Sorghum flour is finely ground from the whole grain kernel of sorghum. It is a versatile alternative flour which is naturally gluten-free.
Sorghum flour is a powerhouse of nutrition; high in protein, iron, and dietary fibre, making sorghum flour welcome in pantries around the world.
Sorghum flour is high in antioxidants which support cardiac health. In addition, the starch and protein in sorghum take longer than other similar products to digest. This slow digestion is particularly helpful for those with diabetes.
Traditionally this flour has been used as a cereal food to create pancakes, porridges, beer and flatbreads within different cultures, such as jowar roti in India. It is now becoming more common to use sorghum flour in baked goods as a substitute in recipes that require flour such as cakes, cookies, breads and muffins.
While some gluten free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer. Due to its very mild taste, sorghum flour is a great choice to incorporate into sweet breads, cookies, or the like.