Modifications through heat treatment and fermentation treatment of sorghum flour are viable methods to alter physical characteristics of bread made by sorghum flour. This research was done in two main stages; the first stage was to determine the best conditions of the time/temperature heat treatment and fermentation treatment on sorghum flour, and the second stage was to determine favourable ratio for cassava flour addition to gluten free bread formulation. Best time/temperature heat treatment conditions was 100°C for 45 minutes and best fermentation duration was 32 hours. Breads made from time/temperature heat treated flour and fermentation treated flour showed better physical characteristics obtaining lower hardness levels and higher specific volumes. Hardness obtained was 592.24±26.78 and 523.10±29.03 respectively, with higher specific volumes of 2.23±0.02 and 1.99±0.01. Increase in carbohydrate and protein content was obtained where untreated sorghum flour obtained a carbohydrate content of 78.11%, time/temperature heat treated sorghum flour obtained 86.16%, and fermented sorghum flour obtained 83.32%. The best formulation for cassava flour addition was 1:1 (treated sorghum flour:cassava flour) to improve physical characteristics of the gluten free bread. The hardness of bread made with 1:1 ratio was 514.59±6.74 with specific volume level of 2.75±0.07. Consumer preference for breads of 1:1 ratio was found to be most liked by panellists with a given rating of 5.60±0.70 for time/temperature heat treated sorghum flour and 5.30±0.67 for fermentation treated sorghum flour. Treatments were found to change chemical composition and improve physical characteristics and addition of cassava flour with 1:1 ratio increased consumer acceptability.