Description
Sweet White Sorghum Flour (per 10g)
Cost per 10g
Sweet white sorghum flour is an excellent and nutritious choice for gluten free cooking! You may also know sorghum by its alias, milo. It’s a good source of dietary fiber and has a mildly sweet flavor, lending itself particularly wonderful for cookies, cakes, and sweet breads. Because the texture is so smooth and the flavor so mild, sorghum flour can also be used for savory breads, biscuits, and muffins. Like all our gluten free-labeled products, this product is processed in a dedicated gluten free facility and R5-ELISA tested to confirm its gluten free status.
Ingredients
Whole grain sorghum
Nutrition Info
per 34g
| Per Serving | % Daily Value | |
| Calories | 120 | 0% |
| Calories from Fat | 10 | 0% |
| Total Fat | 1g | 0% |
| Saturated Fat | 0g | 0% |
| Trans Fat | 0g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Total Carbohydrate | 25g | 8% |
| Dietary Fiber | 3g | 14% |
| Sugars | 0g | 0% |
| Protein | 4g | 0% |
| Vitamin D | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 8% | |
| Potassium | 0% |
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Good To Know
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
