Bob's Red Mill Sweet Sorghum Flour, Gluten Free, 22 oz
🌾 Gluten-Free
🌱 Vegan
🥕 Vegetarian
🍬 Sugar-Free
🧬 Non-GMO

Bob's Red Mill Sweet Sorghum Flour, Gluten Free, 22 oz

$20.99

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Product Details

Bob's Red Mill Sweet Sorghum Flour is a fine whole grain flour milled from white sorghum. Its mild, faintly sweet flavor and pale color let it blend into a recipe, unlike stronger bean or buckwheat flours.

Use it in breads, cakes, cookies, pancakes, muffins and quick breads, or on its own for flatbreads. Each bag is 22 oz.

Ingredients

Whole Grain Sorghum.

Nutrition Information
Serving size1/4 cup (35g)
Calories130
Total Fat1g (1% DV)
Saturated Fat0g (0% DV)
Trans Fat0g
Cholesterol0mg (0% DV)
Sodium0mg (0% DV)
Total Carbohydrate28g (10% DV)
Dietary Fiber2g (7% DV)
Total Sugars0g
Includes Added Sugars0g (0% DV)
Protein3g
Vitamin D0mcg (0% DV)
Calcium2mg (0% DV)
Iron1mg (6% DV)
Potassium124mg (2% DV)
Directions & Storage

For breads, cakes and cookies, Bob's Red Mill suggests 15 to 20 percent sorghum in a mixed gluten free flour blend, with a binder such as xanthan gum to do the work gluten would do.

Bob's Red Mill Sweet Sorghum Flour, Gluten ... $20.99

The Complete Guide

How To Use It

You wantSorghum shareNotes
Gluten-free flour blend for cakes, cookies, muffinsAbout a fifth of the blendPair with rice flour and a starch such as tapioca or potato
Pancakes and wafflesUp to three quartersThe rest as tapioca or cornstarch for tenderness
Flatbreads, roti and bhakriAll sorghumHot water dough, no binder needed
Breading for chicken or fishAll sorghumBrowns evenly and tastes neutral
Thickening gravy or stew1 tbsp per cup of liquidWhisk into cold liquid first
Yeast breadAbout a quarter of the blendNeeds a binder and a starch-heavy blend

Tips And Common Mistakes

  • Let the batter rest. Whole grain sorghum absorbs liquid slowly. Twenty minutes before baking turns a gritty batter smooth.
  • Do not use it alone in cakes. With no gluten and no starch to lighten it, a 100 percent sorghum cake is dense and crumbly. It shines as part of a blend.
  • Pull bakes a few minutes early. Sorghum dries out faster than wheat if overbaked. A toothpick with a few moist crumbs is done.
  • Its mild flavor is the point. Use it where you want the vanilla, chocolate or fruit to lead, and save stronger flours like buckwheat for recipes that can take them.
  • Keep it cool. Whole grain flours carry the oil of the germ. The sealed bag keeps longest in the fridge or freezer.

Who It's For

  • Gluten-free bakers building their own flour blend instead of buying a mix
  • Anyone making jowar roti or bhakri at home
  • Cooks who want a neutral gluten-free flour for breading, thickening and pancakes
  • Households that find bean flours bitter and rice flour gritty

Recipes to Make

Sorghum Roti

6 flatbreadsPrep 15 minCook 15 min
Ingredients
  • 1 cup Bob's Red Mill Sweet Sorghum Flour, plus more for dusting
  • 1/4 tsp salt
  • 3/4 cup boiling water, plus a little more if needed
  • Ghee or butter to serve
Steps
  1. Stir the flour and salt in a bowl. Pour in the boiling water and mix with a spoon, then knead with your hands for 3 to 4 minutes until smooth and pliable, adding a spoon of water if it cracks.
  2. Divide into 6 balls. Dust a board with sorghum flour and pat or roll each ball into a thin round, about 6 inches, patching any cracks at the edge.
  3. Heat a dry skillet over medium-high heat. Cook each roti 1 minute, flip, cook 1 minute more, then flip again and press gently with a towel until it puffs.
  4. Brush with ghee and keep warm in a towel while you cook the rest.
Tip: Hot water is what makes a gluten-free dough hold together. Lukewarm water gives a crumbly dough that will not roll.

Gluten-Free Sorghum Pancakes

8 pancakesPrep 10 minCook 15 min
Ingredients
  • 3/4 cup Bob's Red Mill Sweet Sorghum Flour
  • 1/4 cup tapioca starch
  • 1 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp xanthan gum
  • 1 egg
  • 3/4 cup buttermilk, plus more if needed
  • 2 tbsp melted butter
Steps
  1. Whisk the dry ingredients together. In another bowl whisk the egg, buttermilk and melted butter.
  2. Combine and stir just until no dry spots remain. Rest the batter 20 minutes. Thin with a splash of buttermilk if it is very thick.
  3. Cook 1/4 cup portions on a buttered griddle over medium heat, 2 to 3 minutes per side, until golden.
  4. Serve with maple syrup and fruit.
Tip: The rest matters more here than with wheat pancakes. Skip it and the pancakes taste sandy.

Sorghum Chocolate Chip Cookies

24 cookiesPrep 15 minCook 12 minChill 30 min
Ingredients
  • 1 cup Bob's Red Mill Sweet Sorghum Flour
  • 1/2 cup tapioca starch
  • 1/2 tsp xanthan gum
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup chocolate chips
Steps
  1. Whisk the sorghum flour, tapioca starch, xanthan gum, baking soda and salt.
  2. Beat the butter and both sugars until fluffy, then beat in the egg and vanilla.
  3. Stir in the dry mix, then the chocolate chips. Cover and chill the dough 30 minutes.
  4. Heat the oven to 350 F. Scoop tablespoon balls onto parchment-lined sheets, 2 inches apart, and bake 11 to 12 minutes until the edges are set and golden.
  5. Cool on the sheet 5 minutes before moving. They firm up as they cool.
Tip: Chilling keeps the cookies from spreading thin, which gluten-free doughs do more than wheat doughs.

Questions About This Product

The things people actually want to know before they cook with it.

Is sorghum a kind of wheat?
No. Sorghum is a separate cereal grass, not related to wheat, rye or barley, which is why its flour has no gluten.
Is this the same thing as sorghum syrup or sorghum molasses?
No, and they do not swap for each other. Sorghum syrup is a liquid sweetener boiled down from the stalk juice, while this is a dry flour milled from the grain.
Does the word sweet in the name mean it is sweetened?
No. It is plain milled grain with no added sugar. Sweet describes the mild flavor of the white sorghum, so still add the sugar your recipe calls for.
How much xanthan gum do I need with it?
Bob's Red Mill suggests about a quarter teaspoon per cup of gluten free flour as a starting point. Too little gives a dry, crumbly bake, and too much makes it gummy, so adjust from there.
Is sorghum flour the same as jowar flour?
Yes. Jowar is the Indian name for sorghum, so this is the flour to use for jowar roti or bhakri.

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