Having been harvested for 8,000 years, sorghum is considered to be an ancient grain. Though it was first collected in Egypt, our sorghum comes from the fertile growing regions of the Darling Downs, QLD and Northern NSW, sourced from the best crops, for the finest quality and sustainable Australian farming practices.
As an alternative to whole grain, sorghum is known for its health benefits. As one of the only grains with an edible hull, sorghum retains lots of nutrients. It is high in natural antioxidants, protein and iron, providing a good source of vitamins and minerals.
Baking with Sorghum Flour
YesYouCan Sorghum Flour is very versatile and can be used in many recipes. It is often used in baking gluten free cakes, breads, muffins and pasta making. It can be used to replace wheat flour in recipes 1:1 ratio, though it may be used in combination with other alternative flours such as rice flour, tapioca flour, or maize flour.