Product Description
Gluten-free pastries, bread, and pancakes can be relatively easily made from sorghum flour. The pastries have a slightly darker color than those made from white flour, but the taste is truly delicious. Sorghum contains more antioxidants, including vitamin E, than brown rice. Sorghum bran has more fat-soluble fiber than wheat bran.
Sorghum flour is a flour variety with excellent nutritional values. It is a good source of energy from polysaccharides, proteins, and lipids, and it also contains minerals and vitamins.
Sorghum contains slowly digestible carbohydrates, which can be beneficial for our body.
Usage: In gluten-free cooking, sorghum flour is a perfect ingredient: it can be used to make excellent bread, pastries, cakes, pizzas, and pancakes. It is recommended to add it to other flours in a maximum of 15-20%. It has a slightly sweet and bitter taste. Dishes made with it will have a darker color.
Ingredients: barley flour