Sorghum flour is a highly nutritious, gluten-free flour made from whole grain sorghum — a resilient, ancient cereal crop known for its health benefits. Rich in complex carbohydrates, dietary fiber, and plant-based protein, sorghum flour supports sustained energy and digestive health. Although it is not a complete protein like quinoa, it still contains a good balance of essential amino acids and is an excellent addition to a plant-based or gluten-free diet.
Naturally gluten-free, sorghum flour is safe for people with celiac disease or gluten sensitivity. It’s also packed with essential nutrients such as iron, magnesium, phosphorus, potassium, and B vitamins. Additionally, sorghum is high in antioxidants, particularly polyphenols, which help fight inflammation and may reduce the risk of chronic diseases.
With a mild, slightly sweet flavor, sorghum flour is a versatile ingredient in baking and cooking. It can be used on its own or blended with other gluten-free flours to make breads, pancakes, muffins, and more. Its dense texture also makes it a great thickening agent for soups and sauces.