Sorghum, a nutritious ancient grain that also happens to be gluten free, is used in everything from desserts to risotto to flatbread. The fifth most popular cereal crop in the world, it's time to discover the versatility of sorghum!

16 recipes



Dish type


1 review

Try this simple gluten free flour blend for all your baking recipes at home. For extra binding, you can add xanthan gum, if called for in the recipe you're using.

Recipe by: fioa

1 review

Looking to make your own gluten free flour? This is my best recipe and works wonders! It makes roughly 1kg of plain gluten free flour. A tightly sealed container is a must if you are not going to use this blend straightaway.

Recipe by: fioa

No reviews

All hail the Gluten Free Goddess! This gluten free bread for the bread machine is a variation on her recipe. I had trouble getting that to rise in my Panasonic SD-255 bread machine so I went at it like a bull at a gate until I had it working, and now it makes a loaf that rivals a lot of wheat-based ones for flavour and texture.

Recipe by: davies46

No reviews

This recipe will bring delight to everybody who is following a gluten-free diet. It's a wonderful chocolatey cake, topped with dark chocolate icing. A truly indulgent, chocolately treat!

Recipe by: Gluten Free Mommy

No reviews

This flour substitutes beautifully for wheat flour and you can make it for a fraction of the price of what's sold in supermarkets. Use as a one-to-one substitute for wheat flour.

Recipe by: pho1962

No reviews

A blend of sorghum flour, millet flour and tapioca flour is used to makes these buttery gluten free scones.

Recipe by: 4pumpkins

No reviews

This gluten free version of red velvet cake has the soft texture everyone loves, plus a little extra cocoa for good measure! This is the cake I am having made for my wedding. Works well for cupcakes too.

Recipe by: ktonks

No reviews

These are probably the best gluten-free chocolate cookies I've ever made. They turn out soft and chewy, not chalky and dry like my other attempts! I haven't tried making them without egg but that might work. I use a gluten free mix of rice flour, sorghum flour, tapioca flour and chestnut flour with a pinch of xanthan gum. Sifting or whisking helps keep them lighter in texture too. Enjoy!

Recipe by: Q. Anker

No reviews

Try popping whole sorghum grains instead of corn for a more earthy flavour. Sprinkle cinnamon and sugar onto the freshly popped sorghum for a sweet treat.

Recipe by: Alli Shircliff

No reviews

Whole sorghum grains popped in chilli oil is a new twist on spicy popcorn. Add a little cinnamon and sugar for a sweet and spicy version.

Recipe by: Alli Shircliff

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