Sorghum is a nutritious ancient grain that is ground to make sorghum flour.

The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and includes at least one of tapioca starch, sorghum flour and millet flour.

My personal favorites would be brown rice flour and sorghum flour with maybe 45% of that 70% being brown rice and the rest sorghum.

Summary: Millet flour, sorghum flour and white flour are popular flours with a similar starch content.

Sorghum flour may be contaminated with gluten during processing.

Although it is high in starch, sorghum flour is a much better choice than most types of flour.

Sorghum flour may be contaminated with gluten during processing.

Gluten-free dry mix compositions comprise rice flour, sorghum flour, potato starch, cornstarch and gum.

Add 15% to 20% sorghum flour to your flour mixes to make delicious bread, cakes, and cookies.

had were a cup of sorghum flour and some green vegetables.

An irresistible scone recipe is on the label and you can add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.

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.

Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.

One cup (121 grams) of sorghum flour contains 82 grams of starch, or 68% by weight.

Typically, sorghum flour has a short shelf life of less than 3 months.