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Sorghum Flour

Gluten Free
Whole Grain
Vegan
$0.00

In stock

SKU: MTX2530

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Nutritional Facts
Serving Size: 1/4 cup(34g)
Servings Per Container: 18
Amount Per Serving % Daily Value
Calories 120
Calories from Fat 10
Total Fat 1 g 2 %
Saturated Fat 0 g 0 %
Trans Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 0 mg 0 %
Total Carbohydrate 25 g 8 %
Dietary Fiber 3 g 12 %
Sugars 0 g N/A
Protein 4 g 8 %
Vitamin A 0 %
Vitamin C 0 %
Calcium 0 %
Iron 8 %
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients whole grain sorghum

*Manufactured in a facility that also uses tree nuts and soy

Sorghum Flour is stone ground from 100% whole grain sorghum. It has a light color and texture and a mild, sweet flavor, making it a wonderful ingredient for gluten free scratch baking.

Details

Sorghum 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.

To Your Good Health

  • Gluten Free

    This gluten free product was handled exclusively in our dedicated gluten free facility and tested for gluten free integrity in our quality control laboratory using an ELISA Gluten Assay test.

  • Kosher

    As a continued commitment to the quality of the products we make and sell, all of Bob’s Red Mill products are certified kosher pareve or kosher dairy by Rabbi Avrohom Teichman of Kehilla Kosher, Igud HaKashrus of Los Angeles.

  • Whole Grain

    This product is 100% whole grain. It includes all of the nutritious bran, germ and endosperm that whole grains offer.

  • Vegan

    All Bob’s Red Mill products are vegetarian. This product is also vegan, meaning it is made without the use of any animal products including eggs, dairy, and honey.

  • Stone Ground

    Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains.

4.5 / 5.0
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Perfect, hearty flour
I used sorghum by itself for several cakes and bar cookie recipes. It holds its own without the need for other flours, but if you're making a pie you should mix it with tapioca and sweet rice flour for a good crust.
October 29, 2016
i missed sorghum flour
I didn't find it in Wal-Mart (at west calumet street)
And copps at east calumet.
July 8, 2015
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Why did you choose this?
Bob's Red Mill Store
Wanted to try a different flour
Karen G on Oct 16, 2017
Wanted to try a different flour
Karen G on Oct 16, 2017

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