How to Cook With Sorghum Flour

Sorghum flour, also known as jowar flour, is a common substitute for all-purpose flour in instances when a gluten-free food is necessary. Sorghum flour does not contain gluten.

When baking with sorghum flour as a direct substitute for all-purpose flour, you must add other ingredients to compensate for dryness. Foods baked with sorghum flour are also extremely likely to crumble. You can substitute sorghum flour for all-purpose flour in most recipes by following the steps below.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Sorghum flour Cornstarch Cooking oil or butter Baking soda, baking powder, or yeast Egg (optional)

1. Add 1/2 tbsp. of cornstarch for each cup of flour when you are baking any sort of baked goods except bread.

2. Add 1 tbsp.of cornstarch for each cup of flour if you are making bread.

3. Add 1.25 times the amount of fat (i.e., oil or butter) that the recipe calls for. This will make the item you are cooking more moist.

4. Add 1.25 times the amount of rising substance (i.e., yeast, baking soda, or baking powder) that the recipe calls for. This will ensure that the recipe rises the appropriate amount.

5. Cook or bake the item as the recipe indicates.

Tips & Warnings

• If you find the crumb size too large and you want the crumbs to be finer in texture, add all or part of an egg.

• Cooking with sorghum flour takes practice. Recipes will not turn out exactly as they would with all-purpose flour. For the best results, experiment with recipes by adding more or less of the substitutions mentioned in this article.

References

• Practically Edible Food Encyclopedia: Sorghum Flour
• Sorghum Flour Pancakes Recipe

Resources

• Read this Article in Spanish