Sorghum Flour | American Society of Baking
Commercial Baking Ingredients:

Sorghum Flour

What is sorghum flour?

A powder made from grinding the sorghum kernel.


Sorghum is an ancient grain dating back 8,000 years to Egypt.

Currently, in the United States, sorghum is primarily grown in the southern Midwestern states (Kansas, Oklahoma, Texas). It is the United States’ third-largest cereal grain. India and Nigeria are also large producers of sorghum.

Related Links:


Sorghum can be used in combination with gums and starches to replace wheat flour for gluten-free products.


Sorghum flour is approximately: 11.6% water, 9.1% protein, 3.4% fat, 1.2% ash, 70.6% carbohydrate, 4.0% fiber.


Sorghum flours can be used in combination with other gluten-free flours (potato, tapioca, rice) as well as starches and gums to develop gluten-free baked goods, including cakes, breads, pizza dough, cookies, muffins, etc.


Sorghum is void of gluten. It contains high levels of diverse and unique phenolic compounds (phenolic acids, flavonoids, anthocyanins, tannins) that are good source of natural antioxidants.