Bobs Red Mill Gluten Free Sorghum Flour case pack 4
- GLUTEN FREE - R5 ELISA testing to ensure gluten free purity.
- HIGH NUTRITIONAL CONTENT - Good Source of iron, fiber and protein.
- SWEET SUPBURB FLAVOR - Adds a mild sweet flavor to baked goods.
- HIGH IN ANTIOXIDANTS - fight free radicals while making delicious baked goods.
- EXPIRATION DATE NOTE - Expiration Dates on packaging listed in Day/Month/Year format, rather than Month/Day/Year format.
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Top Customer Reviews
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.
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.
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.
it gives a nice flavor, kind of like whole wheat flour, and also a bit of chewy texture like wheat flour. i use like half sorghum flour and blend it with some white rice flour, arrowroot starch, almond flour, and sometimes a little coconut flour. i don't always use a recipe per say, but it always turns out well. not to say it always passes for the gluten original, but it is tasty enough that my little kids and husband will eat it with no fuss. with the breading, my husband and i think it is even better than the usual wheat version.
i don't like to fuss with ten different kinds of flours, thickeners, starches, and other things that this blogger may use or that recipe calls for- it can make your head spin! i try to keep it simple. i like ingredients that i can use for different "flour" recipes- whether it is pancakes or fried chicken. i don't like to rely on the store bought mixes, because they are expensive and often have more starch and white rice flour than i would like or other ingredients i avoid. i like to be able to control all the ingredients- local eggs, pasture butter, and healthy traditional fats, on top of the GF flours. sorghum flour is a staple in my flour arsenal and i will never be without it!
if you are gluten free- i highly recommend putting sorghum flour in your pantry. it has more flavor, texture, and nutrients than most other flours and it is economical. i will always keep my pantry stocked with this!!
Most Recent Customer Reviews
I love this flour! I am so excited to finally have a gluten-free flour that will make a soft, great-tasting loaf of bread without the need for an expensive stand mixer to beat air... Read morePublished 7 days ago by Michael J. Rhodes, Award-Winning Author of The Freedom Code
I was disappointed after receiving the box that the expiration was less than a year away. Please disclose the expiration date please.Published 21 days ago by Jason Baker
Sorghum flour is key to any gluten-free kitchen. Whether you have celiac and want to bake or you just have good taste, sorghum is delicious and makes great breads, cookies, and... Read morePublished 3 months ago by TheHappyGentleman
absolutely the BEST oatmeal I have ever tasted!!!and I eat oatmeal every day. I hear the same thing from my coworkers when I bring it to work and share with them. Read morePublished 5 months ago by Denise