Sorghum flour is a well-balanced flour that’s increasing in popularity because of it’s versatility in gluten free baking. (That’s just one reason to love this flour!)
Sorghum has been a much-used, much-loved grain around the world ever since it started growing in Africa 5,000 years ago. Today, many different kinds of sorghum are grown, and you can find it all over the planet—in Asia, North America, and Latin America. The United States produces the most sorghum, and demand has only increased as more and more people want gluten-free products.
The Versatility of Sorghum Flour
Although the sorghum flour most often found in the grocery stores these days is usually a cream color, sorghum is actually quite colorful. It can be white, yellow, bronze, brown, a deep red, or even purple. Besides the interesting colors, sorghum has many benefits. It is fairly easy to grow, even in very dry and hot areas. It can be used as food for humans and livestock, and even as fuel. Around the world it is used for cous-cous and flatbread in the Middle East, as a rice-like dish in Bangladesh, and in tortillas in Honduras. And, it’s great for gluten-free baking!
Five reasons why you’ll love baking with sorghum flour
1. Sorghum flour can be used in a variety of recipes
You can use this flour for almost anything: artisan bread, muffins, this soft vegan bread, hot cross buns, Irish soda bread, Outback Steakhouse bread, Italian bread and even these sourdough rolls! It has a mild flavor that won’t overpower the dish you are making.
2. Sorghum flour is very nutritious
Unlike some other grains, you can eat all of the outer layers of sorghum, which hold a lot of nutrition. Relative to other grains and fruits, sorghum is high in antioxidants, which will help to protect you from diseases such as cancer, heart problems, and even some neurological disease. Some research has shown that sorghum will even lower cholesterol. It is high in calcium, iron, magnesium, potassium, zinc, niacin, and fiber. Darker sorghum has 3-deoxyanthoxyanins, which have been shown to inhibit cancer tumor growth. Certain kinds of sorghum have been found to protect against diabetes. And sorghum may also have components that can help treat melanoma.
3. Sorghum flour is easy to use
If you would like to substitute sorghum for a wheat flour, you might have to experiment a bit but it can be done. The secret is to reference this guide to gluten free flours chart to make sure the flours are a good match. If you are using it as a coating before frying, you can use the same amount that you would if you were using regular flour.
4. Sorghum flour will help your recipe
Sorghum will help to improve the texture of your baked goods. Because it contains 11.8% protein and 8.8% fiber—it will give your breads, rolls and muffins stability and structure. And, many people say sorghum flour tastes a lot like wheat flour. When you use it as a coating for frying, it produces a tasty, crispy coating.
5. Sorghum flour is easy to find and store
Sorghum flour is fairly easy to find. Most health food stores carry it and even many mainstream grocery stores. But not all varieties of sorghum flour are created equal. This flour by Nuts.com is our go-to brand. It’s a high quality flour and the price is lower than most. Store your flour in a cool, dry place and it will keep for months. You don’t have to refrigerate the flour, but if you would like to store it for a longer period of time you can keep it in the refrigerator or freezer. Keep it in an air tight, moisture-proof metal or glass containers, or in plastic freezer bags.
If you are experimenting with different gluten-free flours, sorghum may just be the one to incorporate into your mix. It’s easy to use and store, it will give your baked goods a nice texture, it has many health benefits, and it has a mild flavor that won’t overpower your food—just a few reasons why you’ll love baking with sorghum flour.
Originally posted December 27, 2013. Updated with new images and information 11/5/2019.
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