The Purpose of All-Purpose Flour
All-purpose sorghum flour can be substituted cup for cup with regular wheat flour in a variety of baked goods. Its mild flavor and light color make it easily adaptable to a variety of dishes. Be sure to check out our partner products to learn more about the ease and convenience of using all-purpose flour.
Bakers using sorghum flour in a gluten-free diet often incorporate a binder, such as xanthan gum or cornstarch, to add “stretch” to sorghum flour that is not designated as all-purpose. Add 1/2 teaspoon of xanthan gum per cup of sorghum flour for cookies and cakes or teaspoon per cup of flour for breads. Other ingredients used as binders in recipes include egg whites, unflavored gelatin, cornstarch and guar gum.
If you’re ready to try some recipes but aren’t using the all-purpose flour, start with recipes that use relatively small amounts of wheat flour, such as brownies or pancakes. Substituting sorghum flour takes some experimentation and patience, but the results can be quite delicious.
General Baking Mix