Sorghum Flour (Without Gluten)

What is Sorghum Flour?

Sorghum flour is a type of flour made from grinding whole sorghum grains. Sorghum, a cereal grain, is a staple in various cuisines and is known for its nutritional benefits. It is gluten-free, making it a popular choice for those with celiac disease or gluten sensitivity. Sorghum flour is high in protein, fiber, and essential minerals like iron and calcium. It is often used in baking and cooking as a substitute for wheat flour in recipes for bread, pancakes, and other baked goods.

Why do I have an intolerance to Sorghum Flour?

Intolerance to sorghum flour could be due to several factors. While sorghum is generally well-tolerated, some individuals may have an intolerance or sensitivity to specific proteins in the grain. This intolerance might cause digestive issues, such as bloating, gas, or discomfort. Cross-reactivity with other grains or pre-existing conditions like irritable bowel syndrome (IBS) could also contribute to intolerance symptoms.

What can I do about it?

If you suspect an intolerance to sorghum flour, eliminate it from your diet and observe any changes in symptoms. Consider alternative gluten-free flours, such as rice flour, almond flour, or tapioca flour, to maintain a varied and balanced diet. Working with a nutritionist can help you find suitable substitutes and manage your dietary needs effectively.