Meet the Product: Organic Sorghum Flour, A Versatile Gluten-Free Flour

October 12, 2026

Sorghum is an ancient grain, and its flour is one of the most useful gluten-free flours to have in the cupboard.

What it is

Organic Sorghum Flour is made from the whole grain of the sorghum plant. It is organic, gluten-free and free from additives, and it comes in a 1kg pack. Sorghum is a tall grass whose seed was first farmed in north-eastern Africa thousands of years ago, and it is now grown in more than 100 countries, mostly in hot, dry regions where other grains struggle. The flour is mild, lightly sweet and slightly nutty, so it is gentle enough for cakes and pancakes but has enough character to stand up in savoury cooking. Sorghum is also one of the flours in our gluten-free focaccia mixes.

Why gluten-free baking needs a plan

Wheat flour contains gluten, a protein found in wheat, barley and rye (NHS). Sorghum has none, so a dough or batter made only with sorghum flour will not behave like a wheat dough. A 2025 paper on gluten-free cookies notes that gluten-free baked goods are often challenged by texture and flavour. The practical answer is to build a recipe around a blend, rather than hoping a single flour will do everything.

In that study, researchers replaced 20% and 40% of a commercial gluten-free flour blend with whole-grain sorghum flour. They found no significant change in the hardness of the cookies, and the results were acceptable in sensory testing. That is a sensible starting point at home too: begin with sorghum as a fifth to two-fifths of your flour blend, and adjust from there to suit the recipe.

How to use it

Gluten-free baking: a substitute for wheat flour in cakes, muffins, cookies and pancakes. For lighter results, combine it with a starch, as gluten-free flours generally bake best in blends.
Breading and coating: dip vegetables or tofu in sorghum flour before frying for a crisp coating. Season the flour with salt and pepper or spices, and shake off the excess before the pan.
Thickener: add to soups, stews and sauces for body. Whisk it with a little cold water first so it does not form lumps, then simmer for a few minutes so the flour cooks through.
Pasta: mix with water and egg (or an egg substitute) to make gluten-free pasta dough.
Batter: for frying vegetables or fish.

Try it in our sorghum banana pancakes.

Three habits that help

Rest your batter. Leave batters and doughs to stand for 15 to 30 minutes so the whole-grain flour can absorb the liquid. Pancakes and batters tend to cook more evenly afterwards.
Weigh your flour. Gluten-free recipes are less forgiving than wheat ones, and scoops of flour vary in weight. Scales give more consistent results.
Do not over-brown. A whole-grain flour can look done on the outside before it is cooked through, so use a moderate oven and test the centre of cakes before taking them out.

A flour with a long history

Because the flour is milled from the whole grain, it has a little more character than a refined white flour. Britannica notes that sorghum grain is traditionally ground into meal for porridge, flatbreads and cakes, so using the flour for pancakes, flatbreads and cakes follows the way it has long been eaten. Archaeologists have found evidence of domesticated sorghum in eastern Sudan dating to roughly 3500 to 3000 BC, which makes a bag of sorghum flour a link to one of the oldest cultivated grains in Africa.

Good to know

Per 100g: about 10.6g protein, 72.1g carbohydrate and 6.7g fibre.
May contain traces of nuts and sesame seeds. Suitable for vegans, vegetarians and people avoiding gluten.