Bob's Red Mill Sorghum Flour Gluten-Free Whole Grain, 22 oz (4-Pack) — Stone-Ground, Mild Sweet Flavor

Made from 100% whole grain sorghum and stone ground using traditional methods, this flour preserves the grain’s natural flavor and nutrients while remaining vegan and kosher. Sold as a convenient pack of four 22-ounce bags, it’s designed for home bakers and cooks who want a versatile, wheat-free alternative for both everyday and specialty recipes.

How can I use sorghum flour in everyday baking?

Sorghum flour works well in a wide range of baked goods where a mild, slightly sweet profile is desired. Because it lacks gluten, it’s best combined with binders or other flours in recipes that depend on structure.

• Replace part of wheat flour in muffins, quick breads, and pancakes for a tender crumb.
• Combine with xanthan gum or psyllium husk to improve elasticity in yeast breads.
• Use in gluten-free cookie and cake mixes for a subtle sweet note without overpowering other ingredients.
• Mix into sourdough blends to add whole-grain flavor and nutrition.

What makes this sorghum flour different from other gluten-free flours?

This product is stone ground from whole sorghum grain, which keeps more of the grain’s natural oils and flavor compared with highly processed flours. Its smooth texture and mild taste make it especially adaptable in both sweet and savory applications.

• Stone-ground process preserves flavor and whole-grain components.
• Mild, slightly sweet flavor complements rather than competes with recipes.
• Whole-grain composition provides a more authentic grain profile than refined alternatives.
• Certified vegan and kosher to fit varied dietary preferences.

Do I need to change recipes when using sorghum flour?

Yes—because sorghum contains no gluten, recipes often require adjustments to bind and moisture. Substituting sorghum 1:1 for wheat will change texture; using blends and binders helps replicate familiar results.

• Add a binder like xanthan gum (typically 1/2 to 1 teaspoon per cup in baked goods).
• Combine sorghum with starches (tapioca, potato, or cornstarch) for lighter cakes and cookies.
• Increase liquids slightly in some recipes to prevent dryness.
• Experiment with small batches when converting favorite recipes to sorghum blends.

How should I store sorghum flour for best freshness?

Because whole-grain flours contain more natural oils, proper storage keeps the flour tasting fresh and prevents off-odors. Cool, dry conditions extend shelf life; refrigeration or freezing further preserves quality for long-term storage.

• Store in an airtight container away from heat and sunlight.
• Refrigerate or freeze if you won’t use the flour within a few months.
• Bring to room temperature before measuring for recipes to avoid clumping.
• Label containers with date opened to track freshness.

Who is this product for? Home bakers, people following gluten-free diets, and cooks who enjoy experimenting with whole-grain alternatives will find Bob’s Red Mill Sorghum Flour ideal. It’s well suited for those making pancakes, muffins, cookies, gluten-free sourdoughs, and traditional jowar rotis, as well as anyone wanting a mild-tasting whole-grain flour to incorporate into custom gluten-free blends. The pack of four 22oz bags offers convenience for frequent bakers or households that prepare many grain-based dishes.

Ingredients

Whole Grain Sorghum