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

FAQs

Can you use sorghum flour in gluten free baking? ›

Because sorghum does not contain gluten, a "binder" such as xanthan gum, must be added when gluten is needed to create a successful product. Add one-half teaspoon xanthan gum per cup of sorghum flour for cookies and cakes or one teaspoon per cup of flour for breads.

While sorghum is considered as a safe food for celiac patients, primarily due to its relationship to maize, no direct testing has been conducted on its safety for gluten intolerance.

As a general rule, sorghum flour can be substituted for up to half of the wheat flour in a recipe, but it may require additional binding agents such as xanthan gum or guar gum to help the baked goods hold together.

It has a light color and texture and a mild, sweet flavor, making our white sorghum flour a popular alternative to wheat flour and a wonderful ingredient for gluten free baking. Sorghum grains are unrelated to wheat, so they are suitable for those with celiac disease or a gluten intolerance.

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.

We often reach for almond flour in baking recipes when we're looking for a light, fluffy, cake-y texture with neutral flavor, because almond flour has a milder flavor than almond meal, and tends to fluff up nicely when baked!

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.

The glucose level was significantly lower in sorghum treatments at 45 – 120 min intervals while insulin response was significantly lower at 15 – 90 min intervals. Incremental area under the curve (iAUC) was 35% lower for glucose response and 55% lower for insulin response with sorghum treatments.

Sorghum is rich in phytochemicals that have been reported to have glucose-lowering (7) and cholesterol-lowering properties (8). Scientific evidence has also shown that sorghum extracts has hypoglycemic activity in diabetic rats, thus helping to control the negative effects of DM (9, 10).

Sorghum flour is susceptible to rancidity and develops off-flavor within a short duration when stored.

Can you bake with sorghum flour? ›

Sorghum flour has a grassy, nutty flavor that reminds me of a cross between corn flour and brown rice flour. It's a staple of gluten-free baking and can be found in many gluten-free flour blends. You can also sub sorghum flour (by weight) for oat flour or millet flour in any of my recipes!

Sorghum is a versatile crop, serving as an excellent substitute for rice, oatmeal, and other grains such as quinoa and barley.

🚨 Potential Allergic Reactions and Sensitivities

Allergies to sorghum are less common than to other grains, yet parents should be vigilant. Signs of an allergic reaction include hives, itching, swelling, digestive distress, and in severe cases, anaphylaxis.

Sorghum contains a significant amount of polyphenols and condensed tannins contributing to bitterness and astringency 136 . The addition of 50% wholegrain sorghum flour in wheat bread led to higher intensities of bitter taste and aftertaste compared to 100% wheat bread 137 . ...

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.

Almond flour is one of the most common grain- and gluten-free flours. It's made from ground, blanched almonds, which means the skin has been removed. One cup of almond flour contains about 90 almonds and has a nutty flavor.

"But, if I'm trying to sub a regular traditional flour, I tend to grab oat flour since that mimics wheat flour beautifully." She also attains fluffiness by mixing blanched almond flour and oat flour, adjusting the amounts for each recipe.