Authentic Foods Sorghum Flour Superfine 3lbs

I can no longer use this product as I became allergic apparently. However, when I used it I loved it. It was great for making about any gluten free item: bread, cookies, cakes, etc. I just worked really well replacing, or almost replacing, flour, usually using other gluten free flours in the mix, and it was more like whole wheat flour consistancy. It was always fresh, not gritty or anything. It make the food taste like regular cakes and cookie, etc.

I use this flour to make my own gluten free general purpose baking mix and also for making a flour mix for gluten free sourdough bread. Since my sister and I both deal with Celiac Disease, this flour is a mainstay in our kitchen. In this case, the flour arrived quickly and was in good condition when I unpacked it from the carton of 6 other gluten free flours that I ordered. Most of the flours were from another brand, but I like the price and quantity...and texture... of the Authentic Foods Sorghum flour. I will order from this vendor again.

Authentic Foods is my favorite miller for gluten free baking. Essential for Aran Goyoaga’s recipes.”

I use sorghum flour as part of my gluten free flour blend. The flour from this brand is finely ground which has resulted in better bakes and my bread. My bread has been much lighter and fluffier than what I used to get when using Bob's Red Mill.

I make gluten free banana bread weekly and use my own flour mixture. This sorghum flour adds great flavor without the grit of some flours that aren't as fine. It is also the best price I saw among all of the sorghum flours, which is important when doing a lot of baking on somewhat of a budget. I will definitely keep using this product for all of my gluten free baking needs. And I recommend it for anyone else looking for great gluten free flours.

Not too long ago, I found that I had a sensitivity to gluten. The rice flours used in the gluten free recipes are ok but the breads lack body. I heard about Sorghum flour and decided to try it. I reduced my three cups of rice flour to two, and replaced it with one cup of Sorghum, and of course, incorporated the potato and tapioca starches, and the xanthan gum. The resulting bread came out better than I expected. Being a Vegan for many years hasn't been difficult at all. My husband and I enjoy and believe in the life style. However, when wheat bread was no longer an option, I was quite dismayed. We searched for options and thankfully found them through Authentic foods and King Arthur's website. The recipes there for gluten free have been great so far and I urge others to try them if you're just starting out like we are.

I love the softness of this grain. I made a multi grain bread this weekend. Yummy

Works well for me as a flour substitute. Didn’t notice a difference in flavor on my baked goods.