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Description
Sorghum Flour is a versatile alternative flour that is naturally gluten-free. Its mild flavour works well in many sweet and savoury recipes in everything from flaky pastry to vanilla cake. Once you discover all this flour can do it will become an indispensable ingredient in your baking.
Sorghum Flour is a subtly flavoured whole grain flour but it cannot be used as a direct replacement for wheat flour as it lacks the necessary stickiness to keep a cake together. The flour should be paired with starchy flour to stop the bake from being dry and crumbly. Whisk Sorghum Flour with starchy flours like Sweet Rice Flour, Tapioca Flour or Arrowroot to create a perfect flour blend.
Sorghum is an ancient whole-grain kernel that is ground into a fine flour. Sorghum is actually seen as the world’s 5th more important crop. Our Sorghum Flour is made from 100% Sorghum Grain with no added ingredients.
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Ingredients
Whole sorghum grain.
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Directions
1/2 teaspoon of binder is needed per cup of Sorghum Flour for cookies and cakes, and 1 teaspoon of binder per cup of flour for bread recipes.
A binder could be Xanthan Gum, Guar Gum, egg whites, Corn Starch or Gelatin -
Uses
- Try using Sorghum Flour in gluten-free recipes for baked simple goods like bread, muffins, cookies, and pancakes.
- Use a binding agent like Xanthan Gum or Guar Gum when baking with Sorghum Flour to make sure your recipe turns out with the right texture.
- When baking with Sorghum Flour, use a little more oil or fat and an extra egg to improve the texture and moisture content of your recipe. -
Storage
Product should be stored in a dry, clean area at temperatures not exceeding 20˚C and 60% relative humidity. Optimum shelf life is approximately 6 months under proper storage conditions.
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Nutrition
Nutrition Facts Per 3½ tbsp (30 g) Amount % Daily Value Calories 110 - Fat 1 g 1% Saturated Fat 0 g - + Trans Fat 0 g 1% Carbohydrate 22 g - Fibre 2 g 7% Sugars 1 g 1% Sugar Alcohol - - Protein 3 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 100 mg 2% Calcium 0 mg 0% Iron 1 mg 6%
| SKU | Unit Size |
|---|---|
| 50991 | 6 x 400 g |
| 50992 | 2 kg BULK |
| 50994 | 10 kg BULK |
| 50995 | 22.7 kg RM |
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Description
-
Ingredients
-
Directions
-
Uses
-
Nutrition
-
Storage
-
Sorghum Flour is a versatile alternative flour that is naturally gluten-free. Its mild flavour works well in many sweet and savoury recipes in everything from flaky pastry to vanilla cake. Once you discover all this flour can do it will become an indispensable ingredient in your baking.
Sorghum Flour is a subtly flavoured whole grain flour but it cannot be used as a direct replacement for wheat flour as it lacks the necessary stickiness to keep a cake together. The flour should be paired with starchy flour to stop the bake from being dry and crumbly. Whisk Sorghum Flour with starchy flours like Sweet Rice Flour, Tapioca Flour or Arrowroot to create a perfect flour blend.
Sorghum is an ancient whole-grain kernel that is ground into a fine flour. Sorghum is actually seen as the world’s 5th more important crop. Our Sorghum Flour is made from 100% Sorghum Grain with no added ingredients.
-
Whole sorghum grain.
-
1/2 teaspoon of binder is needed per cup of Sorghum Flour for cookies and cakes, and 1 teaspoon of binder per cup of flour for bread recipes.
A binder could be Xanthan Gum, Guar Gum, egg whites, Corn Starch or Gelatin -
- Try using Sorghum Flour in gluten-free recipes for baked simple goods like bread, muffins, cookies, and pancakes.
- Use a binding agent like Xanthan Gum or Guar Gum when baking with Sorghum Flour to make sure your recipe turns out with the right texture.
- When baking with Sorghum Flour, use a little more oil or fat and an extra egg to improve the texture and moisture content of your recipe. -
Nutrition Facts Per 3½ tbsp (30 g) Amount % Daily Value Calories 110 - Fat 1 g 1% Saturated Fat 0 g - + Trans Fat 0 g 1% Carbohydrate 22 g - Fibre 2 g 7% Sugars 1 g 1% Sugar Alcohol - - Protein 3 g - Cholesterol 0 mg - Sodium 0 mg 0% Potassium 100 mg 2% Calcium 0 mg 0% Iron 1 mg 6% -
Product should be stored in a dry, clean area at temperatures not exceeding 20˚C and 60% relative humidity. Optimum shelf life is approximately 6 months under proper storage conditions.