Sorghum is believed to have originated in Africa thousands of years ago.

This unbleached flour is made from 100% Australian grown whole grain white sorghum. It has a subtle flavour and pale cream colour and can be used for cooking or baking.

How to use:

The subtle flavour of Sorghum flour makes it a versatile flour for baking. When substituting wheat flour with sorghum in baking recipes it will result in a drier mix which is likely to crumble. Extra moisture should be added to assist binding such as extra butter, oil or eggs. Or combine sorghum flour with ground nut meal or LSA.

As this flour is a plain flour it is necessary to add a raising agent, such as yeast or baking powder, when baking or using a recipe that needs self-raising flour. Sorghum flour can be used in porridge, pancakes, pizza bases, flatbreads and loaves, cakes, muffins and puddings.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. See Best Before date.

Images are for illustrative purposes only.