This gluten-free flour is made from grinding the whole grain of the sorghum plant, which is a member of the grass family and is closely related to corn.
Sorghum flour has a mild, slightly sweet flavor and can be used in a variety of baked goods and dishes. Let’s take a closer look at how it’s made, and why should you consider incorporating it into your cooking and baking!
What is sorghum flour?
Sorghum flour (also known as jowar flour) is a type of flour made from ground sorghum grains, which are a type of cereal plant.
Commercially, the sorghum grains are first cleaned and hulled to remove any debris and outer layer. Then, they are milled to produce a fine powder that can be used in various dishes, such as bread, porridge, and pancakes.
Sorghum flour has a mild, slightly sweet and nutty taste. The flavor can vary depending on the type of sorghum grain used and the degree of processing, but it generally has a pleasant, earthy taste that works well in both sweet and savory recipes.
What’s the difference between sorghum flour and regular flour?
Sorghum flour is gluten-free, which means it doesn’t have the same proteins that wheat flour does. Regular flour, on the other hand, is made from wheat and contains gluten.
While all-purpose flour can be used as a versatile, stand-alone flour in many different recipes, sorghum flour is often blended with other flours in all-purpose gluten-free baking flour blends.
Benefits of sorghum flour
Sorghum flour is one of the best gluten-free flours for baking. It has a finer texture than some other gluten-free flours, which helps give baked goods a smooth texture.
Being a whole-grain flour, sorghum flour is high in fiber and other nutrients like iron and B vitamins (higher in protein and iron than quinoa!). These nutrients can help with digestion, energy levels, and overall health.
In addition, sorghum flour is rich in antioxidants, including flavonoids, phenolic acids, and tannins. These compounds have been found to reduce oxidative stress and inflammation within the body.
Consuming sorghum flour is generally safe for people with common allergies (nuts, soy, gluten, etc.) and those following a low FODMAP diet. However, you should discuss this with your physician before introducing sorghum flour into your diet.
Sorghum flour nutrition facts
| Flour (¼ cup) | Calories | Carbs | Fiber | Sugar | Fat | Protein | Glycemic Index |
| Sorghum flour | 130 | 28 g | 2 g | 0 g | 0.5 g | 3 g | 66-70 |
| All-purpose flour | 120 | 24 g | 1 g | 0 g | 0.5 g | 4 g | 85 |
How to bake and cook with sorghum flour
Cooking and baking with sorghum flour is pretty easy, especially if you’ve worked with other gluten-free flours before. It’s great for making things like bread, muffins, and pancakes. It has a slightly sweet and nutty flavor that works well in both sweet and savory recipes.
As for cooking, sorghum flour can be used as a thickener for soups and stews, and it’s also great for making things like fritters and veggie burgers. Just be sure to follow recipes that are specifically designed for sorghum flour to get the best results.
I don’t recommend replacing 100% of all-purpose flour or a gluten-free flour blend with sorghum flour, as this can produce a sour flavor and weird mouth feel. In my experience, it’s best to stick to 25% sorghum flour or less, and combine it with other gluten-free flours, such as rice flour, tapioca flour, or potato starch. Or you can pick up a gluten-free flour blend (all-purpose), which usually combines all of these ingredients with sorghum flour.
Popular sorghum flour baked goods and dishes
Here are some popular foods that can be made with sorghum flour (usually mixed with other gluten-free flours):
- Bread
- Pizza Crust
- Pancakes
- Muffins
- Waffles
- Cake
- Cookies
- Brownies
- Tortillas
- Biscuits
- Thickener in soups, stews, and gravies
- Coating for fried foods like chicken or fish
How to make sorghum flour at home
Here is a simple recipe for making sorghum flour at home:
- Start by measuring out the desired amount of whole-grain sorghum. You can use as much or as little as you like, depending on your recipe.
- Rinse the sorghum thoroughly with cold water and drain off any excess water.
- Spread the sorghum out on a baking sheet and allow it to dry completely. This can take anywhere from a few hours to overnight.
- Spread the dried sorghum out evenly on a baking sheet and bake in the oven for 20-25 minutes, or until the sorghum is lightly toasted and fragrant.
- Remove the sorghum from the oven and allow it to cool completely.
- Transfer the cooled sorghum to a high-powered blender or food processor and grind it into a fine flour.
- Sift the flour until you get a fine, even consistency.
How to store sorghum flour
Sorghum flour can go rancid quickly if not stored properly, so it’s essential to keep it in an airtight container and away from direct sunlight or heat.
Store store-bought sorghum flour generally has a shelf-life of about 1-3 months. Make sure that the container is tightly sealed to prevent moisture and insects from getting in. You can also store the sorghum flour in the refrigerator or freezer to prolong its shelf life.
Homemade sorghum flour has a shorter shelf life than store-bought flour. For best quality, use it within 1-2 months of grinding.
What are the best substitutes for sorghum flour?
Millet flour has similar properties to sorghum flour and makes the best all-around replacement. Amaranth is another good one – sorghum, millet, and amaranth flour are all made from different types of whole-grain flours that look and act similar to one another.
Red whole wheat flour (contains gluten) is a good substitute for things like bread, as it has a higher protein content. In general, whole-wheat flour is more readily available and easy to use, as it doesn’t need to be mixed with any other flours in recipes.
FAQs
No, sorghum flour is not the same as wheat flour. Sorghum flour is gluten-free and is made from grinding the whole grain of the sorghum plant, while wheat flour is made from grinding wheat grains that contain gluten.
Another name for sorghum flour is jowar flour, as sorghum is also commonly known as jowar in some regions.
You can try using sorghum flour instead of all-purpose flour in some recipes, but keep in mind that you may need to make some adjustments to get the texture and taste right. It’s best to look for recipes that are specifically made for sorghum flour.
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