Sorghum flour

Sorghum flour is ground from sorghum, a grain that thrives where other crops would wither, which is why it is farmed in dry regions around the world. The kernels are milled into a pale, soft flour that tastes mild and a little sweet.

Sorghum has no wheat gluten, so the flour is a common building block in gluten-free baking. On its own it can make baked goods crumbly, so it is usually mixed with starches such as tapioca or potato starch and with other flours to give a better crumb.

It works well in cookies, muffins, quick breads, pancakes and cakes. The light color and gentle flavor let it blend into recipes without overpowering ingredients like vanilla, chocolate and spices.