Sorghum flour - new stock has finally arrived in NZ, but won't be available until later in March!

Sorghum is a cereal grain, with an edible outer casing or husk. This means that when the whole grain, including the outer bran, is milled into flour (also known as Jowar flour), none of its valuable dietary fibre is wasted. This rich fibre content aids digestion and helps bowel regularity.

Another benefit of sorghum flour is the effect of it in boosting the level of antioxidants in the bloodstream, thus preventing cell damage. Sorghum reduces the risk of blood vessels narrowing, which helps to keep blood pressure down. As well as preventing blocked arteries, research shows it can help keep cholesterol levels balanced.

Yet another advantage of sorghum flour is its excellent source of potassium. Just 100 grams of sorghum supplies 7% of potassium’s RDI (Recommended Daily Intake), as well as over 30% of magnesium’s RDI, almost 20% of iron’s RDI, as well as containing 10% of pure protein. Sorghum is also a rich source of the vitamin B group.

Sorghum flour has a mild, slightly sweet flavor and smooth texture that makes it suitable for use in gluten-free cakes, breads and other baked goods including brownies, cookies, muffins, and waffles. Sorghum flour combines well when whisked in with other flours, making up 25% or 30% of the flour mix. When using only gluten-free flours, such as a mixture of sorghum with rice flour or millet flour, guar gum is often added to bind the mixture.

Sorghum flour itself helps bind moisture into the dough or batter, and makes a good substitute for other medium-weight flours, such as brown rice flour. Sorghum flour can also be added to heavier-weight flours such as buckwheat flour, with its higher protein content, which helps it to rise and produce a less dense product. And of course it can be added to gluten flours such as wheat flour, which has a comparable texture and density. Sorghum flour also promotes the formation of CO2 bubbles when making bread. 

At Organic Flour Mills, sorghum four is milled in the gluten-free Zentrofan cyclone mill, separated form gluten flours to prevent cross-contamination. But it is a healthy addition to anyone's diet, whether gluten-free or not.