Bob's Red Mill, 'Sweet' White Sorghum Flour, Gluten Free, 22 oz (623 g)
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- 100% Whole Grain - 34 g or More Per Serving
- Eat 48 g or More of Whole Grains Daily
- For Superb Breads, Pastries, Cookies
- Wheat Free
- Dairy Free
- All Natural Product
- You Can See Our Quality
Adds hearty protein and superb flavor to gluten-free baking. Add 15-20% sorghum flour to your flour mixes to make delicious breads, cakes, cookies and more.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free.
Gluten Free Pound Cake
- 1 cup Sweet White Rice Flour
- ½ cup Sorghum Flour
- ¼ cup Corn Starch
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1 cup Butter, room temperature
- 1 cup granulated Sugar
- 4 Eggs
- 2 tsp Vanilla Extract
Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.
In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely. Makes 30 servings
Whole grain 'sweet' white sorghum.
Manufactured in a facility that also uses tree nuts and soy.
Store in cool, dry place
|Serving Size: 1/4 cup (34 g)|
|Servings Per Container: 18|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||10|
|Total Fat||1 g||2%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||25 g||8%|
|Dietary Fiber||3 g||14%|
|*Percent Daily Values (DV) are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb.||300 g||375 g|
|Dietary Fiber||25 g||30 g|
We mix this with Potato Starch and Tapioca Flour for a base gluten-free flour to replace cup-for-cup wheat flour in any recipe and everything turns out great. 1 bag sorghum, 1 bag potato, 3 cups tapioca.) Great price at iHerb!
I have a coeliac disease so a gluten free diet is of a vital importance to me. I buy most of gluten free flours from iHerb, since in our country (EU market) selection of GF products is not that wide - in last years has improved a lot but we are not there yet;) And GF sorghum flour is one of the products that have not yet reached our shelves, so I am really glad I discovered it on iHerb. I must say that from all GF flours I’ve tried, sorghum flour is the one that (taste wise) the most resembles wheat. I use it in my home baked GF bread (I mix it with other GF flours, but usually sorghum flour represents 50%) and it is great for thickening sauces. I heartily recommend it to all of coeliacs out there! :)
Posted by MarieMR on Jun 24, 2016
Nice to replace wheat based flour. iHerb have good customer service and fast packing of goods with a wonderful fast DHL delivery service, Thanks!
Good for inflamatory conditions
Posted by 4679229895691109137 on Apr 10, 2016
I have mast cell activation issues and a big inflamatory condition and this flour does not trigger any inflamatory response at all. I like it ! And the taste is quite good.
Posted by plantbasedglutard on Feb 22, 2016
Adds great flavour and texture to my gluten free bakings.
Great taste and texture!
Posted by 4805121267790510152 on Feb 22, 2016
Very good flour, I like the taste & texture. Best to use it mixed 50/50 with oat flour or buckwheat.