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Sorghum Flour

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Commercial Baking Ingredients:

Sorghum Flour

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Ingredient
What is sorghum flour?

A powder made from grinding the sorghum kernel.

Origin

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.

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Function

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

Composition

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

Application

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.

Nutrition

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.