Benefits of sorghum flour

Today we have a wide variety of types of flour. Recently we told you what were some of the most nutritious, but this time the time has come to talk about a specific one that seems to become trend in 2020.

This is what the number of searches on the Internet points out: "benefits of sorghum flour" is one of the most typed by users. The reason? Has enough nutritional advantages. Perhaps the most striking is that, despite coming from a cereal, it does not contain gluten, so it is a good alternative for celiac people.

But what exactly is the sorghum flour? This type of flour comes from sorghum seeds, a cereal native to India that later expanded to other continents. In Europe we know it mainly for its use as food for livestock, but it is also suitable for human consumption. In fact, sorghum is one of the key food sources of countries such as Ethiopia or Somalia, or in certain regions of India.

And it is a cereal with great amount of nutrients which also resists extreme weather conditions, which is why FAO has highlighted it as one of the most important in food and agriculture.

Benefits of sorghum flour

As an advantage, it not only has that of being suitable for coeliacs, it is also advisable in people with diabetes, since at the time of digestion it slows down the absorption of sugar. As for the nutrients that sorghum flour can provide, it is rich in fiber (6.6 grams per 100), which favors digestion and also makes it a satiating food. But it is also a source of vegetable protein (8.45 grams per 100) and has minerals such as calcium, magnesium, zinc or phosphorus.

You can use sorghum flour in pastry recipes, casseroles or even to make bread, although in this case you must mix with another type of flour that gives it strength, such as whole wheat.