DetailsSorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, and is growing in popularity in America. It’s the third most important cereal crop nationally and the fifth most important around the world. The whole grain kernel is ground into a flour that can be used for cooking and baking.
Sorghum flour is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. It is high in protein, iron, and dietary fiber, 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 throughout different cultures, such as jowar roti in India. In the United States it is becoming more common to use sorghum flour in baked goods. It can be added or substituted in any recipe that calls for flour like 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. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies. Browse our extensive collection of recipes using sorghum.
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Customer Reviews 6 item(s)
- Delicious and Mild!
- This product is wonderful. It smells and tastes almost exactly like wheat flour. I use this as the main flour in most of my GF baking with wonderful results!
- mGreat Scone Recipe
- I made the scones from the recipe on the package. They turned out so great that I ended up making them twice in one week. I substituted sour cream for the yogurt and craisins for the currants. I was very happy with the results.||I was pleased with the mild flavor and plan to try the sorghum/tapioca flour blend in sugar cookies.
- Use in baked goods
- Put it in baked goods to replace some of another flour such as wheat, corn meal, or rice flour. Adds nice flavor and increses the heartiness in your home baked goods. Nice addition when baking gluten-free.
- Works Great!
- I used this in a gluten free oatmeal chocolate chip cookie recipe and it worked great!|The cookie dough even tasted yummy :)
- Kids loved pancakes with this
- Used this with a tsp of xanthum gum to every cup of sorghum flour. It made an excellent, light and flavorful pancake!
- Sweet flour
- I use it as part of the flour in my homemade graham crakers. The teens like them for somores better than store bought.
- Nutritional Info
Serving Size: 1/4 cup(34g)
Servings Per Container: 18
Amount Per Serving % Daily
ValueCalories120Calories from Fat10
Total Fat1 g2 %Saturated Fatg0 %Trans Fat0 g0 %Cholesterolmg0 %Sodiummg0 %Total Carbohydrate25 g8 %Dietary Fiber3 g12 %SugarsgN/AProtein4 g8 %
Vitamin A%Vitamin C%Calcium%Iron8 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
whole grain sorghum
*Manufactured in a facility that also uses tree nuts and soy