Description
Sorghum Flour, also known as jowar flour, is stone ground from 100% whole grain sorghum. It has a light color and texture and a mild, sweet flavor, making our white sorghum flour a popular alternative to wheat flour and a wonderful ingredient for gluten free baking. Sorghum grains are unrelated to wheat, Traditionally, this gluten free flour has been used to create pancakes, porridge, beer and flatbread such as jowar roti in India. It can also substitute for other grains in cakes, cookies, breads and muffins. Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies and more—although keep in mind you’ll need to include a binder such as xanthan gum. Sorghum is the third most important cereal crop nationally and the fifth most important around the world. After originating in Africa thousands of years ago, the grains 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. In fact, the sweet sorghum used to make sorghum syrup is grown in the American South, including Alabama, Arkansas, Georgia, Iowa, Kentucky, Mississippi, North Carolina and Tennessee.
Features
- Sorghum is a nutrient-packed grain that you can use in many ways. It's rich in vitamins and minerals like B vitamins, magnesium, potassium, phosphorus, iron, and zinc. It's likewise an excellent source of fiber, antioxidants, and protein.Sorghum is an ancient cereal grain belonging to the grass family Poaceae. It’s small, round, and usually white or yellow — though some varieties are red, brown, black, or purple .
- There are many species of sorghum, the most popular being Sorghum bicolor, which is native to Africa. Other popular species are native to Australia, India, and other Southeast Asian countries.
- Although sorghum is less known in the Western world, it’s the fifth most produced cereal crop in the world, with an annual production of around 57.6 million tons. Farmers favor this crop due to its tolerance to drought, heat, and various soil conditions.
- In North America, sorghum is commonly used in animal feed and ethanol fuel production. That said, interest in using it for human food is increasing, thanks to its impressive nutritional profile
- Sorghum is a cereal grain that’s widely produced around the world. Its whole grain is commonly used in baking, while its syrup is used as a sweetener. Finally, it’s used as a natural fuel source.