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The Ultimate Guide to Sorghum Flour

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Indian grocery Store
The Ultimate Guide to Sorghum Flour

Sorghum flour is a versatile and naturally gluten-free replacement flour. Its mild flavour complements a wide range of sweet and savoury dishes, from flaky pastry to vanilla cake. When you realise what this flour is capable of, it will become a vital element in your baking.


What is sorghum flour?


Sorghum flour has a light or beige colour and a moderate sweet taste. Because of its subtle vanilla flavour and delicate texture, it is an exceedingly adaptable baking flour.



Is sorghum flour gluten-free?

Yes, although, like other gluten-free flours, it cannot be used entirely as a substitute for wheat flour. However, it is frequently utilised in recipes alongside other gluten-free flours to provide delectable results in a variety of baked items.

Sorghum flour is frequently mentioned as an ingredient in various branded gluten-free flour mixes, such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour.


What is sorghum flour made from?

Sorghum flour is made by carefully grinding the whole grain kernel of sorghum. This is an ancient cereal grain found in Australasia and Africa. Its origins may be traced back 5000 years and it is the world’s fifth-most significant grain crop.

Sorghum flour common uses:

  • breakfast porridge
  • thickening stews
  • the manufacture of alcoholic beverages
  • Sweet sorghum syrup Was a typical ingredient in the southern states of America, but its usage in more modern recipes has been replaced by the more affordable, but less flavorful, corn syrup.
  • Jowar roti is a kind of Indian flatbread.
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