7 Astounding Sorghum Flour Substitutes – Gluten-Free Options

Were you planning to make jowar roti or any other food that needs Sorghum flour, and you accidentally fell short of it?

It’s a picture of jowar sorghum ki roti or pearl millet flatbread.

Well, if you cannot find it in your pantry or nearby mart, we have some brilliant Sorghum Flour Substitutes that will work just fine in any sorghum flour recipe.

These excellent substitutes will also come in handy if you have a sorghum flour allergy. So, what are you still thinking? Use any of these fantastic alternatives and enjoy your meal. 

Oh, wait! Before that, let us tell you about your flour first so that you can replace it appropriately.

Sorghum Flour – The Higher-Fiber, Gluten-Free Grains

Sorghum flour comes from whole grains of sorghum, a cereal grain that belongs to the Poaceae grass family. It is not so ordinary, baking flour. It is rich in antioxidants, fiber, and unlike wheat flour, it is naturally gluten-free.

Sorghum grains with its flour or powder in a bowl.

Origin

Sorghum is the 5th most valued cereal crop globally as it has a high tolerance to heat and drought. It originated from Africa and Australia 5000 years ago and, with time, became popular in the Middle East, Asia, Arabian Peninsula, India, and China. 

On the other hand, Americans have been using sorghum as animal feed and fuel production. However, recently they have started including it in their food due to its high nutritional profile.  

Nutritional Profile of Sorghum Flour

Sorghum flour is nutrient-rich. 96 grams (half a cup) of Sorghum provides

Calories 316
Protein 10g
Fat 3g
Carbohydrates 69g
Fiber 6g
Vitamin B1 (thiamine) 26% of the Daily Value (DV)
Vitamin B2 (riboflavin) 7% of the DV
Iron 18% of the DV
Zinc 14% of the DV

Appearance and Taste

It’s light yellow or beige and has a neutral, mildly sweet flavor with a vanilla scent and a soft texture. 

Sorghum Flour Uses

Including sorghum flour in our daily diet increases the daily intake of whole grains. We can easily consume it daily by adding it to many baking recipes. 

This grain can be popped like popcorn or cooked like quinoa or rice in its whole form. It’s also made into syrup, which is used to sweeten various processed goods. While, when turned into flour, it is mainly used to make flatbreads, pancakes, and porridges. 

Sorghum flour is also widely used as a wheat flour substitute in baking because it is gluten-free. Moreover, it has a neutral flavor that helps not alter the recipe’s original taste. However, to replace wheat flour for sorghum, we must use xanthan gum or other flours for binding. 

People also use this flour to make jowar roti or simply as a breakfast porridge. And it helps to thicken stews. 

Substitution Quantity

Add 15% to 20% sorghum flour to your other flour mixes to produce excellent bread, cakes, and cookies.

Helpful Tip: Sorghum flour works best with starchy flour to prevent the bake from becoming dry and crumbly.

Health Benefits

Sorghum is the healthier option for gluten intolerants and people who cannot eat traditional flour forms. It has the following health benefits: 

  • It contains compounds that can reduce cholesterol.
  • It is safe for patients with celiac disease.
  • Sorghum flour is high in antioxidants, essential to good cardiac health and cancer control.
  • The starch and protein in sorghum result in a shallow glycemic index, which is particularly helpful for those with diabetes.
  • Sorghum is rich in fiber, protein, potassium, phosphorus, calcium with small amounts of iron and sodium.
  • Sorghum is enriched with B vitamins, beneficial for metabolism, neural development, and skin and hair health.

 

7 Sorghum Flour Substitutes That Are Gluten-Free and Equally Nutritional

Undoubtedly, sorghum flour is healthier and flavorful than wheat flour. But what if there is a need to replace sorghum flour? Then what options will work fine in your baking recipes? 

Here are some tried and tested sorghum flour substitutes that will win your heart.

Substitute#1: Oat Flour – Your Best Bet

When looking for sorghum flour alternatives, the first choice should be oat flour. It is a certified gluten-free flour, has almost the same taste notes, and most of all, it is available everywhere.

An image shows a bowl full of oats.

Substitution Quantity

We can substitute one cup of oat flour for one cup of sorghum flour to create a perfect recipe.  

Nutritional Profile

For one cup of oat flour (104g)

Calories 420
Fat 9.5g
Sodium 19.8mg
Carbohydrates 68.3g
Fiber 6.8g
Sugar 0.83g
Protein 15.3g

Health Benefits of Eating Oat Flour

  • Oat flour is devoid of soy, nuts, gluten, and lactose.
  • It promotes bone and heart health.
  • It contains a soluble fiber that helps to keep your heart healthy.
  • It helps to reduce oxidative stress and improve your skin, nails, and hair. 
  • It lowers low-density lipoprotein cholesterol levels and improves heart health.
  • It works to keep your blood sugar levels in check and regular. 
  • It aids weight loss by increasing the feeling of being full for more extended periods.

 

Substitute#2: Buckwheat Flour – That Perfect Fit

Buckwheat flour has a nutrient content and texture similar to sorghum flour. Most importantly, it is also gluten-free. Therefore, it is the best sweet sorghum flour substitute.

a large pile of dried buckwheat.

Buckwheat is not wheat at all. It belongs to the pseudocereal food category. Pseudocereal grains are grains that are grown without the use of grasses. If you are looking for a sorghum flour alternative for your breakfast cereal, buckwheat flour is appropriate. 

Substitution Quantity

 You can substitute one cup of buckwheat flour for one cup of sorghum flour in any recipe.  

Nutritional Profile

For one cup of buckwheat flour (168g)

Calories 155
Fat 1g
Sodium 7mg
Carbohydrates 34g
Fiber 4.5g
Sugar 1.5g
Protein 5.7g

Health Benefits of Eating Buckwheat Flour

  • Buckwheat is gluten-free and helpful for people with celiac disease. 
  • It’s high in indigestible fiber, which helps to keep your colon healthy.
  • Amino acids, particularly arginine and lysine, are abundant in buckwheat flour.
  • It contains manganese, which helps to boost your body’s metabolism and overall development. 
  • Copper in buckwheat promotes heart health, whereas magnesium aids in the treatment of type 2 diabetes.

 

Substitute#3: Almond Flour – The Protein-Rich Substitute

Almond flour has a light texture and less elasticity due to the absence of gluten. Thatswhy you can easily use it as a sorghum flour substitute in many baking recipes such as pancakes, cookies, and cakes.

It’s a picture of a bag full of almond flour.

Calories 164
Fat 14.1g
Sodium 0.3mg
Carbohydrates 6.1g
Fiber 3.5g
Sugar 1.2g
Protein 6g

Health Benefits of Eating Almond Flour

  • Almond flour is fortified with magnesium, regulating blood sugar levels and metabolism.
  • It has a minimal carbohydrate and calorie content, making it heart-friendly. It protects you against strokes, heart attacks, and possibly cancer.
  • It has a low glycaemic index and sugar content, making it an excellent diabetic replacement.
  • It has Vitamin E that serves as an antioxidant and protects against degenerative cognitive illnesses such as Alzheimer’s.

 

Substitute#4: Rice Flour – White or Brown Option

Rice flour is gluten-free and best used as a base for healthy baking. As a sorghum flour substitute, you have the option of using white rice flour or brown rice flour.

The image displays brown and white rice grains.

Brown rice flour is an excellent choice if you prefer a healthier solution. It hasn’t been processed and retains more fiber than white rice. That is why brown rice flour is the best white sorghum flour substitute in jowar roti than white rice. 

Substitution Quantity A ground rule of thumb is to use an equal amount of rice flour for sorghum flour as both have the same texture and fluid quantity.  

Nutritional Profile

For one cup of rice flour (158g)

Calories 578
Fat 2.24g
Sodium 0mg
Carbohydrates 127g
Fiber 3.79g
Sugar 0g
Protein 9g

Health Benefits of Eating Rice Flour

  • Rice flour is an excellent alternative for persons allergic to soy, milk, or nuts.
  • It is a high-fiber food that improves digestive health and lowers cholesterol levels, heart-healthy.
  • Rice flour improves liver function because it contains choline that transports triglycerides and cholesterol to different areas in our body. 
  • It is suitable for your skin, hair, nails, and complexion.

 

Substitute#5: Coconut Flour – For Vegan or Non-VeganRecipes

Coconut flour is made entirely of dried coconuts. It is gluten-free and can be used best as a substitute for sorghum flour in baking recipes that include eggs.

Whole Coconut and bowl and spoonful of coconut flour.

Coconut flour can also be an alternative in sorghum flour pancakes as it is best for baking goods that do not need to rise much. 

Substitution Quantity Coconut flour absorbs a lot of moisture. Add 1/4 cup of coconut flour to replace 1 cup of sorghum flour and add 1/4 cup of liquid.

Nutritional Profile

For two tablespoons of coconut flour

Calories 60
Fat 2g
Carbohydrates 8g
Fiber 5g
Sugar 1g
Protein 2g

Health Benefits of Eating Coconut flour

  • It’s a gluten-free, low-carbohydrate replacement that helps digestion and heart health.
  • Low-density lipoprotein cholesterol levels are reduced when coconut flour is consumed. 
  • It protects you from peptic ulcers by preventing damage to your stomach’s inner linings.
  • It helps to lower the risk of heart attack and stroke.
  • It moisturizes your skin and strengthens your immune system. It has anti-inflammatory and antibacterial properties.

 

Substitute#6: Corn Starch – The Thickening Agent

Corn starch has few calories, no essential vitamins, and minimal nutrients. However, when we need sorghum flour substitute for thickening stews, Corn starch is better than any other flour.

A bowl full of corn starch.

Corn Starch works best if you want to thicken gravies, soups, broths, sauces, and stews. It is full of calories and carbohydrates.

Substitution Quantity

 A cup of corn starch can be substituted for one cup of sorghum flour. However, depending on the cuisine you’re making, the amount of liquid necessary may vary.

Nutritional Profile

For one tablespoon serving (8g) of Corn starch

Calories 30
Fat 0g
Sodium 0mg
Carbohydrates 7g
Fiber 0g
Sugar 0g
Protein 0g

Health Benefits of Consuming Corn Starch

  • Celiac disease patients will benefit from pure corn starch because it is naturally gluten-free.
  • It has a low glycaemic index and may help with hypoglycemia management by conserving glucose in the intestine.
  • People with dysphagia can benefit from corn starch because of its thickening qualities, making swallowing food simpler.

 

Substitute#7: Potato Starch – The Binding Agent

Potato starch is a high-carbohydrate food ingredient that contains a lot of glucose and other sugars from plants. Potato starch is different from potato flour because it is made from the starch of dried, peeled potatoes.

However, it is another better sorghum flour substitute for binding ingredients. Combine this with your favorite go-to flour to get that light lift in your baked goods.

Substitution Quantity

 You can replace one cup of sorghum flour with one cup of potato starch. However, you have to keep an eye on fluid quantity. 

Nutritional Profile

For one cup (160g) of Potato starch

Calories 571
Fat 0.5g
Sodium 88mg
Carbohydrates 133g
Fiber 9g
Sugar 6g
Protein 11g

Health Benefits of Eating Potato starch

  • Starch gives a lot of energy to keep your body running smoothly.
  • Potato starch is prebiotic that aids in the feeding of the healthy bacteria in your stomach.
  • It contains calcium and potassium minerals that promote bone and dental health. 
  • It has copper that maintains nerve health, while zinc enhances the body’s immune response to illnesses and metabolic rates.
  • Potato starch’s vitamin C helps keep blood pressure in check, and vitamin B is good for digestion.

Besides these alternatives, chickpea flour, tapioca flour, quinoa flour, arrowwood flour, millet flour, barley flour, guar gum, as well as xanthan gum are all acceptable sorghum flour replacements.

Related Questions

Can I use almond flour instead of sorghum flour?
Yes, you can replace one cup of almond flour with one cup of sorghum flour as it has a light texture and sweet, mild flavor. Almond flour is a good substitute for sorghum flour cookies or sorghum flour pancakes because we don’t have to mix it with other flour to create these sweet treats.
Does sorghum flour the same as xanthan gum?
No, xanthan gum is entirely another ingredient than sorghum flour. Sorghum flour is healthy baking flour, and it is gluten-free. Therefore, we add xanthan gum in sorghum flour for binding.
Can I substitute whole wheat flour for sorghum flour?
Yes, due to the similarity in taste, you can use whole wheat flour instead of sorghum flour. However, wheat flour is not a healthy alternative to sorghum flour as it contains gluten. The best sorghum flour substitute for white flour is oat flour or buckwheat flour.
Does sweet white sorghum flour the same as sorghum flour?
Yes, sweet white sorghum flour and sorghum flour is one thing. It is an ancient grain flour that is gluten-free, GMO-free, and is very beneficial for health.
What does sorghum flour do in baking?
Sorghum flour is the best wheat flour alternative in baking as it has a similar taste and is healthier. It is gluten-free and contains 8.8% fiber and 11.8% protein. Moreover, it gives stability and structure to your baking products.
Does sorghum have gluten?
No, Sorghum is naturally gluten-free. It is a good grain for people with celiac disease.

Wrapping it Up

Gluten-free sorghum flour is a good source of fiber and antioxidants. It is mainly used in baking and is famous for healthy jowar roti. 

However, due to any reason, if you need sorghum flour substitutes, we have listed all the perfect options. 

These healthier gluten-free options are similar to sorghum flour in taste and texture. 

Oat, buckwheat, or almond flour are the best sorghum flour replacements for baking. However, to make jowar roti, substitute sorghum flour with rice flour. Corn starch is appropriate for the thickening of gravies, and potato starch is an accurate substitution for binding. 

Now, choose the perfect sorghum flour substitute for your needs, and let us know your thoughts in the comments section.

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