Sorghum flour

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Sorghum is a gluten-free grain native to Africa. It is an excellent source of protein and a wonderful addition to gluten-free flour blends for pastries and breads. Of all gluten-free flours, this is the one whose taste is closest to wheat flour. Sorghum flour adds a divine cereal flavour to gluten-free breads!
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Source of 10 essential nutrients
Source of fibre
Fine grind
1 kg size (retail outlets and online store)

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NUTRITION FACTS

RECIPES WITH THIS PRODUCT

INGREDIENT : ORGANIC SORGHUM FLOUR.

Made in an environment free from : wheat and gluten, dairy products, peanuts, tree nuts, soybeans, corn, potato and sesame.

Certified organic by Ecocert Canada.

“I love the sorghum flour from Cuisine L’Angélique because it allows me to add protein to my recipes, while adding a nice taste. I use it mainly for our famous Sunday pancakes that the kids go nuts over! Otherwise, I also use it as a replacement flour for some recipes (only 25% to not alter taste or texture. So if a recipe calls for 1 cup, I use ¼ cup sorghum flour and ¾ cup La Merveilleuse).”
- Maude -

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“I make gluten-free sourdough using sorghum flour, it’s lighter than buckwheat and has a very appetising color.”
- Amy -

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“I like using it to replace rice flour in recipes. Not as crispy.”
- Marisol -

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“I make my own flour blend and I use sorghum because it’s the flour that most closely tastes like wheat. So I use it for everything. For bread, pastries, cakes, pancakes, etc. It’s so good.”
- Josée -

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“It tastes good and is easy to use. I find it milder in flavor than quinoa flour but as nutritious.”
- Anne-Renée -

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