Ingredients: Whole Grain Sorghum Flour.
Typically Used In: Baking, Cookies, Breads, Muffins, and Pancakes. When used in gluten free baked goods, it is one of the easiest to substitute and most similar substitute for regular flour.
Product Highlight: Sorghum is an Ancient Grain that is packed with nutritional properties such as high protein, fiber, iron, and antioxidants. Not only more nutritious, Sweet White Sorghum Flour possesses a great tasting flavor that can enhance recipes. Sorghum flour is wheat free and gluten free, and an all natural whole grain flour.
I Am Gluten Free!: Gluten Free Baking using Sorghum Flour is an ideal grain to substitute for wheat flour, since Sorghum Flour is naturally gluten free. A glutenous "binder: such as xanthan gum can be used for the absent gluten, by adding one-half teaspoon xanthan gum per cup of sorghum flour for deserts like cake or cookies or one teaspoon per cup of flour when making gluten free breads.
