Also called milo, jowar or cholam flour, is a bland, light-colored flour.  Sorghum flour tends to be digested slowly, a bonus for those watching their sugar levels.

Usage: use no more than 30 percent sorghum flour in any flour blend.  Sorghum flour is darker in color than many flours, so it isn’t a good choice for baked goods that you want to look white.


It can be used as a substitute for bean flours exchanging one for one.