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Highly versatile, sorghum is a great flour ingredient for gluten-free baked
goods! Additionally, it can be extruded, flaked, popped and even brewed
into beer. This member of the millet family and medium-sized round grain
has a mild, lightly sweet taste that melds well with other flavors. It‘s one
of the most important cereal crops in the world, frequently used as a flour
in gluten-free baked goods, and commonly grown in the United States.