Sorghum And Fava Flours

Sorghum is a gluten-free grain, and fava beans are legumes. Both are milled into flours. Sorghum flour has a mild, slightly sweet flavor and can be used as a substitute for wheat flour. Fava bean flour adds protein and fiber.

These flours are often used together in gluten-free baked goods like cookies, biscuits, and snack items. They can improve texture, add nutritional value, and provide a base for savory snacks.

Sorghum and fava bean flours are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are sources of fiber, protein, and various micronutrients. International bodies like JECFA have evaluated sorghum and fava beans, but no specific health concerns are typically associated with their consumption at normal dietary levels.