Sorghum is a gluten free flour that comes from a grass seed, similar in size and flavour to millet.
This is a basic hearth yeasted bread that incorporates quinoa. Quinoa is a seed, but commonly referred to as a grain, like rice. It’s packed with protein and adds great nutritional value to a loaf of bread. It doesn’t have any gluten itself, so needs to be added to the strong and wholemeal flours. This recipe uses quinoa flour, but the full grain can be used when added as a porridge. The recipe itself is a flexible ‘work around life’ one, where the dough can be left in the fridge for up to a week before the next step, making it ideal to work on around shifts.