Wheat free and Gluten free
Similar to millet. Used to make porridge or flat unleavened breads. Sorghum is high in insoluble fiber, with relatively small amounts of soluble fiber. The protein and starch in sorghum are more slowly digested than other cereals. The slower rate of digestibility of sorghum products may be beneficial to diabetics.
Instructions: It can be substituted for wheat flour in a wide variety of baked goods. Its bland flavor and light color does not alter the taste of finished products. A combination of sorghum flour and soybean flour work especially well. Because sorghum flour does not contain gluten, successful bakers incorporate a binder such as xanthan gum or cornstarch
Storage: This flour stores well under normal temperatures; up to 4 months in freezer
Analysis (per 100g): 229.0 calories, 11.3g protein, 3.3g fat, 1.7g fiber, 73g carbohydrates, 4.4mg iron, 6mg sodium