We mill the whole white sorghum grain to create this smooth, wholegrain flour. An ancient non-gluten grain with a mild flavour and soft texture, it’s an excellent 1:1 substitute for traditional wheat flour in many of your favourite recipes.
When substituting wheat flour with sorghum in baking recipes it will result in a drier mix which is likely to crumble. Extra moisture should be added to assist binding such as extra vegan butter, oil or egg replacer. Or combine sorghum flour with groundnut meal or LSA.
As this flour is a plain flour it is necessary to add a raising agent, such as yeast or baking powder, when baking or using a recipe that needs self-raising flour.
Sorghum flour can be used in porridge, pancakes, pizza bases, flatbreads and loaves, cakes, muffins and puddings.
Ingredients: Organic Australian White Sorghum Flour
ALLERGENS: May contain traces of gluten.
*PRODUCT OF AUSTRALIA