This high antioxidant, high fiber gluten free black sorghum flour has created tremendous excitement in the gluten free baking world. This flour can be used for a variety of sweet or savory baked goods. Black sorghum can be readily used to create artisan gluten free breads with a dark color. Bake all your gluten free chocolate cakes, cookies, and brownies with this flour to add another boost of antioxidants to your diet. This whole grain flour can also provide you with 83% of your daily recommended whole grain needs.
Store in sealed container in a cool, dry place for up to one year.
Whole Grain Sorghum
Unknown (Submitted on 7th Jun 2016)
This is my second purchase and I really am so pleased with it for several reasons. First, since I am normally on a grain free diet, and have to avoid legumes as well, my flours were usually limited to nut flours (until recently when I also had to avoid most nuts as well!) When I heard about this flour I was skeptical, but because of its strongly anti-inflammatory and anti oxidant properties I gave it a try. It's amazing...my joints don't hurt when I eat it, and my skin does not flare. That would be sufficient on its own, but its taste and texture are delightful. I have used it for pancakes, scones and for thickening sauces and soups, and hope to expand my menu on this second bag.
Greg (Submitted on 1st Jun 2016)
I have ordered several pounds of black sorghum. Few farmers produce black sorghum so I would like to support those that do. Also, it is offered at a reasonable price. I feel that it makes my bread and baked goods a bit healthier. I have been eating black corn flour, red rice etc as well. We know that a person's plate should have many colors of vegetables and fruits so I figure different color grains is probably a good thing as well.
Grandma Judy (Submitted on 17th Jan 2016)
I wasn't sure when I bought this if I would like it, but it's good! It bakes up very dark, so dark that it's hard to tell when bread is done because it's hard to see when it turns "brown", so look for whether your bread pulls away from the side of the pan and if the top thumps like it's done.
John (Submitted on 2nd Feb 2015)
So far so goog