have to work with the yeast, and the dough can only rest for 10 minutes.

If you choose the NO YEAST version, DO this:

  • Add one teaspoon of baking soda to the dry mix
  • Add the honey to the dough when you add the water
  • Rest the dough for only 10 minutes at room temperature
  • I feel this version is ready in 50 minutes, but times may vary depending on the type of oven and the type of baking tray you use
  • You can make 12 small rolls, which you will slice transversely, or 6 bigger rolls, which you can also cut into traditional bread slices (see pictures)

The wet ingredients

This type of bread is traditionally made with milk and butter and has an egg wash. I wanted to keep this version plant-based (replace honey with maple syrup for vegan) and straightforward to cover as many dietary restrictions as possible. I want to try adding some butter and an egg wash in the future.

I used full-fat coconut milk mixed with lemon juice, warm water, and a little extra virgin olive oil for this recipe. I skipped the egg wash, but I dipped the top of the buns in sesame seeds.

The sorghum bread buns on a plate with sesame seeds

How to handle the dough for the sorghum bread

For some bread, kneading well is great, but for this one is minimal. These are the steps:

  • Mix the dry ingredients
  • Add the dissolved yeast to the dry ingredients
  • Add the coconut milk and water (making sure nothing is too warm or too cold)
  • Mix with a spatula until incorporated, and gently knead it into a ball
  • Let it rest in a warm spot, covered, for about an hour
  • Portion and gently shape oval buns (the height of the bun will not be more than one inch) and dip the top side in sesame seeds
The dough for the sorghum bread buns

How to bake the sorghum rolls

I use a stainless steel sheet pan; from my experience, there is no need for parchment paper or greasing. I bake them at 400F / 200C for about 60 minutes.

You can start watching them earlier. They get golden brown. My favorite part of this bread is the crust.

I hope you are not a soft bun fan, as maybe this is not for you. The experience of eating this bread is more similar to that of a hard-crust sourdough than a soft roll.

Sorghum morning bread buns out of the oven
Sliced sorghum bread

How to store and serve the sorghum bread rolls

It’s important to eat these sorghum rolls warm. You can either warm them whole and eat them straight from the oven, or let them cool, slice and pop them in a toaster.

The best way to store them, and the only one I recommend, is to freeze them and warm them up in the oven for about 10 minutes, at 400F / 200C, right before eating. A toaster can be used too, especially if you freeze them sliced.

Slice them transversely and dress them with butter or nut butter, top them with fresh fruits or homemade sugar-free jam, or make avocado and egg toasts. Or use them for toast with anything from avocado and eggs to chicken salad; or with our delicious and nutritious Beef Liver Pate with Fresh Herbs.

Sorghum bread served with chicken salad

More sorghum bread recipes

If you are up for a challenge, try our SOURDOUGH METHOD for making gluten-free and lectin-free sourdough bread, with a mix of sorghum, millet, and teff flour.

For another easy gluten-free bread using sorghum flour, try our Gluten-Free Flatbread with Sorghum and Green Plantain. A flatbread that is easy to make and nutritious.

For gluten-free sourdough rolls, check our Rustic Sourdough Rolls with Teff, Millet, and Sorghum.

This recipe is part of our 10+ Sorghum Flour Recipe Round-Up.

Rustic Sourdough Rolls with Teff, Millet and Sorghum

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Sorghum Morning Bread Rolls (Lectin-Free, Gluten-Free, Vegan)

1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 4.64 out of 5)
By Claudia Curici Serves: 12
Prep Time: 30 minutes Cooking Time: 1 hour 30 minutes

These sorghum morning bread rolls are the perfect healthy and satisfying addition to your breakfast. Easy to freeze, eat them warm from the oven. For a NO Yeast version check the post above.


  • 2 cups sorghum flour
  • 1/2 cup ground flaxseeds
  • 1/2 cup tigernut flour
  • 1/2 cup almond flour
  • 1/4 cup psyllium husk
  • 1 1/2 teaspoon salt
  • 10 grams fresh yeast (see post for alternatives)
  • 2, 3 tablespoons warm water
  • 1 teaspoon local honey
  • 3/4 cup full fat coconut milk
  • 3 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 cup warm water
  • 1/4 cup sesame seeds



Mix the coconut milk with the lemon juice and let it sit for about 10-15 minutes.


Mix the dry ingredients in a big bowl.


Make the yeast mix, by mixing the yeast with the water and honey until dissolved.


Make a well in the dry ingredients and add the yeast.


Before starting adding the coconut milk to the bowl, add some of the warm water to it so it's not too cold (you don't want anything to be too hot or too cold).


Once all the coconut milk is added, add the rest of the water and the olive oil. Gently knead the dough and form a ball. Cover it and keep it in a warm place for about an hour. It's not going to rise a lot but will get a fluffy texture.


Preheat the oven to 400F (200C) and prepare a baking sheet (in my experience there is not need for greasing or parchment paper.


Portion the ball in 12 equal parts. Gently form an oval shape, about one inch tall. Repeat with all and when done dip the top side of the roll in the sesame seeds.


Arange all the bread rolls to the baking sheet and bake for about 60 minutes. Check them out at 50 minutes. I like to get a crust so I prefer them after 60 minutes. These are great for freezing. You can warm them up in the preheated oven (400F/200C), straight from the freezer, for about 10 minutes.


I love eating this bread warm. After I make a full batch and the bread has cooled down, I freeze it and warm it up in the oven, straight from the freezer, before eating. 400F / 200C for 10 minutes works fine for me. For a NO Yeast version check the post above.

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  • Reply
    Katie Davidson
    July 29, 2021 at 7:01 am

    Thanks for this recipe – I love the look of it. However, I have a problem with yeast so I’m wondering if I can still make your recipe, just leaving the yeast out and perhaps increasing the psyllium husk in the dry ingredients.

    I’d love to see your response and will remain hopeful that this substitution will work. Thank you 😊

    • Reply
      July 31, 2021 at 1:32 am

      Hi Katie, I’m getting this question a lot already, so I guess it needs to be tried. Next time I’m making them without yeast and maybe adding one egg, maybe some baking soda, and one tablespoon of apple cider vinegar? Fingers crossed, I do hope it works. If you find out before me please let us know, I know many people are waiting for this answer. :)) Hugs, C

      • Reply
        August 21, 2021 at 7:06 am

        Hi Claudia
        Many thanks for your reply to my question about leaving out the yeast. I look forward to someone trying your suggestions – hopefully you, but maybe someone else. I also can’t find tigernut flour here…can I use something else please? Many thanks from Australia. 🌹

        • Reply
          August 21, 2021 at 7:14 am

          Hi again Claudia
          Oops, sorry – I just saw your NO YEAST version above. THANKS for this! So just one question – can I use something else in place of the tiger nut flour, which I can’t find. I really appreciate your help, Claudia! 🌹xx

          • Claudia
            August 21, 2021 at 2:47 pm

            Hi Katie, my pleasure! I’ve been making these without yeast since my update. You can replace tigernut with any other flour from the mix. xx

  • Reply
    July 29, 2021 at 6:22 pm

    Would there be any way to sub out the yeast?

    • Reply
      July 31, 2021 at 1:27 am

      Mel, that’s a question I ask myself too, so next time I’m making this I’ll try without yeast and report back. Fingers crossed xx C.

      • Reply
        April 10, 2023 at 7:57 pm

        Hi Claudia! I just made these using baking soda option instead of yeast. Made for my mom and she LOVES them! So do I. My question is could she warm the frozen rolls n the microwave instead of an oven? She’s 94, Iives on her own thanks to my sister and aunt taking care of housekeeping and prepping meals she can “nuke”. Would love to have a frozen bag of these baked rolls she could just pop in the microwave as she doesn’t use oven toaster or toaster oven any more! How would be best way and length of time to microwave them?

        • Reply
          April 11, 2023 at 3:01 am

          Hi Deepa, so happy your mom loves these breads. I’m sorry I can’t help with your question. I don’t have a microwave, I don’t even know how to use one 😅. I’m sure it’s possible, but I wouldn’t know how. Maybe using a thawing option, and then something to warm them up a little bit (go gradually with the time until it’s warm enough)? If you figure it out, I’d be curious to know if they are still good. Claudia

          • Deepa
            April 23, 2023 at 12:24 pm

            Hi Claudia!
            I found the defrost Option on the microwave worked well! Warmed up nicely, still tender on the inside and firmer outside!

          • Claudia
            April 23, 2023 at 12:38 pm

            Perfect! So glad it worked. Thank you for letting us know xx – Claudia

  • Reply
    Pam Garcia
    August 5, 2021 at 11:04 am

    Your recipe doesn’t mention adding the 2 tablespoons of oil?

    • Reply
      August 5, 2021 at 11:39 am

      Hi Pam, thank you for catching that. Just updated the recipe card. The olive oil goes with all the other wet ingredients.

  • Reply
    August 5, 2021 at 5:26 pm

    If soy, almond and coconut milk cannot be used, would hemp milk work?

    • Reply
      August 6, 2021 at 1:35 am

      Hi Ashley! Yes, I believe any milk would work.

  • Reply
    August 12, 2021 at 6:02 pm

    Can I remove the almond flour and use more sorghum? I can’t have nuts. Thanks!

    • Reply
      August 20, 2021 at 2:14 pm

      Hi Melissa, yes, I think it will work. I haven’t tried but I don’t see why not. xx

  • Reply
    Sarah Young
    August 20, 2021 at 8:22 pm

    Lectin Free recipes? I’m just now discovering your web page. THANK YOU for all these wonderful recipes!!!

    • Reply
      August 21, 2021 at 4:58 am

      Happy you found it <3

  • Reply
    Nina L Korican
    September 26, 2021 at 10:59 pm

    I’m going to try this recipe. But, I don’t think you can say it’s vegan if it has honey in it. Any ideas for a substitute sweetener? Thank you!

    • Reply
      September 27, 2021 at 2:11 am

      Hi Nina, yes, I forgot to mention that you can replace honey with yacon syrup (if you want a hint of sweetness), or simply skip. I try not to use the word vegan much (since I am not vegan) but I know it helps many of you to find out recipes that are egg and dairy-free (which is always a big request, especially when it comes to bread). I hope you love them with your breakfast xx

  • Reply
    October 7, 2021 at 2:37 pm

    Thank you for answering! I’m looking forward to trying these this weekend. Your website is great and so helpful.

    • Reply
      October 8, 2021 at 4:17 am

      My pleasure Nina xx

  • Reply
    January 5, 2022 at 6:15 pm

    Hi what kind of psyllium husk are you using? Is it whole or powder. It is make a huge difference

    • Reply
      January 6, 2022 at 3:45 am

      hi Yael, I always use flakes. But you can use powder if that’s what you have, just add less.

  • Reply
    March 7, 2022 at 9:23 am

    Hi Claudia, I came across your website. It has amazing recipes. I would love to try the sorghum bread recipe. Tigernut flour is difficult to find. What would be a good substitute? Thanks

    • Reply
      March 10, 2022 at 3:54 am

      Hi Ilse, you can replace it with almond flour. Thank you for the kind words. xx

  • Reply
    September 24, 2022 at 6:26 pm

    Wont use your site… jump to recipe button.

    • Reply
      September 25, 2022 at 8:57 am

      Hi Sharon, it’s ok. Everything on this website is the result of very hard work, and if you can’t appreciate the value I provide for free, then this is certainly not for you. Also, I am grateful you left this message because it makes me appreciate even more the other 95% of people who genuinely appreciate what I offer.

  • Reply
    February 26, 2023 at 5:11 pm

    Hi Claudia, just made these. The recipe shows 3 Tbl lemon juice, but the directions do not mention it. I added the lemon juice with the water…I hope this was correct.

    • Reply
      February 27, 2023 at 4:09 am

      Hi Sherri, the lemon juice is mentioned in Step 1. You mix it with coconut milk to get the vegan buttermilk. It’s mentioned first because the mixture needs to sit for a few minutes before using it in the wet ingredients.

  • Reply
    March 19, 2023 at 9:20 am

    I had a question about the psyllium husks. I have the Psyllium husk powder. Is that ok? Still 1/2 cup or should I use less? Thanks

    • Reply
      March 19, 2023 at 9:37 am

      Hi MJ, I did reply before, but I thought it was a comment on a different recipe. Psyllium husk and powder are not interchangeable. Powder can be used, but this recipe is not made for powder. You can’t replace 1/2 cup flakes with 1/2 cup powder, it needs to be measured by weight.

      • Reply
        March 19, 2023 at 9:56 am

        Thank you! I have some family visiting from Germany and I was looking for a rustic type bread for breakfast. So, I think this will be perfect! Do they freeze well? I was hoping to make them a head of time and just defrost the night before.

        • Reply
          March 20, 2023 at 4:22 am

          Hi MJ, yes, they freeze very well. In fact, that’s how I recommend storing them. They are best when eaten warm, straight from the oven.

        • Reply
          March 20, 2023 at 4:23 am

          Oh, and don’t thaw the night before. Put them straight from the freezer in the oven before eating. It is the best way to have them.

  • Reply
    March 27, 2023 at 1:23 pm

    Delicious with a very whole grain texture. I made mine with 1 cup blanched hazelnut flour instead of almond and tiger nut. And I added 1 extra T EVOO since I used hemp milk and there is a lot less fat compared to full fat coconut milk. They even got the thumbs up from my husband who doesn’t follow a lectin free diet like me. Thank you!

    • Reply
      March 28, 2023 at 5:57 am

      Hi MJ, so happy to hear that!! I love the hazelnut idea; I imagine they came out very tasty, since hazelnuts a bursting with flavor. Did you make the year or no yeast version? Claudia

  • Reply
    Janice Stenlund
    May 2, 2023 at 3:17 pm

    Hi Claudia, I have been using your recipe of the delicious sorgum rolls for a while now and was wondering if this recipe would turn out as a loaf instead of rolls?
    Thank you,

    • Reply
      May 4, 2023 at 2:26 am

      Hi Janice, I’m happy you like this recipe. For me, the best thing about this bread is the crust. I have a feeling that if we turn it into a loaf there will be a lot of moist crumb, which I don’t really like. Have you thought of giving GF and LF sourdough a try? With that, you can make all sorts of bread. – Claudia

  • Reply
    May 6, 2023 at 9:59 am

    I will definitely be trying LF sourdough in the near future. Thank you for your reply. Janice

    • Reply
      May 6, 2023 at 12:13 pm

      My pleasure, Janice! Keep us updated xx – Claudia

  • Reply
    August 14, 2023 at 10:27 am

    Thank you so much for this recipe! It’s the first gluten free bread recipe that I find that’s simple and tastes and feels like bread. I’ve been making these rolls for the last 3 months. I double the quantities and freeze them.

    • Reply
      August 14, 2023 at 12:16 pm

      Thank you so much, Jihane! So happy you love this recipe <3 -Claudia

  • Reply
    October 17, 2023 at 9:13 pm

    This is a big waste of time and ingredients. They could break concrete.

    • Reply
      October 18, 2023 at 2:58 am

      Hi Pamela! I have made this recipe many times and other people too. It’s usually something that people love (I even have feedback from parents whose kids love it). This is a hard crust roll, with a soft crumb, but it should not be heavy or dense (or break concrete, as you say). The dough should come out like you see in the pictures. They should be served warm, straight from the oven, as I explain in the article. It is a breakfast bread. Then the rest should be frozen and warmed just before eating. You get the perfect ratio of crust to crumb, but if you don’t love crust, this is definitely not for you. We know our bread can’t be fluffy and white and soft like the commercial bread that is sold in plastic bags. We focus on creating food that is full of nutrients and has a minimal amount of starches and zero gums and additives. Thank you for your feedback. -Claudia

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