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Currently, a gluten-free diet is the mainstay in the management of celiac disease patients but it leads to malnutrition of the patients due to omission of wheat. Inflammation triggered by gluten is an important hallmark of the disease. With this background, an in-vitro study was planned to develop wheat-based bread by blending wheat flour and sorghum flour in the ratio 60: 40. Using this flour ratio two breads were prepared one supplemented with sorghum leaf extract and another supplemented with sorghum bran extract as anti-inflammatory agents. The extracts were added in the dose of 2.24 g per 300 g of flour. The extracts were prepared using ethanol and water (50:50). In-vitro digestion and absorption of prepared bread samples was done to evaluate bio-accessibility index and bio-efficiency index of anti-inflammatory compounds. Result shows that breads supplemented with sorghum bran and leaf extract has significantly higher bioaccessibility index (p<0.05) and bioefficiency index (p<0.05) of the anti-inflammatory and antioxidant compounds as compared to control bread. In conclusion bread supplementation with sorghum bran extract and sorghum leaf extract significantly improved the bioaccessibility and bioefficiency of anti-inflammatory compounds of the breads.