A gluten-free whole-grain flour milled from sorghum, one of the oldest African cereals. Mild, slightly sweet, fiber- and antioxidant-rich — an ancestral grain returned to flour form.
Sorghum crossed the Atlantic in the seed and the memory — it is one of the African grains that survived the Middle Passage as food. Returning to sorghum flour is a literal return to an ancestral cereal that predates wheat in the Black diet by thousands of years.
Sorghum is gluten-free and whole-grain by nature, so its flour delivers more fiber, protein, and minerals than refined wheat while serving celiac and gluten-sensitive households. Its bran is unusually rich in phenolic antioxidants and, in some varieties, condensed tannins linked in research to slowed starch digestion — a lower glycemic response that matters for the diabetes burden. Sorghum policosanols have been studied for cholesterol-lowering effects, and the whole-grain fiber supports heart health and steady colon fermentation into butyrate. The iron and magnesium speak to two minerals Black Americans are commonly short on, magnesium being central to the stress-driven, sodium-sensitive hypertension pattern. A complete-protein boost when paired with legumes in the old grain-and-bean tradition.
Substitute for up to half the wheat flour in pancakes, muffins, and flatbreads; for fully gluten-free baking, blend with a binder like ground flax or xanthan since sorghum has no gluten to hold structure. Make tuwo, porridge, or West African swallow by cooking the flour into hot water with constant stirring. Toasting the flour first deepens its nutty flavor.
Free, no account needed to ask.