Sorghum Flour

Sorghum flour is often used as a gluten-free alternative to wheat flour in baking. It can be used to make bread, cakes, cookies, and other baked goods. It is also used as a thickener in soups and sauces.

Approximately 359 kcal per 100 grams (roughly 3.5 oz).

Contains about 8 grams of protein per 100 grams (3.5 oz).

Low in fat, with around 3.3 grams per 100 grams (3.5 oz).

High in carbohydrates, with about 77 grams per 100 grams (3.5 oz).

Contains B vitamins, including niacin (B3), riboflavin (B2), and thiamine (B1).

Rich in minerals like phosphorus, potassium, magnesium, and iron.

Sorghum flour is known for being gluten-free, making it a safe choice for individuals with celiac disease or gluten sensitivity. Its high fiber content promotes digestive health, while the presence of antioxidants may help reduce inflammation and lower the risk of chronic diseases.

While sorghum flour is generally considered safe for consumption, individuals with a specific allergy to sorghum should avoid it. As with any high-fiber food, excessive consumption may lead to gastrointestinal discomfort.

Used in recipes like gluten-free bread, pancakes, muffins, and pizza crusts.

Can be baked, steamed, or used as a batter for frying.

Works well with both sweet and savory flavors, pairing particularly well with fruits, nuts, and spices.

Sorghum flour is a nutritious, gluten-free alternative to traditional wheat flour. It is high in carbohydrates and fiber, contains valuable vitamins and minerals, and offers various health benefits. It can be used in a wide range of recipes and cooking methods, making it a versatile ingredient for global kitchens.