Nutritious Sorghum Flour: A Gluten-Free Powerhouse for Healthy Baking & Cooking
Sorghum Flour (Whole-Grain)
Sorghum flour is a highly nutritious whole-grain flour, rich in essential nutrients and a versatile ingredient for a wide range of recipes, from baked goods to savory dishes. Packed with fiber, protein, and essential minerals, sorghum flour can be a valuable addition to a healthy, well-rounded diet. It is especially beneficial for those seeking gluten-free alternatives, offering a naturally gluten-free option that retains all the health benefits of its whole-grain form.
Nutritional Information (Per 100g)
| Nutrient | Amount |
|---|---|
| Energy | 359 kcal |
| Protein | 8.43 g |
| Total Fat | 3.34 g |
| Saturated Fats | 0.528 g |
| Carbohydrates | 76.64 g |
| Dietary Fiber | 6.6 g |
| Sugars | 1.94 g |
| Calcium | 12 mg |
| Iron | 3.14 mg |
| Magnesium | 123 mg |
| Phosphorus | 278 mg |
| Potassium | 324 mg |
| Sodium | 3 mg |
| Zinc | 1.63 mg |
| Copper | 0.253 µg |
| Manganese | 1.258 mg |
| Selenium | 12.2 µg |
| Vitamin C | 0.8 mg |
| Thiamin (Vitamin B1) | 0.329 mg |
| Riboflavin (Vitamin B2) | 0.061 mg |
| Niacin (Vitamin B3) | 4.496 mg |
| Vitamin B6 | 0.325 mg |
| Folate (Vitamin B9) | 25 µg |
| Vitamin B12 | 0.0 µg |
| Vitamin A | 0.0 µg |
| Vitamin E | 0.5 mg |
| Vitamin D2 | 0.0 µg |
Allergen Information
Sorghum flour is naturally gluten-free, making it an excellent choice for individuals with gluten sensitivities or those following a gluten-free diet. However, it’s important to ensure that the sorghum flour you purchase has been processed in a gluten-free facility to avoid cross-contamination.
Dietary Preferences
- Gluten-Free: Ideal for those with celiac disease or gluten intolerance.
- Vegan-Friendly: Naturally free from animal products.
- High in Fiber and Protein: A great addition to a plant-based or high-protein diet.
- Low in Saturated Fats: Suitable for heart-healthy diets.
Usage and Cooking Tips
Sorghum flour has a mild, slightly sweet flavor, making it versatile in both sweet and savory dishes. It’s an excellent substitute for wheat flour in gluten-free baking. To replace wheat flour, use a 1:1 ratio of sorghum flour, though you may need to experiment with additional binders like xanthan gum or guar gum to improve texture and consistency, especially in yeast-based recipes.
Sorghum flour can be used to make gluten-free breads, pancakes, muffins, cookies, and crackers. It can also be incorporated into savory dishes like breading for fried foods or as a thickener for soups and sauces. Its high fiber content helps support digestive health and makes it a filling addition to meals.
Conclusion
Sorghum flour is a powerhouse ingredient packed with essential nutrients, making it a great choice for anyone looking to boost the nutritional value of their meals, especially those following a gluten-free or plant-based diet. Its versatility in both sweet and savory recipes means it can easily be incorporated into a variety of culinary creations. Whether you’re baking bread, preparing a hearty soup, or experimenting with new recipes, sorghum flour is a wholesome and nutritious option to consider.
