Sorghum grains are unrelated to wheat, so they are suitable for those with celiac disease or a gluten intolerance. ... Due to its mild taste and smooth texture, sorghum flour is a great choice to replace wheat flour in sweet breads, cookies and more—although keep in mind you'll need to include a binder such as xanthan gum.

Can you replace all purpose flour with sorghum flour?

Sorghum flour, also called jowar in India, is made from grinding whole grain kernels of the sorghum plant. ... It can be used as a 1:1 all-purpose flour substitute in just about any recipe, or blended with starches, other gluten-free flours and xanthan gum.

What does sorghum flour do in baking?

Sorghum will help to improve the texture of your baked goods. Because it contains 11.8% protein and 8.8% fiber—it will give your breads, rolls and muffins stability and structure. And, many people say sorghum flour tastes a lot like wheat flour.