20 Delicious Sorghum Flour Recipes for Every Occasion

Discover the versatility of sorghum flour with our roundup of 20 Delicious Sorghum Flour Recipes for Every Occasion! Whether you’re whipping up quick weeknight dinners, baking seasonal treats, or craving some wholesome comfort food, sorghum flour is your secret ingredient for gluten-free goodness. Dive into our collection and let these recipes inspire your next kitchen adventure. Trust us, your taste buds will thank you!

Sorghum Flour Pancakes

Start your morning with these fluffy, nutty sorghum flour pancakes that are naturally gluten-free and packed with flavor.

Ingredients

• 1 cup sorghum flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (any kind)
• 1 large egg
• 2 tablespoons melted butter, plus more for cooking
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup sorghum flour, 1 tablespoon sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, 2 tablespoons melted butter, and 1 teaspoon vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a large skillet over medium heat and add a small amount of butter. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
5. Serve warm with your favorite toppings.

These pancakes stand out with their delightful texture and rich, earthy flavor, making them a perfect canvas for both sweet and savory toppings.

Tip: For extra fluffy pancakes, avoid overmixing the batter—it’s okay if there are a few lumps.

Gluten-Free Sorghum Flour Bread

Who says gluten-free bread can’t be fluffy and delicious? This sorghum flour bread is a game-changer for anyone looking to enjoy homemade bread without the gluten.

Ingredients

• 2 cups sorghum flour
• 1 cup tapioca flour
• 1/2 cup almond flour
• 1 tbsp xanthan gum
• 1 tsp salt
• 1 tbsp active dry yeast
• 1 tbsp honey
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil
• 3 eggs

Instructions

1. In a large bowl, whisk together sorghum flour, tapioca flour, almond flour, xanthan gum, and salt.
2. In a small bowl, dissolve honey in warm water, then sprinkle yeast on top. Let sit for 5 minutes until frothy.
3. Add yeast mixture, olive oil, and eggs to the dry ingredients. Mix until a smooth dough forms.
4. Transfer dough to a greased loaf pan, cover with a damp cloth, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F. Bake bread for 35-40 minutes until golden and a toothpick inserted comes out clean.
6. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This bread stands out with its perfect balance of chewiness and softness, making it ideal for sandwiches or toast. The sorghum flour adds a subtly sweet, nutty flavor that’s utterly irresistible.

Tip: For an extra crusty top, brush the loaf with a little olive oil before baking.

Sorghum Flour Chocolate Chip Cookies

These Sorghum Flour Chocolate Chip Cookies are a delightful gluten-free twist on the classic, offering a nutty flavor and tender crumb that’ll have everyone reaching for more.

Ingredients

• 1 cup sorghum flour
• 1/2 cup almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup sorghum flour, 1/2 cup almond flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In a large bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy. Add 1 large egg and 1 teaspoon vanilla extract, beating until combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in 1/2 cup chocolate chips.
5. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The sorghum flour gives these cookies a uniquely tender texture and a subtle, nutty flavor that pairs perfectly with the sweetness of the chocolate chips.

Tip: For an extra crunch, toast the almond flour in a dry skillet over medium heat for a few minutes before using it in the recipe.

Sorghum Flour Banana Bread

Who says gluten-free baking can’t be delicious? This Sorghum Flour Banana Bread is moist, flavorful, and has the perfect tender crumb that’ll make you forget it’s gluten-free.

Ingredients

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1 3/4 cups sorghum flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, mix the mashed bananas, melted coconut oil, maple syrup, eggs, and vanilla extract until well combined.
3. Add the sorghum flour, baking soda, salt, cinnamon, and nutmeg to the wet ingredients, stirring just until the flour is incorporated.
4. Fold in the chopped walnuts if using, then pour the batter into the prepared loaf pan.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The sorghum flour gives this banana bread a subtly sweet and nutty flavor, making it a standout among gluten-free baked goods.

Tip: For an extra moist loaf, wrap the cooled bread in plastic wrap and let it sit overnight before slicing.

Sorghum Flour Pizza Dough

Who says gluten-free can’t be delicious? This sorghum flour pizza dough is a game-changer for anyone looking to enjoy a crispy, flavorful crust without the gluten.

Ingredients

• 1 1/2 cups sorghum flour
• 1/2 cup tapioca flour
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 cup warm water (110°F)
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar

Instructions

1. In a small bowl, dissolve the sugar and yeast in warm water. Let sit for 5 minutes until frothy.
2. In a large bowl, whisk together sorghum flour, tapioca flour, xanthan gum, and salt.
3. Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Stir until a sticky dough forms.
4. Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 425°F. Roll out the dough on a piece of parchment paper to your desired thickness.
6. Transfer the parchment with the dough onto a baking sheet. Bake for 15-20 minutes until the edges are golden and crispy.

The secret to this dough’s perfect texture? A combination of sorghum and tapioca flours creates a crust that’s crispy on the outside and chewy on the inside.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding your toppings.

Sorghum Flour Waffles

Start your morning with a twist by whipping up these delightfully nutty Sorghum Flour Waffles, a gluten-free alternative that doesn’t skimp on flavor or texture.

Ingredients

• 1 cup sorghum flour
• 1/2 cup almond flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk
• 1 large egg
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract

Instructions

1. Preheat your waffle iron to medium-high heat.
2. In a large bowl, whisk together 1 cup sorghum flour, 1/2 cup almond flour, 2 tbsp coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 1 large egg, then mix in 1 cup almond milk, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Lightly grease the waffle iron with coconut oil. Pour 1/2 cup of batter onto the iron and cook for 4-5 minutes until golden and crisp.
6. Repeat with the remaining batter.

These waffles stand out with their perfectly crisp edges and tender, fluffy centers, offering a wholesome start to any day.

Tip: For an extra crunch, sprinkle chopped nuts on the batter right after pouring it onto the waffle iron.

Sorghum Flour Muffins

These Sorghum Flour Muffins are a delightful gluten-free option that doesn’t skimp on flavor or texture, perfect for a cozy morning at home.

Ingredients

• 1 cup sorghum flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almond milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup sorghum flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup unsweetened applesauce, 1/4 cup melted coconut oil, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup almond milk until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The sorghum flour gives these muffins a wonderfully tender crumb and a subtly sweet, nutty flavor that pairs perfectly with your morning coffee.

Tip: For an extra touch of sweetness, sprinkle the tops with a little coconut sugar before baking.

Sorghum Flour Cake

Discover the rustic charm and nutty sweetness of this Sorghum Flour Cake, a gluten-free delight that’s as easy to make as it is delicious.

Ingredients

• 1 1/2 cups sorghum flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup maple syrup
• 1/3 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almond milk

Instructions

1. Preheat your oven to 350°F and grease an 8-inch round cake pan.
2. In a large bowl, whisk together 1 1/2 cups sorghum flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 3/4 cup maple syrup, 1/3 cup melted coconut oil, 2 large eggs, and 1 tsp vanilla extract until smooth.
4. Alternately add the dry ingredients and 1/2 cup almond milk to the wet ingredients, starting and ending with the dry ingredients. Stir until just combined.
5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cake stands out with its moist, dense texture and a rich, nutty flavor that pairs wonderfully with a cup of coffee or tea.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a little more maple syrup before serving.

Sorghum Flour Pie Crust

Discover the nutty, wholesome goodness of sorghum flour with this easy-to-make pie crust that’s perfect for your next sweet or savory creation.

Ingredients

• 1 1/4 cups sorghum flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3-4 tablespoons ice water

Instructions

1. In a large bowl, whisk together 1 1/4 cups sorghum flour and 1/2 teaspoon salt.
2. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Drizzle 3 tablespoons ice water over the mixture, stirring with a fork until the dough begins to come together. If needed, add up to 1 more tablespoon of water to achieve a cohesive dough.
4. Gather the dough into a ball, flatten into a disk, and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes before rolling out and using in your favorite pie recipe.

This sorghum flour pie crust stands out with its slightly sweet, nutty flavor and tender, crumbly texture that pairs beautifully with both fruit fillings and hearty quiches.

Tip: For an extra flaky crust, freeze the butter for 10 minutes before incorporating it into the flour.

Sorghum Flour Crackers

These Sorghum Flour Crackers are a delightful, gluten-free option that doesn’t skimp on flavor or crunch. Perfect for pairing with your favorite dips or enjoying on their own!

Ingredients

• 1 cup sorghum flour
• 1/4 cup olive oil
• 1/4 cup water
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp dried rosemary

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine 1 cup sorghum flour, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/2 tsp dried rosemary.
3. Add 1/4 cup olive oil and 1/4 cup water to the dry ingredients, mixing until a dough forms.
4. Roll the dough out between two pieces of parchment paper until it’s about 1/8 inch thick.
5. Remove the top parchment paper and cut the dough into squares or desired shapes directly on the bottom parchment.
6. Transfer the parchment with the cut dough onto the baking sheet and bake for 15-20 minutes, or until the edges are golden and crispy.

What sets these crackers apart is their rustic texture and the aromatic hint of rosemary, making them a standout at any gathering.

Tip: For an extra flavor boost, sprinkle a little sea salt on top before baking.

Sorghum Flour Biscuits

These Sorghum Flour Biscuits are a delightful gluten-free twist on the classic, offering a tender crumb and a subtly sweet, nutty flavor that’s irresistible straight from the oven.

Ingredients

• 1 1/2 cups sorghum flour
• 1/2 cup tapioca flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 3/4 cup milk (dairy or non-dairy)
• 1 tablespoon honey

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups sorghum flour, 1/2 cup tapioca flour, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. Add 1/4 cup cold cubed butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Stir in 3/4 cup milk and 1 tablespoon honey until just combined. Be careful not to overmix.
5. Turn the dough onto a lightly floured surface, gently pat it into a 1-inch thick circle, and cut out biscuits using a 2-inch round cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.

The magic of these biscuits lies in their perfect balance of textures—crispy on the outside, soft and fluffy inside, with a hint of sweetness that pairs beautifully with both savory and sweet toppings.

Tip: For extra flaky biscuits, freeze the butter for 10 minutes before cutting it into the flour.

Sorghum Flour Crepes

These Sorghum Flour Crepes are a delightful gluten-free alternative that’s as versatile as it is delicious, perfect for a cozy breakfast or an elegant brunch.

Ingredients

• 1 cup sorghum flour
• 2 large eggs
• 1 1/4 cups milk
• 2 tablespoons melted butter, plus extra for greasing
• 1/4 teaspoon salt
• 1 tablespoon sugar (optional)

Instructions

1. In a large bowl, whisk together 1 cup sorghum flour, 2 large eggs, 1 1/4 cups milk, 2 tablespoons melted butter, 1/4 teaspoon salt, and 1 tablespoon sugar (if using) until smooth.
2. Heat a non-stick skillet over medium heat and lightly grease with butter.
3. Pour 1/4 cup of the batter into the skillet, tilting to spread thinly. Cook for about 2 minutes until edges lift easily.
4. Flip and cook for another 1-2 minutes until lightly golden. Repeat with remaining batter.

What sets these crepes apart is their wonderfully tender texture and nutty flavor, making them a standout gluten-free option that doesn’t compromise on taste or versatility.

Tip: For extra-thin crepes, let the batter rest for 30 minutes before cooking to allow the flour to fully hydrate.

Sorghum Flour Brownies

Who says gluten-free can’t be decadent? These sorghum flour brownies are rich, fudgy, and utterly irresistible, proving that gluten-free desserts can stand tall among the classics.

Ingredients

• 1 cup sorghum flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup granulated sugar
• 1/2 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and grease an 8×8 inch baking pan.
2. In a medium bowl, whisk together 1 cup sorghum flour, 1/2 cup cocoa powder, 1/2 teaspoon salt, and 1/2 teaspoon baking powder.
3. In a separate bowl, mix 1 cup granulated sugar with 1/2 cup melted coconut oil until well combined. Beat in 2 large eggs and 1 teaspoon vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in 1/2 cup chocolate chips.
5. Pour the batter into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Let cool in the pan before slicing. The sorghum flour gives these brownies a uniquely tender crumb and a deep, chocolatey flavor that’s hard to resist.

Tip: For an extra gooey texture, slightly underbake the brownies by checking them at the 20-minute mark.

Sorghum Flour Pasta

Discover the nutty, wholesome flavors of homemade sorghum flour pasta, a delightful gluten-free alternative that’s surprisingly easy to whip up in your own kitchen.

Ingredients

• 1 cup sorghum flour
• 1 cup tapioca flour
• 1 tsp xanthan gum
• 1/2 tsp salt
• 2 large eggs
• 2 tbsp olive oil
• 1/4 cup water

Instructions

1. In a large mixing bowl, whisk together 1 cup sorghum flour, 1 cup tapioca flour, 1 tsp xanthan gum, and 1/2 tsp salt.
2. Make a well in the center of the dry ingredients and add 2 large eggs and 2 tbsp olive oil. Gradually mix in 1/4 cup water until a dough forms.
3. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
4. Divide the dough into 4 equal parts. Roll each part into a thin sheet using a pasta machine or rolling pin.
5. Cut the sheets into your desired pasta shape, such as fettuccine or spaghetti.
6. Bring a large pot of salted water to a boil. Cook the pasta for 3-4 minutes until al dente, then drain.

This sorghum flour pasta stands out for its perfectly chewy texture and rich, earthy flavor, making it a fantastic base for your favorite sauces.

Tip: For an extra flavor boost, toast the sorghum flour lightly before using it in the recipe.

Sorghum Flour Tortillas

Discover the rustic charm and wholesome taste of homemade Sorghum Flour Tortillas, a gluten-free alternative that doesn’t skimp on flavor or flexibility.

Ingredients

• 1 cup sorghum flour
• 1/2 cup tapioca flour
• 1/4 tsp salt
• 1 tbsp olive oil
• 1/2 cup warm water

Instructions

1. In a large mixing bowl, whisk together 1 cup sorghum flour, 1/2 cup tapioca flour, and 1/4 tsp salt until well combined.
2. Add 1 tbsp olive oil and 1/2 cup warm water to the dry ingredients. Stir until a dough forms, then knead by hand for 2 minutes until smooth.
3. Divide the dough into 6 equal pieces. Roll each piece into a ball, then flatten with a rolling pin on a lightly floured surface to about 1/8-inch thickness.
4. Heat a non-stick skillet over medium-high heat. Cook each tortilla for 1 minute on each side, or until lightly browned and puffed.

These tortillas stand out for their slightly nutty flavor and perfect pliability, making them ideal for wraps or as a side to your favorite dishes.

Tip: For extra pliability, cover the cooked tortillas with a clean kitchen towel as they cool.

Sorghum Flour Donuts

These Sorghum Flour Donuts are a delightful gluten-free treat that’s perfect for satisfying your sweet tooth without the guilt. Light, fluffy, and packed with flavor, they’re sure to become a favorite.

Ingredients

• 1 cup sorghum flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/4 cup melted coconut oil
• 1/2 cup almond milk
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a donut pan with coconut oil.
2. In a large bowl, whisk together 1 cup sorghum flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
3. In another bowl, beat 2 large eggs, then mix in 1/4 cup melted coconut oil, 1/2 cup almond milk, and 1 tsp vanilla extract.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Pour the batter into the prepared donut pan, filling each mold about 3/4 full.
6. Bake for 12-15 minutes, or until the donuts spring back when lightly touched.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The sorghum flour gives these donuts a wonderfully tender crumb and a slightly nutty flavor that pairs beautifully with the warm spices. They’re a fantastic gluten-free option that doesn’t compromise on taste or texture.

Tip: For an extra treat, dip the cooled donuts in melted dark chocolate or dust with powdered sugar.

Sorghum Flour Scones

These Sorghum Flour Scones are a delightful gluten-free twist on the classic, offering a tender crumb and a subtly sweet, nutty flavor that pairs perfectly with your morning coffee or tea.

Ingredients

• 1 1/2 cups sorghum flour
• 1/2 cup almond flour
• 1/4 cup coconut sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cold unsalted butter, cubed
• 1/2 cup cold heavy cream
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 1 1/2 cups sorghum flour, 1/2 cup almond flour, 1/4 cup coconut sugar, 2 tsp baking powder, and 1/2 tsp salt.
3. Add 1/3 cup cold cubed butter to the dry ingredients. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together 1/2 cup cold heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour into the dry ingredients and stir until just combined.
5. Turn the dough onto a lightly floured surface, shape into a 1-inch thick circle, and cut into 8 wedges. Place on the prepared baking sheet.
6. Bake for 18-20 minutes, until the edges are golden and a toothpick inserted comes out clean.

The sorghum flour gives these scones a unique, hearty texture that’s both satisfying and light, making them a standout at any brunch table.

Tip: For extra richness, brush the tops with a little heavy cream before baking for a golden finish.

Sorghum Flour Bagels

Discover the nutty, wholesome goodness of homemade Sorghum Flour Bagels, a gluten-free twist on the classic that doesn’t skimp on flavor or texture.

Ingredients

• 1 1/2 cups sorghum flour
• 1 cup tapioca flour
• 1 tbsp xanthan gum
• 1 tsp salt
• 1 tbsp sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup warm water (110°F)
• 1 tbsp olive oil
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, whisk together 1 1/2 cups sorghum flour, 1 cup tapioca flour, 1 tbsp xanthan gum, 1 tsp salt, and 1 tbsp sugar.
2. Dissolve 1 packet active dry yeast in 1 cup warm water; let sit for 5 minutes until frothy. Stir in 1 tbsp olive oil.
3. Gradually add the yeast mixture to the dry ingredients, mixing until a sticky dough forms. Knead for 5 minutes on a floured surface.
4. Divide the dough into 6 equal parts, shape into bagels, and place on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F. Brush the bagels with the beaten egg and bake for 25 minutes until golden and firm.

These bagels boast a chewy interior and crisp crust, thanks to the unique properties of sorghum flour. Perfect for a hearty breakfast or a satisfying snack.

Tip: For an extra crunch, sprinkle your favorite seeds on top before baking.

Sorghum Flour Pretzels

These Sorghum Flour Pretzels are a delightful twist on the classic, offering a nutty flavor and tender bite that’s perfect for your next snack time or gathering.

Ingredients

• 1 cup sorghum flour
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp olive oil
• 1 egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling

Instructions

1. In a large bowl, dissolve the sugar and yeast in warm water. Let sit for 5 minutes until frothy.
2. Add the sorghum flour, all-purpose flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
4. Preheat oven to 425°F and line a baking sheet with parchment paper.
5. Divide the dough into 8 equal pieces. Roll each into a 20-inch rope, then twist into a pretzel shape.
6. Place pretzels on the baking sheet, brush with beaten egg, and sprinkle with coarse sea salt.
7. Bake for 12-15 minutes until golden brown. Let cool on a wire rack before serving.

The unique blend of sorghum and all-purpose flour gives these pretzels a wonderfully complex flavor and a texture that’s chewy yet light.

Tip: For an extra glossy finish, brush the pretzels with a mixture of 1 tbsp baking soda and 1/2 cup warm water before the egg wash.

Sorghum Flour Sandwich Bread

Looking for a gluten-free bread that doesn’t compromise on texture or taste? This Sorghum Flour Sandwich Bread is your answer, offering a soft, fluffy interior with a perfectly crisp crust.

Ingredients

• 2 cups sorghum flour
• 1 cup tapioca flour
• 1/2 cup almond flour
• 1 tbsp xanthan gum
• 1 tsp salt
• 1 tbsp active dry yeast
• 1 tbsp honey
• 1 1/4 cups warm water (110°F)
• 2 tbsp olive oil
• 2 large eggs

Instructions

1. In a small bowl, dissolve the honey in warm water and sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
2. In a large mixing bowl, whisk together sorghum flour, tapioca flour, almond flour, xanthan gum, and salt.
3. Make a well in the center of the dry ingredients and add the yeast mixture, olive oil, and eggs. Stir until a sticky dough forms.
4. Transfer the dough to a greased loaf pan, smoothing the top with a wet spatula. Cover with a towel and let rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 375°F. Bake the bread for 35-40 minutes, until the top is golden and the loaf sounds hollow when tapped.
6. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

This bread stands out for its remarkable elasticity and chewiness, a rare find in gluten-free baking. The combination of flours creates a balanced flavor that pairs wonderfully with both sweet and savory toppings.

Tip: For an extra golden crust, brush the top of the loaf with a little olive oil before baking.

Conclusion

We hope this roundup of 20 delicious sorghum flour recipes inspires your next kitchen adventure! Whether you’re baking for a special occasion or whipping up a quick weekday meal, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest to spread the sorghum love. Happy cooking!