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2 Lbs

Sorghum Flour

Sorghum flour is a versatile and nutritious gluten-free flour that can be used in various recipes, providing both flavor and health benefits.

Quantity:

SHIPPED TO MOST US DESTINATIONS

Description

Sorghum flour, also known as jowar flour, is a gluten-free flour made from ground sorghum grain. Sorghum is a cereal grain that has been cultivated for thousands of years and is known for its resilience in various climates.

Our flour has a mild, slightly sweet and nutty flavor, making it a versatile ingredient suitable for both sweet and savory dishes. Quay’s sorghum flour is 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.

Gluten-Free Alternative: Sorghum flour’s natural gluten-free status has made it a valuable ingredient for those with celiac disease or gluten sensitivity. It has gained popularity in gluten-free baking, helping people enjoy a wide range of baked goods without the need for wheat flour. Each batch of our flour is tested and verified free from top 9 allergens.

Nutritional Benefits: Sorghum flour is known for its nutritional value. It is a good source of dietary fiber, providing digestive health benefits, and it contains essential vitamins and minerals. Its antioxidants may contribute to overall well-being.

Ingredients

Whole Grain Sorghum

More Details

Uses:

Sorghum flour is a gluten-free and nutritious ingredient used for:

  • Gluten-Free Baking (breads, muffins, pancakes).
  • Traditional Flatbreads (injera, roti).
  • Thickening Sauces and Soups.
  • Making Gluten-Free home-made pasta.
  • Coating for Frying (chicken, fish).
  • Breading for meat and vegetables.

Certifications

Sorghum flour is a type of flour made from ground sorghum grain, which is naturally gluten-free and highly versatile.

Yes, sorghum flour is naturally gluten-free, making it a suitable option for individuals with celiac disease or gluten intolerance.

Sorghum flour is gluten-free and has a different taste and texture compared to wheat flour. It can produce denser and moister baked goods, and it’s often blended with other gluten-free flours for better results.

Sorghum flour is not typically used as a direct one-to-one substitute for wheat flour due to its unique properties. Adjustments may be necessary to achieve the desired texture and taste in recipes.

Sorghum flour has a mild, slightly sweet, and nutty flavor, which makes it suitable for a wide range of recipes without dominating the taste.


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