Our sorghum flour is full of nutrition and adds a great flavor to gluten-free baking. It has high protein and fiber which makes it a great substitute for wheat. This flour is often used as a cereal food to make pancakes and flat breads. It can be substituted in any recipe that calls for flour such as cakes, cookies, breads, and muffins. Sorghum flour has a smoother texture than many other flours. Add about 15% sorghum flour to your flour mixes for breads, cakes, and cookies.
Gluten free sorghum flour is right up your alley if you have problems digesting wheat.  Sorghum flour is great to use in baking such as making breads, rolls and other baked goods.  This flour is great for those that cannot tolerate wheat products.  This is a must have for your food storage needs.
Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.
Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans product may store 10-15 years. Bulk products need to be repackaged for long term storage.
Directions:  Sorghum flour can be used for baking or for cereal. It works well for gluten free baking when combined with starchy flours such as potato and rice flour. For baking breads add 1 tsp. cornstarch per loaf of bread. Use 15-20% sorghum flour to flour mixes for best results.
Ingredients: Whole Sorghum Flour. A gluten free product.
Processed in a plant that handles milk, wheat, egg, soy, and tree nut products.
Mylar Bag: GF065- 5lbs. (2268g) 38 servings