SORGHUM FLOUR IS A GLUTEN-FREE FLOUR WITH A MILD, SWEET FLAVOR AND SMOOTH TEXTURE. IT'S COMMONLY USED TO MAKE GLUTEN FREE CAKES, BREADS AND OTHER BAKED GOODS, SOMETIMES ON ITS OWN BUT MORE OFTEN COMBINED WITH OTHER GLUTEN-FREE FLOURS.

SORGHUM FLOUR IS PACKED WITH GOOD AND HEALTHY NUTRITION LIKE PROTEIN AND FIBER AS WELL AS OTHER NUTRIENTS.

Enhance your kitchen creations by using Sorghum flour in your cakes, cookies, muffins, pancakes, porridge, flatbreads and much more!
Sorghum flour is naturally gluten free, high in dietary fiber and has a neutral flavor making it ideal for use in baked goods. WHAT DOES IT TASTE LIKE?
Sorghum flour isn't eaten on its own, and foods prepared from it derive their flavor from the other ingredients, the yeast, sugar, salt, fats and so on, that it's combined with, as well as from the caramelization of starches that takes place when the dough or batter is cooked.
If you were to taste the flour by itself, it would taste bland, dry and powdery. SORGHUM FLOUR SUBSTITUTE
Since different gluten-free flours have different properties, it's not always easy to simply substitute one for another.
Because of their higher protein content, flours like buckwheat flour and quinoa flour, for instance, are heavier, and produce a denser product with less rise.
On the other hand, oat flour and brown rice flour are medium-weight flours that would make good substitutes for sorghum flour.

NY SPICE SHOP Whole Grain Sorghum Flour - 100% Natural Juwar Flour - Jowar (Sorghum) - Stone Ground Flour - Atta & Maida - Used for Waffle, Pancake & Cooking - 5 Pound

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