We have been certified by the: food management system ISO 22000: 2005 meets KOSHER standards
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.