Sorghum is believed to have originated in Africa thousands of years ago. This unbleached whole grain flour is made from organic Australian grown white sorghum grain. It has a subtle flavour and pale cream colour and can be used for cooking or baking.
How to Use:
The subtle flavour of Sorghum flour makes it a versatile flour for baking.
When substituting wheat flour with sorghum in baking recipes it will result in a drier mix which is likely to crumble. Extra moisture should be added to assist binding such as extra butter, oil or eggs. Or combine sorghum flour with groundnut meal or LSA.
As this flour is a plain flour it is necessary to add a raising agent, such as yeast or baking powder, when baking or using a recipe that needs self-raising flour.
Sorghum flour can be used in porridge, pancakes, pizza bases, flatbreads and loaves, cakes, muffins and puddings.
Organic farming uses the best of traditional agriculture and responsiveness to the land to create biodiversity and environmental balance; a sustainable approach free from artificial intervention.