Gluten Free Sorghum Flour

Our sorghum flour is full of nutrition and adds a great flavor to gluten-free baking. It has high protein and fiber which makes it a great substitute for wheat. This flour is often used as a cereal food to make pancakes and flat breads. It can be substituted in any recipe that calls for flour such as cakes, cookies, breads, and muffins. Sorghum flour has a smoother texture than many other flours. Add about 15% sorghum flour to your flour mixes for breads, cakes, and cookies.

Shelf Life

• Properly stored this product may last up to 10 - 15 years.
• Store in cool dark place to maximize shelf life.
• Bulk products (bags & boxes) should be repackaged for long term storage.
• Estimates are based on industry studies from sources deemed reputable. Since Food Assets and Rainy Day Foods has no control over individual storage practices, we disclaim any liability or warranty for particular results.

Ingredients: Whole Sorghum Flour.

Processed in a plant that handles milk, wheat, egg, soy, and tree nut product.

Servings per container:

#10 can:  56oz. (1588g) 27 servings

Mylar Bag:  38 servings