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  • Bob's Red Mill Gf Sweet White Sorghum Flour, 22-Ounce (Pack of 4)
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Bob's Red Mill Gf Sweet White Sorghum Flour, 22-Ounce (Pack of 4)


Price: $24.89 ($0.28 / oz) & FREE Shipping on orders over $35. Details
Only 2 left in stock.
Ships from and sold by Amazon.com. Gift-wrap available.
  • Pack of four, 22-ounce (total of 88-ounce)
  • All natural
  • Kosher certified
  • Trans fat free
  • Cholesterol free
4 new from $11.14

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Frequently Bought Together

Bob's Red Mill Gf Sweet White Sorghum Flour, 22-Ounce (Pack of 4) + Bob's Red Mill Tapioca Flour, 20-Ounce (Pack of 4) + Bob's Red Mill Potato Starch, 24-Ounce (Pack of 4)
Price for all three: $74.73

Buy the selected items together



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Product Description

Sorghum Flour, a millet-like grain, is America's third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies. An irresistible scone recipe is on the label.

Product Details

  • Shipping Weight: 5.6 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B004VLVM88
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (79 customer reviews)
  • Amazon Best Sellers Rank: #31,204 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)
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Customer Reviews

I bake a lot of GF bread, cakes and cookies.
AlisonA
I am gluten-free and use sorghum flour in everything I bake practically.
maggieb
I love this flour for use in gluten free baking.
anonymous

Most Helpful Customer Reviews

25 of 25 people found the following review helpful By FreeSpirit on December 28, 2012
Verified Purchase
This is the first time I am trying Sorghum flour. I bought this primarily to make Sorghum Rotis, one variety of Indian Flatbread. I used these flatbreads like Pita pockets. Unlike other flat breads, this one requires skill and practice. After trying about 3 different methods, one method clicked and I was able to make soft flat breads.

This is the method that worked for me for making flat breads:

Making the dough

Using 1:1 ratio of water and sorghum flour. Heat water in the microwave (some people are against this but I regularly heat water in microwave) for 1 minute. Add equal amount of sorghum flour to the water. Add required amount of salt. Mix thoroughly. Microwave for 3 minutes stirring once in between. Once the mixture has cooled down, roll it with your hands over a lightly floured bowl.

Making the flatbread

Make small balls out of the dough. Lightly flour the board. Using a rolling pin roll out each ball. Do not roll the ball too thin. Keep rotating the dough as you roll it. Otherwise it will stick to the board. Transfer to hot non stick pan. Immediately pat the top part of the flatbread with wet towel. This will prevent th flatbread from getting dry. Turn the other side when you see brown spots. The flatbread is done when there are brown spots on both sides. After removing from pan spread butter over it for extra taste. I slit them in the middle and used it like a pita pocket.

The flour is of good quality. The flatbreads made out of this flour are dull and greyish looking. But taste wise, it is great with a hint of sweetness. My friends told me Arrowhead flour gives nice brown color flatbreads.
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12 of 12 people found the following review helpful By Judy L. on September 25, 2013
For your own information and health and safety:
To all Celiacs and gluten intolerant people out there: As of today, Canadian Federal Inspection Agency has issued a recall on BRM white sweet sorghum flour, siting gluten has been detected in the product. This notice is for CANADA. As this product is shipped from the US, people may want to ask for the USDA to do an evaluation as well. BRM homepage has not yet posted this recall.

http://www.inspection.gc.ca/eng/1380043094892/1380043096438
http://www.inspection.gc.ca/eng/1380037229167/1380037230276
http://www.inspection.gc.ca/eng/1380038127110/1380038128125
http://www.inspection.gc.ca/eng/1380040972378/1380040973441
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11 of 11 people found the following review helpful By Peggy on July 8, 2012
Verified Purchase
I have been using this to make GF bread - this flour works better than any others I have tried. Breads still aren't the same as "real bread" but at least they have the texture and don't fall apart when we eat them!
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15 of 18 people found the following review helpful By Lorraine A. Lindsey on March 5, 2013
Verified Purchase
This is a very nice flour and is working well in my gluten free recipes. I highly recommend it if you're looking to get away from wheat. Just be sure to have some tapioca or potato flour to use as well. The formula I use is: 45% sorghum, 35% potato or starch, and 20% brown rice, along with a small amount of guar gum or xantham gum.
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8 of 9 people found the following review helpful By T. Rathbone on November 27, 2011
Verified Purchase
This 4 pack of Bob's Red Mill Gluten Free Sweet Sorghum Flour is very economical and a super addition to the GF pantry. I use this in combination with oat, quinoa, brown rice, and teff flours and it blends very well as is tasty. Great for making muffins, cookies, and cereals.
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5 of 5 people found the following review helpful By Joe from Arundel on July 28, 2012
Verified Purchase
I like Bob's Red Mill flours and the sorghum flour is great too. The pack of 4 is a great price (at least where I live) and it works well in creating the recipes from my gluten free cookbook.
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6 of 7 people found the following review helpful By DG Rivers on March 5, 2013
Having wheat allergies in the family I have had to learn to bake gluten free and it has not been easy. I started with all the rice flours and it seemed good because we were use to traditional white "Wonder bread" sandwiches but since trying sorghum I have found I really prefer the texture and taste over rice bread mixes. I use the Annalisa Roberts bread flour recipe mix from Classic Baking for great tasting breads. I have even made sorghum bread from Bette Hagmen book and it was very good. I have also used in pie crust and it gave it a great graham taste.
I am still experimenting but plan to continue using sorghum. It makes bread soft and spongey with more of that wheat taste you don't get from brown rice flour and no grittyness plus its nice that it has more nutrition.
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9 of 11 people found the following review helpful By No Excuses on November 25, 2011
Verified Purchase
If you are looking for a nice GF flour, sorghum is one of our favorites. We don't use it alone, but mix it in with quinoa that we grind ourselves to make a tasty flour for things like donuts, cakes, etc. Amazon has the best price that I have found, making this a great thrifty buy for the GF baker.
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Most Recent Customer Reviews

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