18 Sorghum Flour Recipes (Gluten-Free) (2024)

FAQs

What does sorghum flour do in gluten-free baking? ›

Sorghum flour is naturally gluten free, high in fiber, rich in antioxidants, and, best of all, it has a mild, slightly sweet flavor that makes it a perfect alternative to wheat flour.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

These analyses provide molecular evidence for the absence of toxic gliadin-like peptides in sorghum, confirming that sorghum can be definitively considered safe for consumption by people with celiac disease.

Sorghum is rich in phytochemicals that have been reported to have glucose-lowering (7) and cholesterol-lowering properties (8).

It has a very soft, light crumb with a mild, sweet flavour, allowing sorghum flour to yield smoother and softer textured gluten-free baked goods. It can be used as a 1:1 all-purpose flour substitute in just about any recipe, or blended with starches, other gluten-free flours and xanthan gum.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

If you'd like to turn your favorite bread recipe into a gluten free one, look no further than Bob's Red Mill Gluten Free All Purpose Baking Flour. A great substitute for traditional bread flour, it is designed to be used in nearly every wheat flour recipe.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

The biggest health risk of sorghum is tied to its potential as an allergen. Allergies associated with grasses and grass pollen are extremely common. Unfortunately, sorghum is a grass and is known to produce an allergic reaction in some people.

In addition to the high content of anti-inflammatory phenolic compounds, sorghum contains several groups of bioactive compounds with the capacity to induce pro-inflammatory immune responses.

Is sorghum good for gut bacteria? ›

Analyzing fermentation profiles across diverse human microbiomes, they discovered that grain from parental lines of sorghum stimulate growth of many species of gut microbes that are known to be beneficial to our health whereas grain from waxy derivatives lacks this capacity.

Sorghum is a versatile crop, serving as an excellent substitute for rice, oatmeal, and other grains such as quinoa and barley.

When processed into a flour, sorghum flour has a mild, slightly sweet flavor and smooth texture that makes it suitable for making brownies, cookies, muffins, waffles and all kinds of other baked goods. Sorghum flour's texture and density make it comparable to all-purpose wheat flour.

Yield – 1 : 3 – 1 cup of dried wholegrain sorghum cooked in 3 cups of water will give around 3 cups of cooked sorghum. Preparation Tips: As for most whole grains, it is always a good idea to soak the sorghum first, ideally for 6-8 hours, so that it is easier to digest.

It can also substitute for other grains in cakes, cookies, breads and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies and more—although keep in mind you'll need to include a binder such as xanthan gum.

Brown or white sorghum flour with smaller particle size produced high density and viscosity batters with small and hom*ogeneous air bubbles distribution. Independently of the sorghum variety used, smaller particle size flour leads to sponge cakes of high volume and low firmness.

Sorghum flour is a gluten-free flour with a mild, sweet flavor and smooth texture. It's 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.