At Leaven & Love, every ingredient in our bread is chosen with intention. We don’t just bake for taste—we bake for nourishment, for digestibility, and for joy. One of the quiet heroes of our gluten-free sourdough is sorghum—a humble ancient grain with incredible benefits and a deep-rooted history in traditional food cultures.
What Is Sorghum?
Sorghum is an ancient cereal grain, originally domesticated in Africa thousands of years ago. It's been a staple in diets from India to Ethiopia, used in porridges, flatbreads, and even beer. In the U.S., it’s gaining momentum as a nutritious and naturally gluten-free alternative to wheat.
We use organic whole grain sorghum flour in our sourdough bread because it brings a balance of flavor, texture, and wellness that fits beautifully into our bakehouse’s mission.
Why Sorghum Matters in Our Bread
🧬 Rich in Nutrients
Sorghum is packed with key nutrients like iron, magnesium, phosphorus, and B vitamins. It's also higher in protein than many gluten-free flours, giving our bread more body and a satisfying, hearty bite.
🌾 Naturally Gluten-Free & Celiac-Friendly
Sorghum is completely gluten-free, making it safe for those with celiac disease or gluten sensitivity. Its mild, slightly sweet flavor plays well with other flours, bringing balance and structure to our loaves without any bitterness or graininess.
🦠 Good for Your Gut
Sorghum contains resistant starch and prebiotic fibers, which help feed beneficial gut bacteria. Combined with the natural fermentation of our sourdough process, this creates a gut-friendly bread that’s easier to digest and nourishing to the core.
🩸 Blood Sugar Friendly
Because sorghum is a complex carbohydrate with a low glycemic index, it doesn’t spike blood sugar like refined grains. It releases energy more slowly, supporting sustained energy and better blood sugar balance—especially important for customers managing diabetes or insulin resistance.
🌍 Sustainable & Resilient
Sorghum is a drought-resistant crop, making it a more sustainable choice in a changing climate. Choosing grains like sorghum supports regenerative agriculture and more resilient food systems.
Sorghum in Our Loaves
We blend organic sorghum flour with other carefully selected grains like brown rice and millet to create a bread that nourishes from the inside out. The result is a loaf with a beautiful crumb, a gently tangy flavor, and all the nutrient density your body deserves—without compromise.
We don’t just want to make gluten-free bread. We want to make bread that loves you back—and sorghum is a big part of that love.
Want to Taste the Magic?
Our current sourdough offerings include:
- Classic
- Cinnamon Raisin
- Rosemary
- Paleo (grain-free, sorghum-free)
📦 We ship nationwide or you can pick up locally in Bend or Sisters.
With gratitude and good grain,
Jeff Stratman
Founder & Head Baker, Leaven & Love