Sourced locally and sold per gram
Sorghum grains are unrelated to wheat, so they are suitable for those with celiac disease or a gluten intolerance. Traditionally, this gluten-free flour has been used to create pancakes, porridges, beer, and flatbread. It can also substitute for other grains in cakes, cookies, breads, and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies, and more—although keep in mind you’ll need to include a binder such as xanthan gum powder (Click here to learn more about Xanthan gum powder)
Increase your daily intake of whole grains the easy way: add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.