Bob's Red Mill - Gluten Free Sweet White Sorghum Flour, 22 Ounce(Pack of 4)

i have tried many gluten free flours and mixes, and my favorite is sorghum flour. i use sorghum flour for gluten free pancakes, muffins, breads, cookies (snicker doodles!) etc and also breading for veggies fritters, fried chicken, pork tenderloin, and mozzarella, or for thickening gravy. we try to eat a low grain type diet, but when we want a treat and are avoiding gluten, i find sorghum flour fits the bill.it gives a nice flavor, kind of like whole wheat flour, and also a bit of chewy texture like wheat flour. i use like half sorghum flour and blend it with some white rice flour, arrowroot starch, almond flour, and sometimes a little coconut flour. i don't always use a recipe per say, but it always turns out well. not to say it always passes for the gluten original, but it is tasty enough that my little kids and husband will eat it with no fuss. with the breading, my husband and i think it is even better than the usual wheat version.i don't like to fuss with ten different kinds of flours, thickeners, starches, and other things that this blogger may use or that recipe calls for- it can make your head spin! i try to keep it simple. i like ingredients that i can use for different "flour" recipes- whether it is pancakes or fried chicken. i don't like to rely on the store bought mixes, because they are expensive and often have more starch and white rice flour than i would like or other ingredients i avoid. i like to be able to control all the ingredients- local eggs, pasture butter, and healthy traditional fats, on top of the GF flours. sorghum flour is a staple in my flour arsenal and i will never be without it!if you are gluten free- i highly recommend putting sorghum flour in your pantry. it has more flavor, texture, and nutrients than most other flours and it is economical. i will always keep my pantry stocked with this!!

It's a great flour to substitute for wheat. It has a wonderful taste and doesn't have that "old" flavor you sometimes get with other brands, like it's been sitting in a warehouse for yeeears. I recently found this flour at a local grocery store for cheaper though, so make sure to look around before ordering. Just in case. Still, the price difference was about a $1 per package, so it's no big deal. Still a great price and a great product. Try this flour in cookies or in pie shells - it's sooo good! :D

Sorghum flour is pretty much a staple for gluten free baking - I use it for pancakes, bread, cakes, cookies etc and go through quite a bit of it. Unfortunately, it's not always that easy to find in the store and I always end up having to check a few places.The pack of 4 from amazon ships in a Bob's Red Mill box which is placed inside a larger Amazon box so the bags arrive in perfect condition. I find that the price on here is better than what you typically find in the store. If you plan on doing a decent amount of baking I highly recommend ordering this product, but if you're not sure how much you'll go through or have never baked with sorghum flour before I would recommend buying it at the store and trying it out before buying it in such a large quantity.

absolutely the BEST oatmeal I have ever tasted!!!and I eat oatmeal every day. I hear the same thing from my coworkers when I bring it to work and share with them. It is especially good when I cook it differently than the package directions (I did it this way because I was going to get into the shower and didn't want it to boil over). I put 2 cups of water, 1 cup of oatmeal and some salt into the pan. I let it boil for a couple minutes then shut it off and let it sit on the burner to continue absorbing the liquid. when I'm ready to leave for work...I have a very creamy and wonderfully tasting oatmeal. I'm addicted!! it costs a bit more but is sooooo worth it!

This is the first time I am trying Sorghum flour. I bought this primarily to make Sorghum Rotis, one variety of Indian Flatbread. I used these flatbreads like Pita pockets. Unlike other flat breads, this one requires skill and practice. After trying about 3 different methods, one method clicked and I was able to make soft flat breads.This is the method that worked for me for making flat breads:Making the doughUsing 1:1 ratio of water and sorghum flour. Heat water in the microwave (some people are against this but I regularly heat water in microwave) for 1 minute. Add equal amount of sorghum flour to the water. Add required amount of salt. Mix thoroughly. Microwave for 3 minutes stirring once in between. Once the mixture has cooled down, roll it with your hands over a lightly floured bowl.Making the flatbreadMake small balls out of the dough. Lightly flour the board. Using a rolling pin roll out each ball. Do not roll the ball too thin. Keep rotating the dough as you roll it. Otherwise it will stick to the board. Transfer to hot non stick pan. Immediately pat the top part of the flatbread with wet towel. This will prevent th flatbread from getting dry. Turn the other side when you see brown spots. The flatbread is done when there are brown spots on both sides. After removing from pan spread butter over it for extra taste. I slit them in the middle and used it like a pita pocket.The flour is of good quality. The flatbreads made out of this flour are dull and greyish looking. But taste wise, it is great with a hint of sweetness. My friends told me Arrowhead flour gives nice brown color flatbreads.

I bake a lot of GF bread, cakes and cookies. Sorghum flour is a staple in most GF bread and baking mixes, due to it's high protein content and mild flavor. This particular brand, Bob's Red Mill, is consistently fresh and well made. I appreciate being able to buy the four-packs, which I keep in the freezer till I'm ready to bake. It can be tricky to store the opened packages in between uses. What works best for me is to cut off the top, measure out what I need, and then fold over the top edge as tightly as possible. I secure it with a rubber band, and then keep it in a plastic storage box in the freezer with my other GF flours.