Sorghum flour is naturally gluten-free. It has a mild and sweet flavour with a smooth texture. Sorghum flour can be used in baking gluten-free cakes, cookies, breads and pancakes. It is often combined with other flours. From what I read on the internet Sorghum was recently named the new quinoa by Vogue.
A great video from Dr Gundry: https://youtu.be/Q4sfGNkHacs
- high in fibre
- low gi
- high in protein
- lectin free grain
- good gut microbiome
How to Bake with Sorghum Flour
Due to its light texture baking with sorghum flour can be tricky. It is best to combine sorghum with another starchy flour like arrowroot, tapioca flour, or sweet rice flour.
Sorghum flour is commonly used for Indian roti known as jowar (jo-wah) roti.
Note: If you don't have sorghum flour then oat flour can be a good substitute if the recipe calls for sorghum flour.
Is Sorghum Flour Healthier than Wheat Flour?
Yes, it is an excellent substitute for wheat flour. But do not substitute recipes 1:1 you will need to blend it with another flour for structure. It is perfect for anyone that can't tolerate wheat flour and those avoiding wheat due to celiac disease.
Where to buy Sorghum?
It can be found in some larger supermarkets or health food stores. In Sweden, it is called durramjöl.
A will be experimenting with some simple sorghum flour recipes over the next few weeks.