Sorghum Flour Benefits

The sorghum plant towers over six feet tall and comes in many varieties. Originating in Africa, it is one of the top five cereal crops in the world. Since sorghum flour is neutral in flavor, it is a popular ingredient in many foods, as it takes on the flavor of whatever it is cooked with. It is very high in iron, fiber and protein, making it one of the healthier options for those who have a gluten intolerance and can't eat traditional forms of flour.

Lower Cholesterol

A study published in the Journal of Food Science states that sorghum flour contains compounds which can help lower cholesterol.

Gluten Free

Since sorghum flour is a gluten-free food, it is a safe alternative to flour for those with celiac disease. This is good news for those who cannot eat wheat or other grains such as rye or barley due to a gluten intolerance.

High in Antioxidants

Sorghum flour is high in antioxidants, which are related to their polyphenolic compound and sorghum wax. These compounds contain policosanols, which are important to good cardiac health.

Slowly Digested

The starch and protein in sorghum take longer than other similar products to digest. This slow digestion is particularly helpful for those with diabetes.

Flavorless

One of the main cooking benefits of sorghum flour is that it is relatively tasteless and it adapts well to whatever it is cooked with. It can be substituted for regular wheat flour in most baked goods without altering the taste of the finished product.