Sorghum flour is a perfect substitute for wheat and other grain flours because of endless reasons.
Sorghum – and sorghum flour – is an ancient grain which Australians used first along with some parts of Africa.
Nowadays it is widely grown in the USA. Sorghum is high in nutrients and considered as the fifth most important cereal grain in the world.
Equally, sorghum flour is naturally gluten free, so people with gluten intolerance can use this flour in various ways of cooking and baking.
We grounded the whole sorghum into fine gluten free flour which has a light colour and sweet flavour. You can use this gluten free flour for cakes, muffins, cookies and bread, but if you fancy pancakes or even porridges, here is your solution.
Healthy benefits of consuming sorghum flour:
• naturally gluten free which makes it a great ingredient for people who cannot tolerate gluten
• it is a non-GMO food which means the flour was made with a natural method and does not require any biotechnology
• sorghum is a great source of antioxidants which can prevent many diseases
• rich in fibre which helps the digestive system
• it is great for people with blood sugar issues like diabetes. It has a low glycemic index. Therefore, it takes longer to digest sorghum flour than other similar grain products. It helps the blood sugar level not to raise suddenly.
Nutrition details of Gluten Free Flour Sorghum Flour in 100g:
Fat: 1g of which saturated: 0g
Carbohydrates: 25g of which sugars: 0g
Dietary fibre: 3g
Ingredients: whole grain sorghum