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

FAQs

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

Sorghum flour's texture and density make it comparable to all-purpose wheat flour. One interesting property is that it helps to bind moisture into the dough or batter as well as promoting the formation of CO2 bubbles when making bread.

Sorghum is naturally gluten free and there are a number of different varieties, though sorghum flour is usually beige or white in color and has a mild-tasting sweet flavor. This flour is often used in gluten free flour blends, though you can sometimes find 100% whole grain sorghum flour in specialty stores.

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.

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.

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

Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants. It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties. Several of the phenolic compounds in sorghum have been linked to anti-cancer effects.

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.

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.

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.

What is the best gluten-free flour for yeast baking? ›

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

While sorghum is an excellent source of protein, its shortcomings are well documented. Studies have shown that humans digest only 46 percent of the sorghum they consume, compared with 81 percent of the protein in wheat and 73 percent in corn.

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.

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.

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.

Gluten-free: Sorghum flour is gluten-free, which makes it a good option for people with celiac disease, gluten intolerance, or non-celiac gluten sensitivity. High in antioxidants: Sorghum flour is a rich source of antioxidants, which help protect the body from damage caused by harmful molecules called free radicals.