Since baking up a batch of the best ever gluten free biscuits last week I’ve already tried two more recipes from The Celiac Cookbook that use sorghum flour. These recipes have blown my mind especially since I was skeptical at how delicious they would be. You see I developed a multi-grain bread that uses sorghum flour but in combination with other flours. I’ve never baked with only sorghum flour.
Now I know that sorghum’s earthy taste and texture are the properties that make it a fine choice in gluten free baking. Even though I’ve baked with sorghum flour before I wasn’t fully aware of its awesomeness until now. Throughout this week I will be posting more recipes, photos, and facts about sorghum flour. As a start peep my five facts about sorghum below and be sure to purchase The Celiac Cookbook if you haven’t already.
Happy Monday,
the gluten free chef
5 Facts about Sorghum
- Sorghum is naturally gluten-free.
- Sorghum is used to produce biofuel and alcohol.
- Sorghum grass is grown in the tropical regions of each continent.
- One quarter cup of sorghum flour has about 3 grams of fiber and 5 grams of protein.
- Sorghum is a good source of iron and magnesium.
Photo credit: Mississippi State University and Wisegeek
