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Bobs Red Mill Gluten Free Sorghum Flour case pack 4

4.7 out of 5 stars 125 customer reviews
| 3 answered questions
About the Product
  • 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.

Frequently Bought Together

  • Bobs Red Mill Gluten Free Sorghum Flour case pack 4
  • +
  • Bob's Red Mill Tapioca Flour - 20 oz
  • +
  • Bob's Red Mill Gluten Free White Rice Flour, 24-ounce (Pack of 4)
Total price: $43.51
Buy the selected items together


Product Description

Sorghum originated in Africa thousands of years ago, and then spread through the Middle East and Asia via ancient trade routes, travelling to the Arabian Peninsula, India and China along the Silk Road. Today sorghum remains a staple food in India and Africa, and is growing in popularity in America. It's the third most important cereal crop nationally and the fifth most important around the world. The whole grain kernel is ground into a flour that can be used for cooking and baking. Sorghum flour is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. It is high in protein, iron, and dietary fiber, making sorghum flour welcome in pantries around the world. In addition, the starch and protein in sorghum take longer than other similar products to digest. Traditionally this flour has been used as a cereal food to create pancakes, porridges, beer and flatbreads throughout different cultures, such as jowar roti in India. In the United States it is becoming more common to use sorghum flour in baked goods. It can be added or substituted in any recipe that calls for flour like cakes, cookies, breads and muffins. While some gluten free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer. Due to its very mild taste, sorghum flour is a great choice to incorporate into sweet breads, cookies, or the like.

Product Details

  • Product Dimensions: 1 x 1 x 1 inches ; 5.4 ounces
  • Shipping Weight: 5.6 pounds (View shipping rates and policies)
  • Domestic Shipping: Currently, item can be shipped only within the U.S. and to APO/FPO addresses. For APO/FPO shipments, please check with the manufacturer regarding warranty and support issues.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B001KUQIPU
  • UPC: 039978006424 129600870247
  • Item model number: 039978006424
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (125 customer reviews)
  • Amazon Best Sellers Rank: #20,505 in Grocery & Gourmet Food (See Top 100 in Grocery & Gourmet Food)

Important Information

Ingredients

Whole grain sorghum

Legal Disclaimer

Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.


Customer Questions & Answers

Customer Reviews

Top Customer Reviews

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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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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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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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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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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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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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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Verified Purchase
i have tried many gluten free flours and mixes, and my favorite is sorghum flour. i use sorghum flour for gluten free pancakes, muffins, breads, cookies (snicker doodles!) etc and also breading for veggies fritters, fried chicken, pork tenderloin, and mozzarella, or for thickening gravy. we try to eat a low grain type diet, but when we want a treat and are avoiding gluten, i find sorghum flour fits the bill.

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!!
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