Sorghum flour is one of the most beneficial ingredients you can use in bread and other baked goods. Derived from sorghum grains, this type of flour has plenty of health benefits. Aside from being gluten-free, making it great for use in bread and pastries, it is also rich in fiber, iron, and Vitamin C. It also contains protein, minerals, antioxidants, and other nutrients.
Note, though, that while this flour is ideal for use in baking, it is not readily available everywhere. In case you run out of sorghum flour that’s known for its nutty and light flavor and texture, you can go for the following options.
- Oat Flour
- Buckwheat Flour
- Rice Flour
- Xanthan Gum
- Teff Flour
- Coconut Flour
- Tapioca Flour
- Almond Flour
This article will cover the best sorghum flour substitutes that you can use in your gluten-free bread and other pastries
Continue reading to learn in depth about these gluten-free substitutes for sorghum flour.
Top 8 Sorghum Flour Substitutes
Sorghum flour is now a key ingredient in many baked goods, including bread and pastries. It is a healthier option compared to the others as it is gluten-free and has a lower carb and calorie count.
You have to look for equally healthy alternatives to this type of flour just in case you suddenly run out of it or can’t use it.
The best sorghum flour substitutes are those that are not only highly nutritious and gluten-free, but should provide soft texture and fluffiness to your baked recipes. In that case, here are your options:
Oat flour should be one of your top choices if you are looking for an alternative to sorghum flour that is gluten-free and is ideal for use on bread and other baked goodies.
One reason is that oat flour is certified gluten-free. It also has similar taste notes as sorghum flour. One more advantage of oat flour is that it is readily available, meaning you can easily get your hands on this ingredient.
With its gluten-free nature, oat flour can be of help in keeping a healthy level of blood sugar. It also supports weight loss as it can increase your feeling of fullness for a long period.
In general, a cup of oat flour is enough to replace the same amount of sorghum flour in your baked goods.
Buckwheat flour is a great substitute for sorghum flour as the two have a similar texture and nutrient content. It is also the same as sorghum in the sense that it is gluten-free and can help those who have celiac disease.
Buckwheat flour also offers the advantage of containing high amounts of indigestible fiber, a huge help in maintaining the good health of your colon.
Moreover, it has high amino acid content and contains manganese, thereby contributing to a great improvement in your metabolism. One important thing to note about buckwheat is that despite its name, it can’t be classified as wheat.
It can actually be categorized as pseudo-cereal grains that refer to grains grown without using grasses.
Buckwheat flour is also naturally dense. You can expect it to bind the batter or dough well. It also boasts of its nutty, rich, and earthy flavor.
It has a more intense taste compared to sorghum, but it blends well with most recipes including bread. You can also use flour in making cookies, snacks, and pancakes.
When making bread, you can substitute sorghum flour with the same amount of buckwheat flour. For instance, if your bread recipe requires a cup of sorghum flour, then you can replace it with a cup of buckwheat flour, too.
Rice flour is another tasty substitute for gluten-free sorghum flour. While rice flour may seem less significant compared to the other flours in your pantry, it would still be great to have this on hand as using it in your recipes can make you feel light and refreshed.
This flour comes from the rice grains’ endosperm. It is the same as carbs in terms of its fluffiness and lightness but its glycemic index is lower.
This gluten-free ingredient is also versatile, making it serve several purposes in baking. You can use it in your bread, pastry, and pancake recipes. You can also add rice flour into the batter you are using for French toast.
Rice flour is also light, adding a velvety texture to muffins, cakes, and bread. The problem is that it may form lumps and cause your baked goods to have a grainy feel. This makes it necessary sometimes to use rice flour along with other starches and flours.
One advantage of rice flour is that you can easily find it in the local market. Your options include brown and white rice flour.
You can use either of the two but some users find the brown rice flour healthier because aside from being undefined, it is also rich in fiber. Use the same amount of rice flour as sorghum as the two tend to have a similar fluid quantity and texture.
The third substitute that we are going to talk about here is not a type of flour but it can give you the same result when used as a replacement for sorghum flour.
Xanthan gum is the result of fermenting Xanthomonas campestris, a type of bacteria, on sugar. What’s good about using this sorghum flour alternative in your batter or dough is that it can make it more elastic and increase its binding property.
Xanthan gum is also capable of increasing the batter’s volume. In other words, it can help you create soft and fluffy bread, muffins, and cakes. Xanthan gum is also great for use on pancakes and cookies.
To use, add one-half teaspoon of it to a cup of flour that is gluten-free. When baking goods that require yeast, such as the dough of pizza or bread, the rule of thumb is to add a teaspoon of xanthan gum to every cup of gluten-free flour blend.
Teff flour is also a great replacement for sorghum flour if you plan on preparing gluten-free bread. One thing to note about teff flour is that it plays a vital role in Ethiopian cuisine.
This flour is what the Ethiopians use when making Ethiopian flatbread or Injera. It is derived from teff grains. It is also versatile enough that it serves a lot of uses as a substitute in a lot of recipes.
Another distinctive quality of teff flour is that it tends to melt partway once you expose it to heat. With that, there is a high chance for your baked goods to come out with a spongy and a bit creamy texture.
This flour will, therefore, be of great use when added to cookies, pizza crust, muffins, pancakes, and bread.
Once you start making the dough, make it a point to mix it with other types of flour that are also gluten-free to improve its binding capability even further.
In addition to being gluten-free, this flour also has high levels of vitamins, dietary fibers, and minerals. The dietary fiber present in teff flour makes it an effective nutrient medium that can help feed good gut bacteria and improve your bowel movements.
To enjoy this ingredient in your bread, substitute a cup of sorghum flour with the same amount of teff. This is because the two are not only gluten-free but also have a similar consistency.
You can also use gluten-free coconut flour in place of sorghum flour. One advantage of coconut flour is that it is low in carbs, which can contribute to better heart health and digestion.
The use of coconut flour in your recipes, instead of sorghum, can improve your health as it can lower the level of low-density lipoprotein cholesterol in your body.
It also prevents peptic ulcers as it ensures that your stomach’s inner linings won’t get damaged. Coconut flour also has the ability to moisturize your skin.
It can also improve your immunity as it has lauric acid that can serve such a purpose. It is easy to use as a cup of it would be enough to replace the same amount of sorghum.
There would be a minor difference in taste. Still, this difference is barely noticeable.
Tapioca flour also makes for a great substitute for sorghum flour. Taken from cassava roots, tapioca flour is a type of starch, so it costs less than other substitutes or alternatives.
This gluten-free substitute is great for use on your bread dough and batter as it serves as a binding agent. By using it in your baked goodies, you can expect them to have a nice fluffy texture. You can also make granola bars and pie crusts from it.
Moreover, tapioca flour is an effective thickening agent when used in gravies and soups. Avoid using excessive amounts of it, though, to prevent it from causing a runny and sticky consistency.
Another important fact about tapioca flour that you have to know is that it is flavorless. This quality is beneficial if you are planning to prepare muffins, cakes, bread, and other baked goods.
What makes it even more fun to use is that it allows you to experiment with the taste. For instance, just in case you want to add a bit of sweetness to your recipe, you are allowed to put in a bit of agave nectar or maple syrup to it.
Overall, tapioca flour is gluten-free, plus it has plenty of essential vitamins and minerals. It is also a big help for diabetics as it assists them in maintaining a healthy level of blood sugar.
Almond flour is kind of distinctive as it has a noticeably nutty and slightly sweet taste. The fact that it is a good natural binding agent also makes it perfect for use in baking recipes, like bread.
It also has natural oil, which can add moisture and softness to your dough. With these qualities, it is unnecessary to combine them with other types of flour.
Almond flour is also an easy-to-use replacement for sorghum flour. For every cup of sorghum, you can substitute it with a cup of almond flour. It is also completely gluten-free. Moreover, this ingredient is paleo-friendly and is dairy-free.
One more advantage of almond flour is that it has high levels of Vitamin E, a potent natural antioxidant. It also has magnesium, which can assist you in maintaining a healthy level of blood sugar.
What’s more? This amazing sorghum flour substitute is a low-carb and low-calorie ingredient. It is so healthy that your regular use of it may lower your risk of cancer and heart disease.
Substitute for Sorghum Flour Related FAQs
What is the role of sorghum flour in baking?
Sorghum flour plays a vital role in baking as it improves the texture of your baked goodies.
With its high fiber and protein content, your baked goods, such as muffins and bread, will have better structure and stability.
How is sorghum flour made?
Sorghum is an ancient cereal grain that belongs to the Panicoideae family, the second-largest subfamily of grasses that contains over 3,500 species.
Sorghum flour also known as jowar flour, is made from the extracts of sorghum kernels. It has a light color and texture and a sweeter taste than other types of flour.[Source]
Is sorghum flour completely gluten-free?
Yes. It also does not contain any harmful protein that may cause those who have gluten intolerance to exhibit negative reactions.
Can I replace sorghum flour with whole wheat flour?
Yes, you can since the two have similar tastes. Note, though, that if you are looking for a healthy and gluten-free substitute for sorghum flour, then whole wheat flour may not be a good idea.
The reason is that whole wheat flour has gluten. It would be best for you to use buckwheat or oat flour, instead.