Sorghum flour, properties and use

 , Naturopath


Sorghum flour it is a food rich in nutrients, very digestible because it is gluten-free and useful in the diet to control diabetes. Let's find out better. 

> 1. How sorghum flour is made

> 2. Properties and use of sorghum flour

> 3. Products based on sorghum flour

> 4. A recipe up your sleeve

Sorghum flour, properties and use



How Sorghum flour is made

Sorghum is a cereal belonging to the Graminaceae family. The one intended for human consumption is the Sorghum vulgare. Its appearance is similar to that of corn.

Sorghum flour is obtained from sorghum seeds, has a white-yellowish color, and is mostly used in bread production. One of its particular characteristics is that of being able to absorb humidity from the surrounding environment. 


Properties and use of sorghum flour

Sorghum flour is rich in essential nutrients for the body, such as: niacin, riboflavin, thiamine, magnesium, iron, copper, calcium, phosphorus and potassium.

Sorghum flour is useful:

  • for the digestive system e to aid digestion;
  • for nutrition of diabetic patients and to control insulin and glucose levels in the blood;
  • for the diet of celiacs (because it is free of gliadin);
  • for bone and red blood cell health.

In addition, sorghum flour also contains antioxidant substances, useful against free radicals and in the prevention and fight against cancer.

Thanks to 'high magnesium content, sorghum flour also facilitates the absorption of calcium, thus helping in the prevention of arthritis and osteoporosis. 

Sorghum has to be done macerate in water before being consumed due to the hydrogen cyanide that is released from durrina, a substance contained in sorghum, and which can have a toxic and fatal effect. 


Sorghum among gluten-free cereals: discover the others


Products based on sorghum flour

Sorghum flour assumes great importance in bread-making. It is used for the production of sweetened brioches, biscuits, bread and crepes.

Sorghum flour is a flour not subject to leavening, therefore it is used in various countries (Africa, South Asia and Central America) to prepare flat bread, very similar to wraps. 


A recipe up your sleeve

This is the recipe for a savory pie with sorghum flour, very digestible because it is gluten-free.

Ingredients for the base:

  • 140 g of wholemeal sorghum flour,
  • 50 g of cornstarch,
  • 50 g of millet flour,
  • 70 g of sunflower oil,
  • a pinch of salt,
  • 80 g of water.

Ingredients for the filling:

  • 1 stick of natural tofu,
  • 2 tablespoons of pesto,
  • 20 cherry tomatoes, basil and dried oregano to taste
  • extra virgin olive oil as needed


With the help of a mixer, combine the sorghum flour with the oil, salt, millet and cornstarch, working the ingredients until a grainy mixture is obtained. Then add the water and continue working.

The result will be a very soft dough with which to line a mold of about 24 cmq in diameter, previously floured. Given the consistency of the dough, it is good to help yourself with your hands to spread it directly into the mold. 

In a blender, work the tofu with the pesto and a little water until you get a cream to spread in the mold. Cover with the halved cherry tomatoes, salt, pepper, basil and oregano. Bake in a preheated oven at 200 ° C for 40 minutes. 

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