Benefits & Features
- Whole Grain
- Gluten Free
- Non-GMO
- Kosher
Traditionally, this gluten free flour has been used to create pancakes, porridges, beer and flatbread such as jowar roti in India. It can also substitute for other grains in cakes, cookies, breads and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies and more—although keep in mind you’ll need to include a binder such as xanthan gum.
Increase your daily intake of whole grains the easy way: add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes and cookies.