Gluten-Free, Corn Free, Dairy Free, Soy Free, Non-GMO
Sorghum is derived from a cereal grain crop and is 100% gluten-free. It can be
used by itself or mixed with other gluten-free flours to make delicious breads,
pizza dough, cakes, pastries, etc. Nutritionally, sorghum is a better source of
protein and fiber than rice flour.
A little bit of history and science about Sorghum Flour.
Many populations in Africa and India have consumed sorghum for thousands of
years. Their cultures actually developed the original White Sorghum for making
porridge and flat pancakes.
The White Sorghum Flour is high in insoluble fiber with relatively small amounts
of soluble fiber. The protein and starch components of grain sorghum are more
slowly digested than other cereals and slow the rate of digestion for products
made from White Sorghum. Slower rates of digestibility are beneficial for diabetics.
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