The Forktionary Angle
"Your essential guide to mastering this versatile, nutrient-rich, gluten-free flour in both sweet and savory applications."
Definition
A finely ground flour made from the whole grain of sorghum, a naturally gluten-free cereal, valued for its mild flavor and versatility in baking.
Sensory Profile
Technical Metrics
Fiber Content
~6-8g per 1/4 cup
Gluten Content
0% (Naturally Gluten-Free)
Protein Content
~10-12%
Nutrition Facts
Per 30g (approx. 1/4 cup)Chef’s Secret
Sorghum flour can be a bit crumbly; combine it with other gluten-free flours and a binder like xanthan gum for optimal baking results.
Substitutions
Brown Rice Flour
Similar mild flavor and texture, good for blending in gluten-free recipes.
Millet Flour
Another gluten-free option with a slightly stronger, nuttier flavor.
White Rice Flour
Lighter in color and milder, but less fiber.
Teff Flour
Good for texture, but has a distinct earthy, malty flavor.
Buying Guide
Opt for finely ground, whole-grain sorghum flour. Store in an airtight container in the refrigerator or freezer to prevent rancidity.