Red Sorghum Flour

Red sorghum flour is made from red sorghum, a type of gluten-free grain that’s rich in nutrients like fiber, protein, and antioxidants. The flour has a reddish-brown hue and a slightly sweet, nutty flavor, making it a versatile ingredient in various culinary applications. Some of  common uses are as follows 

• Gluten-Free Breads: Red sorghum flour can be used to make gluten-free breads, either alone or in combination with other gluten-free flours (such as rice or almond flour).

• Cookies and Cakes: Its slightly sweet taste makes it a good choice for cookies, cakes, and muffins.

• Flatbreads: It is commonly used to make flatbreads like tortillas, chapatis, or rotis.

• It can be cooked into a creamy porridge, similar to oatmeal or grits, and served with sweet or savory toppings. Red sorghum flour works well as a thickening agent for soups, stews, and sauces due to its fine texture and neutral taste.

• It can be used to make gluten-free pasta when mixed with water and other binding agents like eggs or xanthan gum.

• Sorghum-based crackers or chips can be made using the flour as the base.

• In some cultures, sorghum flour is used to make traditional fermented beverages or non-alcoholic drinks.

It is an excellent choice for people with gluten sensitivities and those looking for nutrient-dense, fiber-rich alternatives to traditional flours.