Sorghum originated in Africa thousands of years ago. It is the third most important cereal crop nationally and the fifth most important around the world. The whole grain kernel is ground into a flour that can be used for cooking and baking.
Sorghum flour is a powerhouse of nutrition - it is high in protein, iron, and dietary fiber, making sorghum flour welcome in pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health. In addition, the starch and protein in sorghum take longer than other similar products to digest. This slow digestion is particularly helpful for those with diabetes.
Sorghum flour can be added or substituted in any recipe that calls for flour such as cakes, cookies, breads and muffins. Due to its very mild taste, sorghum flour is a natural choice to incorporate into sweet breads, cookies. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies