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Sorghum Bread Recipe. Gluten-Free Morning Rolls

Sorghum Bread Buns

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 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 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 dough for the sorghum bread
The dough for the sorghum bread cut into smaller sizes

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.

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, 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.

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, 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 served with 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.

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

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.50 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
    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.

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