Gluten Free Sorghum Flour
Everything you need to know about Gluten Free Sorghum Flour.
Other common names are jowar or juwar.
Sorghum Flour cup to weight equivalent: 1 cup = 127 g
Sorghum flour is proven to be the best flour for gluten free (GF) baking when combined correctly with other ingredients as with any recipe. Used in most GF baked goods, it is typically mixed with rice flour (brown and/or white), and tapioca flour or corn starch. With these basic ingredients and whatever else the recipe calls for you can make hundreds of baked goods such as cookies to cakes, even pie crust. The results will vary depending on whether you want flakey or a more chewy result for your desired taste. Bread is always what you would expect it to be and goes great with all your favorite spreads. This flour is also nut-free and safe for people that have nut allergies.
How to store sorghum flour.
You can store this flour like most others, a sealed plastic container. It does not need to be refrigerated, or kept in a dark place. I highly recommend using these amazing chalkboard labels on your bins to keep yourself organized.
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The Sorghum syrup is a natural sweetener which comes from the sorghum stock. The syrup is a clear amber-color with a mild flavor use over hot cereal, biscuits, or anything you desire. It also makes a great sweetener for any type of baked products, tea, and coffee even lemon aid. Sorghum syrup has a unique taste that is slightly bitter to a rich sweeten flavor with a molasses quality. No wonder it taste so good poured over your favorite pancakes, waffles or French toast.
Sorghum is primarily a cereal grain that originates from Africa. The United States is now the largest producer in the world of sorghum. It is used primarily as animal feed. However, in the ever growing popularity of the GF market it has found a new use as a GFF sweet sorghum and is a common ingredient in GF flour and baking mixes. This type of sorghum is primarily used as part of gluten-free mixes. It has a cream-color, and is usually processed to a soft, fine flour.
Some people claim that sorghum has a slight metallic taste when used excessively. If used alone sorghum produces gritty and dry baked goods. It needs to be included in a GF blend of flour for best results. Added with tapioca starch sorghum baked goods have greater texture. Oil and eggs added to recipes with sorghum blends will improve the overall content of your baked goods.
Nutritional info for sorghum flour
By itself sorghum is an incomplete source of protein where as many other type of grains are very high in protein. It doesn’t supply the proper quantities of lysine, an essential amino acid (protein). The body needs lysine for over all healthy growth and for converting fats into energy. Detailed sorghum nutritional info.
Scientists have discovered that the protein in sorghum to be difficult to digest at times when compared to other grains. This is because of a process known as “cross-linking.” However it has also been discovered that cooking can make the proteins in sorghum even less of a digestion problem.
Gluten free products once common as a specialty market have arrived in a dynamic way with a 29% yearly growth rate. These products are manufactured specifically for people with high intolerance to wheat and especially for people with celiac disease. A life-long condition of inflammatory symptoms in the intestinal tract resulting from the gluten protein found in rye, wheat, and barley. Research estimates about 1 in 133 people may be affected by Celiac disease and must therefore avoid all gluten products.
You can easily mill your own sorghum flour using a Vitamix. Do not use a coffee grinder or other low power grinder, it will burn the motor out. Here is a video demonstrating how easy it is to mill sorghum flour at home.
Detailed nutritional information about sorghum flour
|Total Fat||6 g||Potassium||672 mg|
|Saturated||1 g||Total Carbs||143 g|
|Polyunsaturated||3 g||Dietary Fiber||0 g|
|Monounsaturated||2 g||Sugars||0 g|
|Trans||0 g||Protein||22 g|