By Georgina Hartley • Published • Updated
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Sorghum flour is a versatile alternative flour which is naturally gluten-free. Its mild flavour works well in many sweet and savoury recipes in everything from flaky pastry to vanilla cake. Once you discover all this flour can do it will become an indispensable ingredient in your baking.
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You might have heard of sorghum flour which traditionally had been best known for making the Indian flatbread jowar roti. However, it has really exploded in popularity in recent years since it is such a versatile baking flour. It is light or beige in colour with a mild sweet flavour and soft smooth texture which can be used across a variety of sweet or savoury recipes to tremendous results.
Jump to:
- Is Sorghum Flour Gluten-Free?
- What Is Sorghum Flour Made From?
- Traditional Ways Of How To Use Sorghum Flour / Sorghum
- Can I Replace All-Purpose Flour With Sorghum Flour?
- What Does Sorghum Flour Taste Like?
- Nutritional Benefits of Sorghum Flour
- Baking With Sorghum Flour
- Sorghum Flour Substitute
- How To Store Sorghum Flour
- Where To Buy Sorghum Flour
Is Sorghum Flour Gluten-Free?
Yes, sorghum flour is a naturally gluten-free flour which is approved by Coeliac UK as being a safe gluten-free grain so suitable for those with a gluten intolerance or with coeliac disease.
What Is Sorghum Flour Made From?
Sorghum flour is finely ground from the whole grain kernel of sorghum. This is a naturally gluten-free ancient cereal grain common throughout Australasia and Africa. Its roots can be traced back 5000 years and is the fifth most important cereal crop in the world.
Traditional Ways Of How To Use Sorghum Flour / Sorghum
- Breakfast porridge.
- Thickening stews.
- Production of alcoholic drinks.
- Sweet sorghum syrup - a common ingredient in the southern states of America but its use has been swapped out in more recent recipes for the more economical, but less flavourful, corn syrup.
- Jowar roti - an Indian flatbread.
However, recently sorghum flour has risen in popularity with gluten-free bakers as it can be used in a variety of sweet and savoury recipes when blended with other flours.
Can I Replace All-Purpose Flour With Sorghum Flour?
Like most gluten-free flours it cannot be used as a wheat flour 1:1 substitute. It doesn’t have the binding properties that are present in wheat flour so it isn’t a great gluten mimic. For best results you should mix sorghum flour with other gluten-free flours to create very successful gluten-free flour blends. Used in this way sorghum flour can be incorporated in a wide variety of recipes from breads to cakes to pie crusts.
You'll often find sorghum flour listed among the ingredients of several branded gluten-free flour blends such as Bob's Red Mill Gluten-Free 1:1 Baking Flour.
What Does Sorghum Flour Taste Like?
Sorghum flour has a mild sweet and slightly nutty flavour with soft vanilla tones.
Think of sorghum flour as a slightly sweeter version of whole wheat flour and you’ll be heading in the right direction as far as flavour profiles go.
Common flavour pairings: vanilla, warm spices, bananas, berries, stone fruits, nuts, butter, caramel, dates cheese or honey.
Nutritional Benefits of Sorghum Flour
Sorghum flour is high in fibre and a good source of anti-oxidants which helps fight inflammation and heart disease. It is a low gi food so slow to digest and helps to balance out blood sugars. It is also high in protein so promotes a soft tender crumb in bakes.
READ MORE >>> Sorghum Nutrition
Baking With Sorghum Flour
Sorghum flour is a subtly flavoured wholegrain flour with a delightful fluffy texture. However it is not usually used as a direct replacement for wheat flour as it lacks the necessary stickiness to keep baked goods together. Plus the flavour can become overwhelming with a dry pasty mouthfeel if used excessively within a recipe.
Sorghum flour is at its most effective when used in flour blends. Aim for sorghum to contribute no more than 30-35% of the total amount of flour.
- Mix it with another wholegrain flour (like buckwheat flour) to temper the flavour.
- Include a starchy flour (like tapioca starch or cassava flour) or a protein packed flour (like almond flour or chickpea flour) to strengthen the structure of the bake and a good moist texture.
⭐️This >>> Introduction To Gluten-Free Flours <<< will give you some tips and tricks if you are keen to start creating your own flour blends using sorghum flour and suggests flour ratios you might consider.⭐️
For a full to bursting compendium of recipes which use sorghum flour then click on the button below.
Sorghum Flour Recipes
Sorghum Flour Substitute
Sorghum flour is a wholegrain flour so it is best to swap it out for another wholegrain flour which will have a similar texture and role within a gluten-free flour blend. The best choices for an alternative to sorghum flour are:
- Oat flour. Similarly if you are intolerant to oat flour then sorghum flour makes an excellent substitute.
- Millet flour
- Brown rice flour
How To Store Sorghum Flour
Sorghum flour will have a decent shelf life if kept in a cool dark place once opened. Transfer the flour to an airtight container, suitably labelled with the name of the flour and the date, and it will keep for up to 6 months.
However, if you store in the freezer then the shelf life can be considerably extended to 1-2 years.
Where To Buy Sorghum Flour
You can purchase it at health food shops and some well-stocked supermarkets. Sorghum flour is gaining in recognition due to its impressive nutritional benefits and because of the rise in popularity of the gluten-free diet. You may also find it under the name ‘sweet white sorghum flour.’
Always check the labelling to ensure it is 100% sorghum flour and is certified gluten-free.
These are my favourite UK based online retailers:
I also recommend the following brands:
Reader Interactions
Comments
Erin says
Hi and thanks for the article. I’ve used white sorghum a lot and it’s one of my favorite flours. I have seen red sorghum available for sale for better prices. Do you know anything about red vs. white in baking? Are they interchangeable? Are the flavors similar? I’m mostly baking sourdough sandwich bread. Thanks!
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Georgina Hartley says
As far as I know they have slightly different nutritional properties. I rarely use red sorghum flour as I prefer white for my recipes but I would imagine they are pretty interchangeable.
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Debra Roth says
Hi Georgina,
I am new to using gluten free flours. Can I make a flour blend using just sorghum flour and either potato starch or tapioca starch or do I need to add another gluten free flour?Your blog is very informative and has helped know more about gluten free flours
Thank you,
DebraReply
Georgina Hartley says
Hi Debra, it depends on what you are using the flour blend for. I prefer to make my flour blends using at least 3 flours which gives a better balance of texture, structure and flavour to the blend. You will need to experiment to decide but you can use just sorghum plus a starchy flour - depending on the recipe. The waitlist for my online course on how to use gluten-free flours, how to experiment with them and how to create your own blends is currently open. Click on the link if you want to learn more about it >>> https://fromthelarder.lpages.co/gluten-free-baking-voyager/
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Monica says
Hi! I'm not sure if you can help, but I live in a country without Bob's Red Mill flours, and the only sorghum flour I can get is imported straight from India. I find the texture to be a bit gritty in my gf baked goods. Is there anything I can do? Would putting it in the food processor help smooth it out? Thanks!
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Georgina Hartley says
Hi Monica, I think your best bet is to blend the sorghum flour with another flour like millet flour or oat flour to counteract the grittiness. Some brands of sorghum flour are better than others. I think the food processor would make little difference. Depending on what you are making with the sorghum flour you could also try allowing your batter/mixture/dough to rest for about 20-30 minutes to allow the sorghum to absorb more liquid to counteract the grittiness.
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Fatima says
Hi, Georgina,
I'm of Indian origin but I don't know how to make jowar roti! Do you have a recipe for it? I should have learned it from my grandmother when I was in India.Reply
Georgina Hartley says
Hi Fatima, I'm afraid I don't have a published recipe for it.
Pam says
Hi Fatima,
I’ve been making roti with Sourgum for many years. I’ve mixed it with spelt or Amaranth flour and Quinoa.
Pam
Elisabeth Elmquist says
I have neither sorghum nor oat flour at the moment. What alternative can I use, please???
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Georgina Hartley says
It depends what you are baking but you can substitute for another wholegrain flour - millet flour, teff flour, buckwheat or even rice flour.
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Helen Micallef says
Hi Georgina.
This article has been really helpful as I was looking for a substitute to Rice Flour as I am allergic to rice. Anyway, you mention that you need to use Xanthum Gum with Sorghum Flour. Can you explain when this would be necessary and what would be the ratio of them to work together?
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Georgina Hartley says
Hi Helen, I'm happy this info was useful to you. I don't agree that you do need to use xanthan gum with sorghum flour (not sure where you read it in my article as xanthan gum is not an ingredient I like to use) but you might need to use a starchy flour depending on what recipe you want to use the sorghum flour in. Without starch your bake will crumble and fall apart. For more information on blending gluten-free flours then do visit this post >>>
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Denise Hooper says
Can sorghum flour replace soy flour used in baking? Can it serve the same purpose?
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Georgina Hartley says
Hi Denise, no sorghum isn't a direct substitute for soy flour due to their different nutritional composition. A better substitute for soy flour is a flour with more protein like almond flour or chickpea flour.
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Brynn Raupagh says
I live in the US and buy sorghum flour at Indian food stores. It is called Jowar there. You can get a 2 lb bag for about $2/lb which is a lot cheaper than Bob's Red Mill. I also purchase bean/besan and buckwheat flours there. I buy tapioca starch and potato starch at Chinese food stores. Hope this helps!
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Georgina Hartley says
That's great info - thank you!
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Samuel says
Can sorghum flour be mixed with cocoa to produce tea
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Georgina Hartley says
I haven't heard of this before - I'd love to know if I'm missing out on anything - this sounds really interesting!
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Sheela Churchill says
Hi Geogina,
I have been scouring you site but I hv not actually seen a recipe on a combination on the flours you mention in making a loaf of bread. I was wondering would it be possible to create one in a combination on Sorghum, Oat, and Sweet Rice flour? Using yeast and sugar? And adding 1 egg.(optional)Or using cream soda as a rising agent with xantham gum as a Thickner.?
Thanks.
Sheela.
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Georgina Hartley says
Hi Sheela, It's absolutely possible to create a loaf using the flours you mention. I have a gluten-free Irish Soda Bread recipe here.
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Kenicia Gold says
Wow! Thank you so much for openly sharing your knowledge! Gluten has wrecked havoc on my family's life in so many different ways. If we weren't living it even I would find it hard to believe. Thanks do much for the help in trouble shooting recipes.
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Georgina Hartley says
Such a pleasure. I'm happy you found this information useful!
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Melanie noedl says
Oh Georgina! I didn't see this reply until just now. Thank you so much for replying!
I ordered Sorghum flour from France now, there just isn't any organic flour available here.
Do you think I can replace rice flour with sorghum flour 1:1?
I think if I have a question I'll ask you on Instagram after this question. That notifies me 🙂
Thanks a lot and greetings from Germany!Reply
Melanie noedl says
Hi Georgina!
I came across your blog while I was searching Infos about sorghum flour. I totally new to gluten free baking. Here in Germany sorghum is not really known and almost not available. I'm trying to avoid rice flour because of the arsenic (is that the proper English word for it?) anyway I was wondering what the ration between sorghum flour and tapioca flour is? Or any starch.
I hope you can answer me and sorry for my English 🙂 I found you on Instagram too.
Thanks Mel 🙂Reply
Georgina Hartley says
Hi Mel, thank you for getting in touch. I recommend the following rule if you're going to start blending flours: 70% wholegrain flours (1-3 different flours)
30% starch (1-2 different flours) I hope that helps and good luck with sorghum flour!!Reply
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