The Ultimate Guide to Sorghum Flour

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Sorghum flour is a popular alternative flour which is naturally gluten-free and works well in many sweet and savoury recipes.

Sorghum Flour

As part of my on going series on Gluten-Free Flours we will be discovering what sorghum is, how sorghum flour is made, its nutritional benefits, the best way to use it in our baking and where to purchase it.

Sorghum Flour

What is Sorghum?

Sorghum is an ancient cereal grain common throughout Australasia and Africa. Its roots can be traced back 5000 years and is the fifth most important cereal crop in the world.

Sorghum can be used to make a breakfast porridge, to thicken stews or in the production of alchoholic drinks. The use of sweet sorghum syrup was a common ingredient in the southern states of America but its use has been swapped out in more recent recipes for the more economical, but less flavourful, corn syrup. Sorghum flour is also the key ingredient in the Indian flatbread, jowar roti.

close up of Sorghum Flour

What is Sorghum Flour?

Sorghum flour is finely ground from the whole grain kernel of Sorghum. It is light or beige in colour with a mild sweet flavour. Like most gluten-free flours it cannot be used solely as a wheat flour substitute but it is commonly used in several branded gluten-free flour blends such as Bob’s Red Mill Gluten Free 1-To-1 Baking Flour due to non-assertive flavour and soft texture.

If you are looking to purchase sorghum flour you may also find it under the name ‘Sweet White Sorghum Flour.’

Lemon and Ginger Pudding on a plate drizzle with lemon custard

Nutritional Benefits of Sorghum Flour

Sorghum flour is high in fibre and a good source of anti-oxidants which helps fight inflammation and heart disease. It is a low gi food so slow to digest and helps to balance out blood sugars. Sorghum flour is also high in protein so promotes a soft tender crumb in bakes.

A deliciously moist Gluten-Free Pumpkin Bread, made with brown butter and alternative flours for an earthy nutty flavour and unbeatable chew.

How Do You Use Sorghum Flour in Baking?

As sorghum flour is a whole grain flour, for most recipes it cannot be used as a direct replacement for wheat flour. Whole grain flours are lovely to use in baked goods as they provide taste and texture but they are lacking in the necessary stickiness to keep a cake together. You need a binder to stop the bake from being dry and crumbly which is where starch flours come in. You can use a starch like sweet rice flour, tapioca flour or arrowroot to mimic the gluten properties of wheat flour.

Sorghum Flour is especially versatile because it can be used in both sweet and savoury recipes. It works excellently in breads or in pastry like in the recipe for these Gluten-Free Mince Pies.

Gluten-Free Mince Pies

Or this Pecan Treacle Tart

Pecan Treacle Tart

What Flavours Pair Well with Sorghum Flour?

Think of sorghum flour as a slightly sweeter version of whole wheat flour and you’ll be heading in the right direction as far as flavour profiles go. It pairs well with warm spices, bananas, berries, stone fruits, nuts, butter, caramel, dates cheese or honey.

I especially like to use sorghum flour in my banana recipes like in this Banana Rum Caramel Cake

Close up of Banana Rum Caramel Cake

Or these vegan Banana Peanut Butter Streusel Muffins.

Banana Peanut Butter Streusel Muffins {vegan, gluten-free}

Where to buy Sorghum Flour

Sorghum flour is gaining in recognition due to its impressive nutritional benefits and because of the rise in popularity of the gluten-free diet. You can purchase sorghum flour at health food shops and some well-stocked supermarkets. I will either buy my sorghum flour from my local organic shop, Ocado or I use the subscribe and save option on Amazon which is the most economical way of purchasing it.




  1. Sheela Churchill says

    Hi Geogina,
    I have been scouring you site but I hv not actually seen a recipe on a combination on the flours you mention in making a loaf of bread. I was wondering would it be possible to create one in a combination on Sorghum, Oat, and Sweet Rice flour? Using yeast and sugar? And adding 1 egg.(optional)

    Or using cream soda as a rising agent with xantham gum as a Thickner.?



  2. Kenicia Gold says

    Wow! Thank you so much for openly sharing your knowledge! Gluten has wrecked havoc on my family’s life in so many different ways. If we weren’t living it even I would find it hard to believe. Thanks do much for the help in trouble shooting recipes.

  3. Melanie noedl says

    Oh Georgina! I didn’t see this reply until just now. Thank you so much for replying!
    I ordered Sorghum flour from France now, there just isn’t any organic flour available here.
    Do you think I can replace rice flour with sorghum flour 1:1?
    I think if I have a question I’ll ask you on Instagram after this question. That notifies me 🙂
    Thanks a lot and greetings from Germany!

  4. Melanie noedl says

    Hi Georgina!
    I came across your blog while I was searching Infos about sorghum flour. I totally new to gluten free baking. Here in Germany sorghum is not really known and almost not available. I’m trying to avoid rice flour because of the arsenic (is that the proper English word for it?) anyway I was wondering what the ration between sorghum flour and tapioca flour is? Or any starch.
    I hope you can answer me and sorry for my English 🙂 I found you on Instagram too.
    Thanks Mel 🙂

    • Hi Mel, thank you for getting in touch. I recommend the following rule if you’re going to start blending flours: 70% wholegrain flours (1-3 different flours)
      30% starch (1-2 different flours) I hope that helps and good luck with sorghum flour!!

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