Sorghum Flour

Native to Ethiopia and Sudan, sorghum was brought to the United States as “guinea corn” from West Africa by slave traders around 1850. Prized for its high protein and fiber content, it also has a low level of carbohydrates, making it a wonderful source of energy. This flour has a nutty, subtly sweet flavor, and adds depth to any baked treat. It is sometimes marketed as “sweet white” sorghum flour.