Sorghum flour is made from ground Sorghum wholegrain.
It can be used in gluten free cooking and baking.
Sorghum flour has a mild sweet flavour, traditionally used for making pancakes, fermented porridges and flatbreads. It can be substituted in any recipe that uses flour including cakes, breads, and muffins.
When baking with sorghum flour it is worth noting that it will produce a drier product which is likely to crumble. Extra ingredients and binding agents must be added to reduce dryness such as arrowroot or xanthan gum.