Common Uses
About Sorghum Flour
Sorghum flour is a versatile, gluten-free flour made from finely ground whole grains of sorghum, a cereal grain that boasts a mild, sweet flavor and a slightly earthy undertone. Its light color and smooth texture make it an excellent choice for gluten-free baking, providing structure and a soft crumb to breads and quick breads. Sorghum flour is rich in dietary fiber and antioxidants, offering a nutritious boost. Due to its binding properties, it is often combined with other gluten-free flours and binding agents like xanthan gum to achieve desired textures in baked goods.
History
Sorghum's cultivation dates back thousands of years, originating in Africa, where it serves as a staple crop due to its drought resistance. It spread to India and China and eventually made its way to the United States in the 19th century. Initially valued for animal feed and syrup production, sorghum has gained popularity in recent years as a key ingredient in gluten-free baking, thanks to the increasing demand for gluten-free products. Its rich nutritional profile and adaptability to various climates have contributed to its global prominence, making it a favored choice among health-conscious bakers.
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