We all know that flour is a crucial ingredient in cooking and baking, but have you ever considered trying something other than the traditional all-purpose flour? Sorghum flour, a gluten-free flour made from a grain that has been a staple food in many African and Asian cultures for centuries, has been making waves in the culinary world recently. But the big question is – is it really better than good old all-purpose flour?
In this article, we’ll explore the unique flavor and health benefits of sorghum flour, and find out if it can really replace all-purpose flour in all of your favorite recipes.

Comparing sorghum flour vs all-purpose flour
Sorghum flour | All-purpose flour | |
Substitution ratio (vs all-purpose flour) | 1:1* | N/A |
Gluten-free? | Yes | No |
Keto-friendly? | No | No |
Paleo-friendly? | No | No |
Common Allergens | None | Wheat, gluten |
Liquid absorbency | Low-medium | Medium |
Pantry shelf life | 1-3 months | 6-8 months |
Best for | Breads, cakes, cookies, and pancakes. | Non-yeast recipes, cookies, biscuits, and some breads |
*You can replace 25% of the all-purpose flour or gluten-free flour blend with sorghum flour, but any more and baked goods may turn out denser, heavier, and with a sour flavor compared to those made with all-purpose flour.
Differences between sorghum flour and all-purpose flour
Sorghum flour is made from a gluten-free grain called sorghum, whereas all-purpose flour, on the other hand, is made from wheat and contains gluten, which gives it its characteristic elasticity and structure. If you have gluten sensitivity or celiac disease, sorghum flour a suitable alternative for you.
Sorghum flour has a mild, slightly sweet, and nutty flavor that is similar to whole wheat flour. All-purpose flour, on the other hand, has a neutral flavor and does not add much taste to dishes.
All-purpose flour is a versatile flour that can be used in a wide range of recipes, from cakes and cookies to bread and pasta. Sorghum flour can also be used in many recipes, but due to its gluten-free nature, it may not work well in certain recipes that require the elasticity and structure provided by gluten.
Baking with sorghum flour vs all-purpose flour
Sorghum flour can be used to make gluten-free bread, cookies, and cakes either on its own or in combination with other gluten-free flours, such as rice flour, tapioca flour, or potato starch.
Sorghum flour doesn’t have gluten, which is what makes baked goods stretchy and hold together. So, if you’re using sorghum flour instead of regular flour in a recipe, you need to add something to make sure the ingredients stick together when you bake them. You can use things like eggs, flaxseed, or xanthan gum to do this. This is important so that your final product has the right texture and consistency.
Sorghum flour has a finer texture than some other gluten-free flours, which can give baked goods a smoother texture. All-purpose flour has a more elastic texture due to its gluten content, which makes it ideal for making bread and other baked goods that require a chewy texture.
Ingredients in sorghum flour vs all-purpose flour
Sorghum flour is made by grinding the whole grain kernels of the sorghum plant into a fine powder. The only ingredient in sorghum flour is therefore sorghum. It should not contain any other additives or ingredients, such as preservatives or artificial colors or flavors.
The only ingredient in all-purpose flour, also known as plain flour, is wheat flour. However, some brands may also include small amounts of additives, such as malted barley flour, ascorbic acid (vitamin C), or enzymes, to improve the texture, rise, and color of baked goods.
Sorghum flour and all-purpose flour nutritional facts
Per ¼ cup serving | Sorghum flour | All-purpose flour |
Calories | 130 | 120 |
Carbs (g) | 28 | 24 |
Fiber (g) | 2 | 1 |
Fat (g) | 0.5 | 0.5 |
Protein (g) | 3 | 4 |
Glycemic index score | 66-70 | 85 |
Sorghum flour is a good source of fiber and other essential nutrients, such as iron, calcium, and magnesium. All-purpose flour, on the other hand, is a refined flour that has been stripped of most of its nutrients during the milling process.
Both flours are high in carbs with high glycemic index scores, so they’re definitely not keto-friendly. See our list of flours that ARE keto-friendly.
Sorghum flour vs all-purpose flour storage
As with most wholegrain flours, sorghum flour has a shorter shelf life than all-purpose flour. Sorghum flour has a shelf life of approximately 1 to 3 months, but it can last longer if stored in the fridge or freezer.
All-purpose flour can stay fresh for up to 6 to 8 months at room temperature, or up to 2 years in the freezer.
Sorghum flour vs all-purpose flour: Which is better?
Overall, both sorghum flour and all-purpose flour have their unique advantages and disadvantages.
Sorghum flour can be used for gluten-free baking, but it’s best when combined with a blend of gluten-free flours – the options are endless! All-purpose flour is ideal for recipes that require a neutral flavor and a lighter texture, but it’s not gluten-free.
In the end, I recommend using sorghum flour for denser and heartier baked goods like bread, muffins, and pancakes, but all-purpose flour is the more versatile option if you’re not worried about gluten.
FAQ
Sorghum flour and all-purpose flour have different properties, so I don’t recommend substituting one for the other in equal amounts. However, sorghum flour can be used as a substitute for all-purpose flour in combination with other gluten-free flours to create a similar texture and flavor. It’s best to adjust the recipe and use a gluten-free all-purpose flour blend or a combination of flours to achieve the desired result.
Sorghum flour is considered to be healthier than wheat flour because it is gluten-free and contains more fiber, protein, and antioxidants.
For gluten-free recipes, a blend of gluten-free flours that mimic the properties of wheat flour is the best option. For non-gluten-free recipes, whole wheat flour, bread flour, or pastry flour can be used depending on the desired texture. Almond flour, coconut flour, and oat flour are also popular substitutes for all-purpose flour in certain recipes.
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