Gluten-free sorghum flour, mild and easy to use, perfect for replacing wheat flour in everyday recipes.
Ideal for breads, baking, pancakes, and daily cooking.
Sorghum is a naturally gluten-free grain whose flour offers a light texture and mild flavor, similar to wheat flour. It’s an excellent base for gluten-free cooking without changing the taste of your recipes.
Cannelle sorghum flour is a versatile alternative, naturally rich in fiber, protein, and essential nutrients. It helps create balanced, light, and enjoyable recipes.
Easy to use, it’s suitable for both beginners and experienced gluten-free cooks.
Gluten-free, non-GMO, with no additives or preservatives.
Nutrition (per 30 g): 100 calories, 3 g protein, 2 g fiber.
Uses
- Bake breads, muffins, and pastries
- Make pancakes, cakes, and baked goods
- Replace part of wheat flour in recipes
- Create balanced gluten-free flour blends
- Add light texture and mild flavor
Tip
Use as a base in gluten-free flour blends, combined with rice flour or tapioca starch for best results.
FAQ
What is sorghum flour?
It is a flour made from a naturally gluten-free grain, used as a mild and versatile alternative to wheat flour.
Why use sorghum flour?
It helps replace wheat flour while keeping a neutral taste and pleasant texture.
How do I start using it?
Start by replacing 20–30% of regular flour or use it in blends with other flours.
