Nigeria · West Africa
Sorgum Ekmeği
Also known as Sorghum Bread, Sorghum bread
A gluten-free-friendly bread built on sorghum, a staple grain across the semi-arid Sahel where wheat struggles to grow, usually blended with a binder for structure.
Method
Griddle / Deck Oven
Hydration
75%
water to flour
Glycemic index
62
Medium GI
Energy
245 kcal
per 100 g
Sensory profile
- sourness
- 3
- sweetness
- 1
- crispiness
- 3
- chewiness
- 4
- aroma
- 6
- moistness
- 6
Scale 0–10
Nutrition
per 100 g| Energy | 245 kcal |
|---|---|
| Protein | 7.5 g |
| Carbohydrates | 48 g |
| of which sugars | 1 g |
| Fat | 2 g |
| Fiber | 5 g |
| Sodium | 380 mg |
Typical values; recipes vary.
Texture
- Dense earthy crumb
- Slightly gritty texture
Typical ingredients
- Sorghum Flour
- Water
- Yeast
- Salt
Similar breads
Closest sensory profiles in the Atlas.