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Buckwheat and sorghum flour bread Calories
Gluten-free, high fiber, mineral-rich
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 slice (medium) of Buckwheat and sorghum flour bread (40 g) has 96 calories. That works out to 240 calories per 100 g. It contains 19.2 g of carbs, 2.6 g of protein, 1 g of fat and 2.2 g of fiber. Its 0.5 mg of Manganese covers 21% of the Daily Value. Its glycemic index is 55 (medium), so it raises blood sugar at a moderate pace.
Buckwheat and sorghum flour bread Nutrition Facts
Selected: 1 slice (medium) · 40 g
96
KCAL / 40G
Carbs
19.2g
· 7% DV
Protein
2.6g
· 5% DV
Fat
1g
· 1% DV
Fiber
2.2g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 11% · Fat 9%
Buckwheat and sorghum flour bread nutrition facts table · 1 slice (medium) (40 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 1 g | 1% |
| Saturated fat | 0.18 g | 1% |
| Trans fat | 0 g | |
| Sodium | 140 mg | 6% |
| Total carbohydrate | 19.2 g | 7% |
| Fiber | 2.2 g | 8% |
| Protein | 2.6 g | 5% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Slice of Buckwheat and sorghum flour bread?
| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 40 g | 96 kcal |
| 1 slice (thin) | 25 g | 60 kcal |
| 1 serving (small) | 50 g | 120 kcal |
| 1 slice (thick) | 60 g | 144 kcal |
| 2 slice (double) | 80 g | 192 kcal |
| 100 g | 100 g | 240 kcal |
| 1 piece (small) | 100 g | 240 kcal |
| 1 serving (medium) | 100 g | 240 kcal |
| 1 serving (large) | 150 g | 360 kcal |
| 1 piece (large) | 200 g | 480 kcal |
Calculated from 240 calories per 100 g.
Frequently Asked Questions About Buckwheat and sorghum flour bread
What is buckwheat and sorghum flour bread made of?
Buckwheat and sorghum flour bread is made primarily from those two flours, rather than wheat flour. Recipes commonly add water, salt and a raising agent; some also use a binder to help the gluten-free loaf hold together. Ingredients vary by recipe and brand.
What does buckwheat and sorghum flour bread taste like?
Buckwheat and sorghum flour bread usually has a hearty, earthy flavour, with buckwheat often tasting more pronounced than sorghum. Its flavour is different from mild wheat bread, so it pairs well with savoury toppings as well as spreads.
How do you make buckwheat and sorghum flour bread rise?
Use yeast or another raising agent, but expect a different rise from wheat bread: buckwheat and sorghum dough has no gluten network to trap gas and stretch. Baking the dough in a loaf tin and adding a suitable binder can help it keep its shape.
Why does buckwheat and sorghum flour bread crumble?
Buckwheat and sorghum flour bread can crumble because these flours do not form the elastic gluten structure found in wheat bread. Too little moisture or binder can make the loaf more fragile; let it cool fully before slicing to reduce crumbling.
Can you use buckwheat and sorghum flour bread for sandwiches?
Yes, buckwheat and sorghum flour bread works for sandwiches, though its crumb may be more delicate than wheat bread. Toasting the slices lightly or choosing a firm loaf helps them hold fillings without breaking apart.
Is buckwheat and sorghum flour bread safe for people with celiac disease?
It can be, because buckwheat and sorghum are naturally gluten-free, but cross-contact during milling or baking can introduce gluten. Anyone with celiac disease should choose bread specifically verified as gluten-free and check its production information.
How should you store buckwheat and sorghum flour bread?
Store buckwheat and sorghum flour bread in a sealed container in a cool, dry place if you plan to eat it soon. Gluten-free loaves can dry out quickly; freezing portions is usually a better way to keep them for longer.
Can buckwheat and sorghum flour bread be frozen?
Yes, buckwheat and sorghum flour bread freezes well when sliced and sealed in an airtight bag or container. Separate slices before freezing so you can take out only what you need; toast them from frozen or thaw them before serving.
Can you toast buckwheat and sorghum flour bread?
Yes, you can toast buckwheat and sorghum flour bread. Toasting gives the surface a crisp texture and can make a tender slice easier to handle. Slice the loaf only after it has cooled, since warm gluten-free bread is more likely to crumble.
Can buckwheat and sorghum flour bread replace wheat bread in recipes?
It can replace wheat bread in sandwiches and alongside meals, but it is not a like-for-like swap in recipes that rely on wheat bread’s texture. Buckwheat and sorghum flour bread may be denser and more fragile, so adjust how you handle or toast it.
Buckwheat and sorghum flour bread Vitamins & Minerals
Vitamins
B1
0.09mg · 8% DV
B3
0.88mg · 6% DV
B5
0.24mg · 5% DV
B6
0.07mg · 4% DV
Minerals
Manganese
0.48mg · 21% DV
Copper
0.1mg · 11% DV
Magnesium
27mg · 6% DV
Phosphorus
44mg · 6% DV
Sodium
140mg · 6% DV
Potassium ⭐
60mg · 2% DV
Buckwheat and sorghum flour bread Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Buckwheat and sorghum flour bread
To burn the 96 calories in 1 slice (medium) (40 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Buckwheat and sorghum flour bread?
Buckwheat and sorghum flour bread is made with flours from two grains, often combined with yeast, water and other ingredients depending on the recipe. Neither grain is wheat; breads made from them are common in gluten-free baking, though ingredients and preparation can vary. The loaf’s texture depends on the blend and how it is risen, but it is often denser and more crumbly than a wheat loaf, with a pleasantly earthy, nutty flavour.
Serve it toasted for breakfast, alongside soup, or as the base for an open sandwich. Its fibre content gives it more staying power than a very refined loaf; a 100 g portion provides 5.5 g of fibre. Pair a slice with vegetables and a protein-rich topping for a balanced light meal.
How Nutritious Is Buckwheat and sorghum flour bread?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Buckwheat and sorghum flour bread Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Buckwheat and sorghum flour bread Contain Allergens?
No known major allergens
Which Diets Is Buckwheat and sorghum flour bread Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Buckwheat and sorghum flour bread Fat Profile
SATURATED
0.18g
MONOUNSATURATED
0.28g
POLYUNSATURATED
0.44g
Omega 6:3 ratio 22:1
Above the ideal 4:1 (22:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.