What is Sorghum Flour?

Sorghum flour is a powder made from grinding the sorghum kernel.

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. Sorghum flour, from ground sorghum kernels, is the United States’ third-largest cereal grain.

What is White Sorghum Flour?

White sorghum flour also is known as milo or jowar flour is a gluten-free, GMO-free, ancient grain flour. It has been gaining popularity as a partial substitute for traditional flour in gluten-free recipes. Other favorable attributes of white sorghum flour include its light color, neutral flavor, and nutrition profile.

Since it does not contain the gluten proteins that serve as binders in traditional flour, retail sorghum flour contains ingredients such as xanthan gum or starches to make it ready-to-use. Commercial food companies add these items separately to make their own proprietary blends.

Nutrition

Sorghum is void of gluten. It contains high levels of diverse and unique phenolic compounds (phenolic acids, flavonoids, anthocyanins, tannins) that are a good source of natural antioxidants. 100 grams of white sorghum flour provides approximately 350 kcal, 2 grams of fiber, 10 grams of protein, and 1 gram of fat. It is also a good to an excellent source of many micronutrients and B-complex vitamins.

White Sorghum Flour Health Benefits

The list of health benefits associated with consuming sorghum is impressive. For example, studies have shown the tannins contained in certain sorghums reduces caloric availability and thereby weight gain in animals. This factor is being touted as having great potential towards reducing obesity in humans. Other health benefits include improved digestive health due to the rich amounts of fiber found in sorghum per serving. The bran layer in sorghum contains potent antioxidants known to prevent certain types of cancers and heart disease. High levels of niacin found in the grain, also known as B3, are critical in the process of converting food into usable energy for the body. Other health benefits of eating sorghum include reduced risk of diabetes and certain neurological disorders.