Whole Grain Sorghum Flour

Whole grain sorghum flour is made from the whole sorghum grain, which is a type of cereal grass. It is a gluten-free flour that can be used as a substitute for wheat flour in many recipes. Sorghum is grown in various parts of the world, including the United States.

Manufacturers use whole grain sorghum flour as a gluten-free alternative to wheat flour in baked goods like breads, cakes, and cookies. It can also be found in breakfast cereals and crackers, contributing a slightly sweet and nutty flavor.

Whole grain sorghum flour is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of fiber, protein, and various micronutrients. International bodies like JECFA and EFSA have evaluated sorghum, but no specific health claims are associated with typical consumption levels. Research suggests that whole grains, including sorghum, may contribute to a healthy diet.