Big Green Organic Food- Organic Sorghum Flour, Gluten-Free, Kosher, Artisan Baking (1)

I absolutely love this flour! IT'S DELICIOUS!If you are sensitive to gluten, this is a great alternative. LOVE, LOVE LOVE!

I have placed 2 orders, 3 bags for each order, Out of total of 6 bags, I received only one bag, where are the rest?.

Super healthy, mixes very well and is excellent in baking. Love it. A bit expensive but worth it as an additive.

I didn't buy this product I thought it was a cookie but it was a flour I love it to make pudding

Hardly any flour for the money

Perfect for my baking needs.

I am not celiac, but am bizarrely (mildly) allergic to most grains, including rice. I can eat corn, though. So I did some looking into sorghum, wondering whether it was something I can safely eat. It turns out that sorghum is related to corn and to sugarcane, so I decided to give it try. Yes!You can google up sorghum flour recipes; I settled on the super simple 'white sorghum chapati on clay tawa' at cookpad. This is basically sorghum flour (called jowar in indian cooking), salt, and water. Although the instructions are simple, I made some changes, e.g., I don't have a clay tawa. I mixed the sorghum flour, salt and water (I added some coriander that was calling when I reached for the salt) till it was a playdoh consistency -- really, from then on, it was reminiscent of playing with playdoh. I first made a big flat pancake on a plate, but there was no way to transfer it to a pan that way, so I ended up making four smaller handcakes. Olive oil and a cast-iron skillet, and I cooked 'em up.As someone who has all but given up on bread-like things, this is quite a treat. There is a bit of a corn-y taste to the sorghum, and it's also a little chewy (possibly because of my substandard cooking), but I would totally make this again.

This flour is a great addition to my GF flour blends, as it adds nutrition as well as to the overall finished products. I use it along with proportion of other GF flours to replace amaranth and quinoa flours, both of which I seriously detest (flavors, scents, textures). It's a high protein, high fiber flour with a very mild and appealing flavor that will not impact even the most delicate of baked goods. We use it for everything from pancakes to cupcakes. Even if you're not allergic to gluten, I encourage you to try the wonderful variety of flours out there. We have not looked back (but we're allergic and so can't). Just research a bit first as the perfect GF flour is a combo of several to balance out weight, crumb, flavor. I pair this with coconut (retains moisture and gives a sweet flavor), arrowroot (to lighten) and almond (for flavor mostly and protein, but is dense and heavy) flours for the most delicious and consistently pleasing result.