Gluten Free Sorghum Flour Recipe: Blueberry Breakfast Tartlets (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.

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.

Sorghum Flour

We've found that it is a good substitute for oat flour in our gluten-free recipes, not only because of its mild flavor profile, but also because of the comparable protein boost it lends baked goods.

Our Sorghum Flour, also known as jowar flour, is stone ground from 100% whole grain sorghum. 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 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.

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.

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

Sorghum can be a good alternative to gluten-containing grains like wheat if you're following paleo or another grain-free diet. For those looking for a gluten-free grain, sorghum is a super healthy option. You can replace gluten-containing flour with sorghum in baked products like bread, cookies, or other desserts.

Because sorghum flour is low on the glycemic index, it takes longer than other flours to digest. This slows down the rate at which glucose (sugar) is released into the bloodstream, which is particularly helpful for anyone with blood sugar issues, such as diabetes.

Jowar (Sorghum): Jowar is also a good source of carbohydrates, fiber, and protein, but it is higher in certain vitamins and minerals compared to oats. It is particularly rich in iron, phosphorus, calcium, and potassium.

Is sorghum healthier than oats? ›

Whole grain sorghum is an excellent source of 12 essential nutrients — more than corn, wheat, oat, rice and quinoa.

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

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!

If you cannot find sorghum flour, certified gluten-free oat flour is the closest option. The heavier grains (including psuedo-grains like quinoa) tend to contain more protein. Think of flours like buckwheat, quinoa, millet, cornmeal, nut meal, and bean/legume flours as akin to baking with whole wheat flour.

Grain sorghum is also called "milo" and is a major feed grain for cattle. Grain sorghum grows well in Oklahoma because it doesn't require a lot of water and can survive long, hot summers. In Oklahoma and throughout the US, sorghum is a principal feed ingredient for both cattle and poultry.

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.

"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.

Sorghum flour, also known as jowar flour, is a type of flour made from the ground grains of the sorghum plant. It is a gluten-free alternative to wheat flour and is widely used in gluten-free baking and cooking.