Sorghum Bread Recipe. Gluten-Free Morning Rolls

I created this recipe while in Denmark for a quick and satisfying breakfast, inspired by the famous Danish breakfast rolls and baked goods, ‘rundstykker’. These sorghum bread rolls are perfect straight from the oven, are easy to make and freeze, and are super delicious. Warm them, slice them transversely and dress them with butter, hazelnut paste, fresh fruits, or make avocado and egg toast. Possibilities are endless.

My inspiration for creating the sorghum morning bread rolls

When in Denmark, do what Danes do: eat bread in the morning. So many things contributed to me creating this sorghum flour recipe, but the main one is that I am in Denmark, working on renovating our summer house, and needed something quick and satisfying for breakfast.

Plus, I don’t have a fully equipped kitchen and time to make some of my staples like cassava tortillas. So I had to come up with something easy to make, with accessible ingredients that can be frozen and reheated just before eating.

I learned how to make ‘rundstykker’ from my mother-in-law. And I used to make them with graham flour before starting my plant paradox journey (eating gluten- and lectin-free). While you can eat them any time of the day, they are made for the morning and should be eaten warm.

Another prompt for me to create them was my sister-in-law making a similar recipe with a mix of lectin-free flours I left for her. She used one egg and yogurt, which I will try in the future. But I wanted to make something without eggs and dairy, to fit as many diets as possible.

How to add sorghum flour to bread recipes

I started with the idea of using sorghum flour. It is easy to find in Denmark, and I had one big bag. It is, in my opinion, the closest to whole wheat flour. As I usually do, I completed the dry mix with some other flours that will add texture, taste and improve the nutritional profile of the final product.

This is what the gluten-free flour blend for the sorghum morning bread rolls includes:

• 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 or add more sorghum flour.

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 there are several ways yeast can be activated and incorporated into a recipe, 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, the other options you have are active dry yeast and instant dry yeast. I found this article that explains how to convert types of yeast 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.

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 actually 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 dough for only 10 minutes at room temperature
• I fell 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 breads, which you will slice transversely, or 6 bigger breads, which you can also cut in traditional bread slices (see pictures)

The wet ingredients

Traditionally, this bread is made with milk and butter and has an egg wash. I wanted to keep this version 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.

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

How to bake the sorghum rolls

I use a stainless steel sheet pan, and 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.

How to store and serve the sorghum bread rolls

It’s important to eat these sorghum rolls warm, but you can also cool them completely before slicing. 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.

Slice them transversely and dress them with butter or nut butter, top with fresh fruits or homemade sugar-free jam, or make avocado and egg toasts. Or use them for a toast with anything from avocado and eggs to chicken salad.

Sorghum bread recipe

For another sorghum bread and gluten-free baking recipe, be sure to try my Gluten-Free Flatbread with Sorghum and Green Plantain. A flatbread that is easy to make and nutritious.

*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.

Print Recipe

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

(7 votes, average: 4.43 out of 5)

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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.

Ingredients

• DRY INGREDIENTS:
• 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
• THE YEAST MIX
• 10 grams fresh yeast (see post for alternatives)
• 2, 3 tablespoons warm water
• 1 teaspoon local honey
• WET INGREDIENTS:
• 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

Instructions

1

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

2

Mix the dry ingredients in a big bowl.

3

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

4

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

5

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).

6

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.

7

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

8

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.

9

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.

Notes

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.