Sorghum flour is gluten-free, which means it doesn’t have the same proteins that wheat flour does. Regular flour, on the ...

Both sorghum and wheat have a variety of culinary uses. Sorghum can be used to make gluten-free flour, which can be used to make bread, muffins, pancakes, and other baked goods. It can also be used to ...

You can make your own blend of flours or ground nuts and flours. Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries.