Our sorghum flour is full of nutrition and adds a great flavor to gluten-free baking. It has high protein and fiber which makes it a great substitute for wheat. This flour is often used as a cereal food to make pancakes and flat breads. It can be substituted in any recipe that calls for flour such as cakes, cookies, breads, and muffins. Sorghum flour has a smoother texture than many other flours. Add about 15% sorghum flour to your flour mixes for breads, cakes, and cookies.

Ingredients: Whole Sorghum Flour. A gluten free product.

Directions:  Sorghum flour can be used for baking or for cereal. It works well for gluten free baking when combined with starchy flours such as potato and rice flour. For baking breads add 1 tsp. cornstarch per loaf of bread. Use 15-20% sorghum flour to flour mixes for best results.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.Shelf life estimates are based on industry studies from sources deemed reputable. Since we have no control over individual storage practices, we must disclaim any liability or warranty for particular results.Shelf Life:  Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans, product may store up to 10-15 years.