Sorghum Flour
Grain◎ Good year-round
Used in 10 of 203 cuisines (5%)
Sorghum Flour is a gluten-free flour made from ground sorghum grain, often used in baking.
Where it comes from
Sorghum, one of the first cereals domesticated in Africa, is milled into flour across the Sahel, India and the American South, thriving in heat and drought where other grains fail.
In the kitchen
Gluten-free and mildly sweet, it makes the stiff porridges (tô, bhakri) and flatbreads of dryland cuisines.
Across cuisines
Sudanese
Sorghum flour — fermented 2-3 days into kisra batter, then cooked into transparent paper-thin sheets on a hot saj. The signature Sudanese bread.
South Sudanese
Sorghum flour — for kisra (paper-thin fermented flatbread) and aseeda. The universal South Sudanese grain product.
Nutrition (per 100g)
~329kcalCal
~9.8gProtein
~3.3gFat
~72.0gCarbs
~6.0gFiber
AI-estimated; model and run unavailable.
