White Pearled Sorghum Flour

White pearled sorghum flour is made from sorghum, a gluten-free grain that has been cultivated for thousands of years. The grain is typically pearled, meaning the outer bran layer is removed, before being milled into a fine flour. It has a mild, slightly sweet flavor and a fine texture.

Manufacturers use white pearled sorghum flour as a gluten-free alternative to wheat flour in baked goods and other products. Its mild flavor and fine texture make it suitable for a variety of applications, including snack bars, cookies, and breads. It can also act as a binder and contribute to the texture of processed foods.

White pearled sorghum flour is generally recognized as safe (GRAS) by the FDA for use in food. Sorghum is a source of dietary fiber and various nutrients. International bodies like JECFA have evaluated sorghum and its components, but specific ADIs or numeric limits are not always set. Current research does not indicate significant health concerns associated with typical consumption levels of sorghum flour.