white sorghum kernels

White sorghum flour, from ground sorghum kernels, is used in gluten-free baked goods.

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White Sorghum flour

Also Known as Milo Flour


What is White Sorghum Flour?

A powder made from grinding the white sorghum kernel. Lighter in color and flavor than traditional breeds of sorghum with purple or red seed coats.

Origin

Sorghum is an ancient grain dating back 8,000 years to Egypt. Currently, in the United States, sorghum is primarily grown in the southern Midwestern states (Kansas, Oklahoma, Texas). It is the United States’ third-largest cereal grain. India and Nigeria are also large producers of sorghum.

Function

Sorghum can be used in combination with gums and starches to replace wheat flour for gluten-free products. White sorghum has less tannins, therefore more favorable for baking.

Composition

Sorghum flour is approximately: 11.6% water, 9.1% protein, 3.4% fat, 1.2% ash, 70.6% carbohydrate, 4.0% fiber.

Application

Sorghum flours can be used in combination with other gluten-free flours (potato, tapioca, rice), as well as starches and gums, to develop gluten-free baked goods, including cakes, breads, pizza dough, cookies, muffins, etc.

Nutrition

Sorghum is void of gluten. It contains high levels of diverse and unique phenolic compounds (phenolic acids, flavonoids, anthocyanins, tannins) that are good sources of natural antioxidants.