Sorghum Flour

Sorghum flour is milled from the sorghum grain (Sorghum bicolor) and is naturally gluten-free. It has a mildly sweet, slightly earthy flavour and a light beige colour. It is used in baking bread, biscuits, pancakes and other baked goods as a substitute for wheat flour, ideally combined with other gluten-free flours to improve dough binding. It is rich in fibre, iron and antioxidants. In Africa and Asia, sorghum is a staple food, and its flour is also used to make traditional porridges and beers.