Bob's Red Mill, 'Sweet' White Sorghum Flour, Gluten Free, 22 oz (623 g)86 Reviews
The Shipping Weight includes the product, protective packaging material and the actual shipping box. In addition, the Shipping Weight may be adjusted for the Dimensional Weight (e.g. length, width & height) of a package. It is important to note that certain types of products (e.g. glass containers, liquids, fragile, refrigerated or ice packed) will often require protective packaging material. As such, these products will reflect a higher Shipping Weight compared to the unprotected product.
1.71 lbs (0.78 kg)
- Product Code: BRM-00642
- UPC Code: 039978006424
- Package Quantity: 22 oz (623 g)
- Dimensions: 8.2 x 4.5 x 1.9 in, 1.45 lbs (0.66 kg)
- 100% Whole Grain - 34 g or More Per Serving
- Eat 48 g or More of Whole Grains Daily
- For Superb Breads, Pastries, Cookies
- Wheat Free
- Dairy Free
- All Natural Product
- You Can See Our Quality
Adds hearty protein and superb flavor to gluten-free baking. Add 15-20% sorghum flour to your flour mixes to make delicious breads, cakes, cookies and more.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free.
Gluten Free Pound Cake
- 1 cup Sweet White Rice Flour
- ½ cup Sorghum Flour
- ¼ cup Corn Starch
- 2 tsp Baking Powder
- 1 tsp Xanthan Gum
- 1 cup Butter, room temperature
- 1 cup granulated Sugar
- 4 Eggs
- 2 tsp Vanilla Extract
Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.
In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely. Makes 30 servings
Whole grain 'sweet' white sorghum.
Manufactured in a facility that also uses tree nuts and soy.
Store in cool, dry place
|Serving Size: 1/4 cup (34 g)|
|Servings Per Container: 18|
|Amount Per Serving||% Daily Value*|
|Calories from Fat||10|
|Total Fat||1 g||2%|
|Saturated Fat||0 g||0%|
|Trans Fat||0 g|
|Total Carbohydrate||25 g||8%|
|Dietary Fiber||3 g||14%|
|*Percent Daily Values (DV) are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.|
|Total Fat||Less than||65 g||80 g|
|Sat. Fat||Less than||20 g||25 g|
|Cholesterol||Less than||300 mg||300 mg|
|Sodium||Less than||2,400 mg||2,400 mg|
|Total Carb.||300 g||375 g|
|Dietary Fiber||25 g||30 g|
iHerb Customer Reviews
I have a coeliac disease so a gluten free diet is of a vital importance to me. I buy most of gluten free flours from iHerb, since in our country (EU market) selection of GF products is not that wide - in last years has improved a lot but we are not there yet;) And GF sorghum flour is one of the products that have not yet reached our shelves, so I am really glad I discovered it on iHerb. I must say that from all GF flours I’ve tried, sorghum flour is the one that (taste wise) the most resembles wheat. I use it in my home baked GF bread (I mix it with other GF flours, but usually sorghum flour represents 50%) and it is great for thickening sauces. I heartily recommend it to all of coeliacs out there! :)
We mix this with Potato Starch and Tapioca Flour for a base gluten-free flour to replace cup-for-cup wheat flour in any recipe and everything turns out great. 1 bag sorghum, 1 bag potato, 3 cups tapioca.) Great price at iHerb!