Gluten Free Sorghum Flour (“Sweet White”)
haldol 8 mg Sorghum, a small, mild grain, is America’s third leading cereal crop, and is a great substitute for wheat flour in lightening up gluten free baking. The perfect substitute for wheat flour for sauces and gravies, and excellent to lighten the flour for baking, instead of using bean flours. Sorghum grain has nutritional benefits due to its rich antioxidant properties. Add 25% to 100% of Big River Grains Gluten Free Sorghum Flour to your flour mixes to make delicious breads, cakes, and cookies,
GLUTEN FREE. KOSHER. Approximately 7 1/2 cups Sorghum flour.
Our Naturally Gluten Free Promise: Grown Gluten Free, Transported Gluten Free, Stored Gluten Free, Handled Gluten Free to minimize the chance of cross-contamination.
Grown in the USA. Our facility and equipment are used exclusively for the harvesting and processing of gluten free grains. No gluten containing products, oats, soy or nuts are processed by our company.
http://carenannegeiges.com/wp-json/oembed/1.0/embed?url=http://carenannegeiges.com/uncategorized/the-gibson-chunglo-family/ Rich in Protein, Fiber and Iron
According to Nutrition Data, one cup of sorghum grain has 22g of protein, 12g of dietary fiber, and will provide 47 percent of the recommended daily value of iron based on a 2,000 calorie diet