“…Formulations for the production of sorghum-based gluten-free bread normally contain native starch (Olatunji, Koleoso, & Oniwinde, 1992;Schober, Bean, & Boyle, 2007;Schober et al, 2005), pregelatinised starch (Onyango, Mutungi, Unbehend, & Lindhauer, 2010;Onyango, Mutungi, Unbehend, & Lindhauer, 2009; or a mixture of native and pregelatinised starch (Hugo et al, 1997;Olatunji, Osibanjo, et al, 1992). Other additives that may be used to prepare sorghum-based gluten-free bread include hydrocolloids, emulsifiers, proteins, enzymes or sourdough starter cultures (Hart, Graham, Gee, & Morgan, 1970;Hugo et al, 1997;Olatunji, Koleoso, et al, 1992;Olatunji, Osibanjo, et al, 1992;Onyango, Mutungi, et al, 2009;Onyango et al, 2010;Schober et al, 2007;Schober et al, 2005).…”