The white sorghum flour it is a naturally gluten-free flour interesting for cakes, muffins, pancakes, biscuits and other sweet preparations.

The point is not to automatically replace wheat flour with the same quantity of sorghum, but to understand how to insert it into the dough and how to combine it with other naturally gluten-free flours.

For which desserts to use sorghum flour

Sorghum flour can be used in many sweet preparations. Its behavior changes based on the other ingredients present in the recipe, the quantity of liquids and the type of cooking.

It can be used alone in some simple preparations or together with rice, corn or buckwheat flour to obtain different consistencies.

To start from the raw material you can see the Mulino Marello gluten-free white sorghum flour, stone ground.

How to manage the dough

In gluten-free doughs, water absorption is not always the same. It is useful to add liquids gradually and evaluate the consistency of the dough before cooking, especially when using multiple flours together.

For further information you can also read our guide on how to hydrate gluten-free dough.

A concrete example

A recipe already present on the site uses sorghum in a dessert: la sorghum cake with chocolate and pears.

Learn more about sorghum

Sorghum is a naturally gluten-free cereal. On the Mulino Marello website you will also find in-depth information dedicated to white sorghum, from the raw material to its possible uses.

Mulino Marello grows and processes naturally gluten-free cereals and pseudocereals and produces stone-ground flours. You can discover the entire range starting from Marello Mill.