Sorghum Flour is made from finely ground kernels of Sorghum. It has been used as a cereal grain in Australasia and Africa for at least 5,000 years. Sorghum is notable for being gluten-free, and flour products made from it are something you can use as a substitute for most other flours because of its mild flavor. Keep reading to find out the best sorghum flour substitute options for any situation.
You can use one cup of buckwheat flour per cup of sorghum flour, making it an ideal 1:1 substitute. Buckwheat Flour comes in two forms: light and dark. The dark form (unhulled) has more flavor and is somewhat more starchy as it contains more fiber. The light form (hulled buckwheat) has a more subtle flavor and a more delicate texture.
Buckwheat Flour is an excellent substitute to sorghum flour for gluten-free bread, pancakes, and other baked goods.
Amaranth is a veritable superfood containing nutrients and minerals filled with antioxidants. However, it is a good substitute because it offers something different from other items on this list.
You can use amaranth flour as a substitute for sorghum flour as a thickening agent in sauces, gravies, soups, and even stews. It’s not an everyday use case since sorghum is something you mostly use in baking. However, it’s a worthwhile mention for more adventurous cooks.
You can substitute these two flours in a 1:1 ratio, making things nice and easy to remember.
Wheat Flour is a good option, even if not a popular one, for anyone that doesn’t need to be mindful about being gluten-free. Yes, wheat flour does contain gluten. However, it’s an ideal sorghum flour substitute for breads, baking, and even frying.
4. Almond Flour
Another very good option is Almond Flour. It does have its own unique and distinct flavor, which means it can elevate a recipe in new ways, especially for making delicious pancakes, waffles, and cookies.
You don’t need to mix almond flour with other flours like some of the other options on this list, but you should note that almonds are not technically a nut as some people believe. However, you should still take caution with this option if you have nut allergies.
If you don’t mind the slight difference in taste, almond flour makes a great alternative to sorghum flour for baked goods. It’s also gluten-free!
You can replace sorghum flour with almond flour in a 1:1 ratio.
5. Oat Flour
Oat Flour is a great option for the health-conscious as it is free from nuts, gluten, lactose, and soy. In addition, it makes an excellent alternative to sorghum flour for baked recipes like muffins.
6. Rice Flour
Rice Flour is often widely available and is gluten-free. You can use it in place of sorghum flour for baking, especially when combined with another gluten-free flour since rice flour isn’t always ideal for baking since it can congeal a little compared to some flours on this list.
Note: You can use one cup of rice flour for every cup of sorghum flour that you would typically use, as they have similar water requirements and textures.
7. Corn Starch
Corn Starch is gluten-free like Sorghum Flour. It’s an excellent and often-used thickening agent for broths, sauces, and similar. You can use it in dishes like that. In these scenarios, it’s also a perfect substitute for many other flours on this list.
Coconut Flour can be considered a popular gluten-free baking flour, making it a good alternative to sorghum flour in many of the same recipes.
This flour does have a unique and distinct taste, even though it is mild. The sweetness does make it a good option for baked goods. However, it’s not to everyone’s taste because of the flavor.
To substitute this flour for sorghum flour, use half a cup of coconut flour for every cup of sorghum flour you would use.
Garbanzo Flour (Chickpea Flour) is another good replacement option as it binds well and absorbs moisture readily. It’s not an ideal option for all baking uses; however, it is great for pancakes and waffles.
You can also use Garbanzo Flour as a substitute for sorghum flour for deep-frying or as a binding agent for fritters.
Note: This flour does have a stronger taste and takes longer to cook, so it isn’t ideal for recipes with varying cooking times. Not cooking with this flour for long enough can result in bitter-tasting dishes.
10. Tapioca Flour
Tapioca Flour is an excellent substitute for sorghum flour as it doesn’t have much flavor. It is considered flavorless. This fact makes it an effective thickening agent and ideal for binding in baked recipes where you don’t want the taste of some flours interfering with the recipe.