Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa and is growing in popularity in America. It's the third most important cereal crop nationally and the fifth most important around the world. The whole grain kernel is ground into a flour that can be used for cooking and baking.
Sorghum flour is a powerhouse of nutrition and adds a superb flavour to gluten-free baking. It is high in protein, iron, and dietary fibre, making sorghum flour welcome in pantries around the world. Sorghum flour is high in antioxidants, which support cardiac health. In addition, the starch and protein in sorghum take longer than other similar products to digest. This slow digestion is particularly helpful for those with diabetes.
Traditionally this flour has been used as a cereal food to create pancakes, porridges, beer and flatbreads throughout different cultures, such as jowar roti in India. It can be added or substituted in any recipe that calls for flour such as cakes, cookies, breads and muffins. While some gluten-free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer. Add 15% to 20% sorghum flour to your flour mixes to make delicious bread, cakes, and cookies.
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