Sorghum (also called milo or jowar flour)

  • 1 cup weight = 127 grams
  • Has a nutritional profile is also like that of wheat. It is high in iron, calcium and potassium, fairly high in protein and fibre, and is digested more slowly than other cereals, making it a good choice for diabetics.
  • Cream coloured, smooth, sweet tasting flour, with a slightly grainy flavour. Some believe this flour tastes like wheat. Available in red and white varieties, it imparts a whole-wheat appearance to baked goods. Sorghum flour is a great choice for pancakes, breads, muffins and cookies. It is ideal for darker-coloured, heavier baked goods, like brown bread or ginger cookies.
  • Sorghum, a relative of millet, is an ancient grain originating in Africa. Its neutral flavour lends it well to wheat-free baking.
  • Available evidence suggests that sorghum consumption reduces the risk of certain types of cancer in humans compared to other cereals, possibly thanks to sorghum’s high concentration of phytochemicals.

Store in: an airtight container at room temperature or in the refrigerator.
How to use: Should be no more than 25 to 30 percent of any gluten-free flour blend.
Watch out for: Darker in color than many other flours, it’s not a good choice for baked goods that should look white.
Substitution: Try white rice flour or brown rice flour or corn flour. Oat flour would also make a good substitution, as long as you’re okay with eating oats.