Usage Areas

Sorghum flour is a versatile ingredient in gluten-free food applications:

• Gluten-Free Baking:
  • Sorghum flour is commonly used in gluten-free bread, muffins, cakes, pancakes, and cookies. It adds structure and moisture to baked goods and is often combined with other gluten-free flours (such as rice flour or tapioca flour) to improve texture and rise.
• Pasta and Noodles:
  • Sorghum flour can be used to make gluten-free pasta and noodles, providing a smooth and soft texture to gluten-free pasta dishes.
• Thickening Agent:
  • Sorghum flour is an excellent thickener for soups, sauces, gravies, and stews. It adds body and consistency while maintaining a smooth texture.
• Gluten-Free Snacks:
  • Sorghum flour is used in the production of gluten-free crackers, chips, energy bars, and other snack foods, providing both flavor and nutritional benefits.
• Gluten-Free Tortillas and Flatbreads:
  • Sorghum flour is a key ingredient in gluten-free tortillas and flatbreads, often used in combination with other gluten-free flours to create a soft and pliable texture.
• Vegetarian and Vegan Dishes:
  • Sorghum flour can be used in vegetarian and vegan recipes to create protein-rich meat alternatives, as well as in stews, patties, and burgers.