Know what’s on your plate
Sorghum flour
Calories & nutrition facts
Nutrition facts
Per 100 g% DV- Calories 359 kcal —
- Protein 8.4 g 17%
- Carbohydrate 70 g 25%
- Fat 3.3 g 4%
- Saturated fat 0.5 g 3%
- Fibre 6.6 g 24%
- Sugars 1.9 g —
- Sodium 3 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0.8 mg 1%
- Vitamin D 0 µg 0%
- Vitamin E 0.5 mg 3%
- Vitamin K 6.4 µg 5%
- Thiamin (B1) 0.33 mg 27%
- Riboflavin (B2) 0.06 mg 5%
- Niacin (B3) 4.5 mg 28%
- Pantothenic acid (B5) 0.54 mg 11%
- Vitamin B6 0.33 mg 19%
- Folate (B9) 25 µg 6%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 12 mg 1%
- Iron 3.1 mg 17%
- Magnesium 123 mg 29%
- Phosphorus 278 mg 22%
- Potassium 324 mg 7%
- Zinc 1.6 mg 15%
- Copper 0.25 mg 28%
- Manganese 1.3 mg 55%
- Selenium 12.2 µg 22%
Similar foods
- Whole-grain sorghum flour359 kcal / 100 g
- Refined unenriched sorghum flour357 kcal / 100 g
- Durra and other sorghum species flour353 kcal / 100 g
- Millet flour382 kcal / 100 g
- Sorghum grain329 kcal / 100 g
- Sorghumdry329 kcal / 100 g
- Quinoa flour380 kcal / 100 g
- Barley flouror meal345 kcal / 100 g
- Amaranth flour372 kcal / 100 g
- Arrowroot flour357 kcal / 100 g
Questions about Sorghum flour
What does sorghum flour taste like?
It has a mild, slightly sweet, earthy flavour, which works in both savoury flatbreads and sweet baking. A light-coloured flour is usually subtler than a darker, whole-grain one.
Can you use sorghum flour instead of plain flour in a cake?
You can replace some of the plain flour, but using it as the only flour often makes cakes dry or crumbly because sorghum has no gluten. Start by replacing about a quarter of the flour, and add a little extra liquid if the batter seems stiff.
How do you stop sorghum-flour bread from crumbling?
Combine it with another flour or starch and include a binder such as psyllium husk, ground flaxseed or xanthan gum. Let the dough rest briefly so the flour can absorb the liquid before shaping or baking.
How do you make jowar roti with sorghum flour?
Stir hot water into the flour a little at a time, then knead while warm into a soft dough. Pat into thin rounds with wet hands and cook on a hot, dry pan, turning until brown spots appear on both sides.
Can you use sorghum flour to thicken soup or gravy?
Yes. Whisk it into a little cold water first to make a smooth paste, then stir that into the simmering liquid. Cook for several minutes, stirring, to soften its earthy flavour and avoid a floury taste.
How should you store sorghum flour?
Keep it in an airtight container in a cool, dry cupboard, away from strong-smelling foods. For longer storage, refrigerate or freeze it in a sealed container and bring it to room temperature before opening, to limit condensation.
Is sorghum flour naturally gluten-free?
Sorghum itself is naturally gluten-free, but flour can be contaminated during milling or packing. If avoiding gluten matters to you, choose a product specifically labelled gluten-free.
How is sorghum flour different from millet flour?
Millet flour has a nuttier flavour and can taste more pronounced in baking. Sorghum flour is milder and often easier to blend into cakes and flatbreads; both can become crumbly when used alone because neither forms gluten.
Source: Canadian Nutrient File 6190 · per 100 g · carbohydrate per EU label, fibre excluded
