The Benefits of Baking with Sorghum Flour

The Benefits of Baking with Sorghum Flour

May 15, 2020 Report

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At times, gluten free baking seems a daunting task, especially if you are new to it. There is much to consider with gluten free alternative flours as they are not all the same. Flavour, moisture, measurements and structure are all components depending on what you are baking. For example, arrowroot flour is great as a thickener while oat flour gives baking a lighter, crumblier texture.

Sorghum flour has become a staple in my home. As a species of an African grass family for over 5000+ years, it can also be found growing in Australia, Central America and South Asia. It provides much needed nutrients and calories for impoverished communities and is extremely versatile in its use as both a human and livestock dietary staple. More recently, sorghum has even stirred interest as a renewable fuel product.

A heavier and denser flour with a mild and sweet flavour, sorghum should be mixed with other gluten free grains for baked goods such as traditional and fermented breads, tortillas/roti, cookies, muffins, pancakes and much more. There are many varieties and colours of sorghum, but I find Bob’s Red Mill Gluten Free ‘Sweet’ White Sorghum Flour never disappoints. Because of the density, it’s best to use only 25-30% of it in your recipes, however, keep in mind that a little goes a long way. The fibre content is significantly higher as it doesn’t have an inedible hull like other grains do. The result? Better dietary fibre intake, better digestion, and a lower glycemic index. This is great heart healthy news!

Another noteworthy take away is that sorghum is a good source of antioxidants often found in anti-inflammatory foods – a win-win whether you are gluten intolerant or not. Simply put, antioxidants are molecules which fight free radicals in your body and therefore help fight the onset of inflammation.

Recently, I found that sorghum flour was THE perfect gluten free flour for an apple crisp, loaded with other healthy hidden gems. My family devoured it so quickly that leftovers were not an option. After all, if we’re going to be quarantined, who am I to deprive them of a sinfully delicious dessert?




 For the filling:

 8 apples peeled and thinly sliced

3 tbsp, coconut sugar

2 tbsp Bob’s Red Mill ‘Sweet’ White Sorghum Flour

1 tbsp arrowroot starch

1 tsp cinnamon

½ tsp nutmeg

¼ cup water


For the topping:

 1 cup gluten free rolled oats

1/3 cup Bob’s Red Mill ‘Sweet’ White Sorghum Flour

¼ cup arrowroot starch

½ cup coconut sugar

½ tsp aluminum free baking powder

¼ tsp sea salt

¼ c each flax meal and hemp hearts

½ cup pecans, walnuts, coconut shavings or pumpkin seeds

½ cup solid cold coconut oil



Preheat oven and lightly grease a 9x13 baking dish with coconut oil.

Place the apples in a large bowl and add coconut sugar, Bob’s Red Mill ‘Sweet’ White Sorghum Flour, arrowroot starch, and spices. Toss to combine and then add the water. Place in greased baking dish and set aside.

In medium sized bowl, add all topping ingredient except for the nuts and coconut oil. Whisk to combine. Add coconut oil and with a pastry cutter, blend into oatmeal mixture until crumbly. Gently fold in nuts to combine and sprinkle topping evenly across the apples.

Bake for 45 minutes until the top is golden brown and filling is bubbling along the sides of the baking dish. Allow to set and cool slightly for 15 minutes before serving.

 Serves 6




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