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Sorghum Bread

  • 1 cup YesYouCan Sorghum Flour
  • 1 cup rice flour
  • 1 cup tapioca starch
  • 1 tbsp xanthan gum
  • 1 tbsp instant yeast
  • 3/4 tsp salt
  • 1 tbsp sugar
  • 4 eggs
  • 1/4 cup vegetable oil
  • 200 mL water
  • 1 tsp vinegar


  1. Preheat your oven to 180C fan forced.
  2. Spray or grease a bread tin.
  3. Combine 1 cup sorghum flour, 1 cup rice flour, 1 cup tapioca starch, 1 tbsp xanthan gum, 1 tbsp instant yeast, 3/4 tsp salt, and 1 tbsp sugar in a large mixing bowl. 4. Add 4 eggs, 1/4 cup vegetable oil, 200 mL water, and 1 tsp vinegar and mix on low speed for 5 minutes.
  4. Put the dough into a bread tin and bake for 50-55 minutes.
  5. Remove from oven when baked and cool on a wire rack before eating.

Sorghum is an ancient grain that has been grown for thousands of years throughout ancient Egpyt, Africa and Asia. YesYouCan Artisan Sorghum flour is a premium 100% Australian flour grown in the fertile fields of the Darling Downs region. Sorghum flour has a mild, bland taste so is an idea substitute in baking. Sorghum can be used in cakes, breads, biscuits and muffins. A drier flour, its best used in combination with other gluten free flours and with added moisture in your recipe. Sorghum flour has a smooth texture, is an excellent source of fibre, a good source of protein and is low GI.

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