Sorghum Flour White
$7.45 - $14.50
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Product Overview
Green Star Milling White Sorghum Flour is a finely milled, gluten-free flour made from premium white sorghum grains. Rich in protein, fiber, and antioxidants, this versatile flour is perfect for baking breads, cookies, cakes, and pancakes. Its mild flavor and smooth texture also make it ideal for thickening soups and stews, providing nutrition and consistency to your recipes.
Key Features
- Certified Gluten-Free (GFCO.org)
- Non-GMO Project Verified
- 100% Whole Grain, Stone-Ground Milling
- Kosher Verified
- High in protein, fiber, and antioxidants
- Supports heart health, digestion, and steady energy levels
- Low glycemic index for stable blood sugar
- Processed in a facility that also handles wheat (allergen information)
Applications
- Gluten-free breads, muffins, pancakes, and cookies
- Thickening soups, stews, and sauces
- Coating meat or vegetables before baking or frying
- Use in gluten-free baking with xanthan gum or other binding agents
Available Formats
- Retail: 2 lbs, 4 lbs, and 25 lbs
- Foodservice: Custom bulk packaging available
- Industrial: Larger bulk packs on request
Shelf Life & Storage
Store in a cool, dry place. Once opened, keep sealed and refrigerate or freeze to maintain freshness, flavor, and nutritional quality.
Packaging & Traceability
- Produced by Green Star Organic Milling, 1405 Tangier Dr., Middle River, MD 21220
- Non-GMO Project Verified & Gluten-Free Certified (GFCO.org)
- Stone-ground milling ensures consistent quality and nutrient retention
- Batch traceability maintained for safety and compliance
Sorghum Muffins
Ingredients
- 1 ½ cups white sorghum flour
- ½ cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup milk (dairy or plant-based)
- ⅓ cup coconut oil or melted butter
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- Optional add-ins: blueberries, chocolate chips, or nuts
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together white sorghum flour, almond flour, baking powder, baking soda, and salt.
- In another bowl, beat eggs, milk, oil, maple syrup, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and fold until just combined. Gently fold in any optional add-ins.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
White Sorghum Pancakes
Ingredients
- In a bowl, whisk together sorghum flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix milk, egg, melted coconut oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes.
- Serve warm with syrup, fruit, or nut butter.
Instructions
- 1 cup white sorghum flour
- 1 tbsp sugar (optional)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 2 tbsp melted coconut oil or butter
- 1 tsp vanilla extract