Gluten-Free Sorghum Flour

ORIGIN: Italy Supply Chain 

Sorghum flour is perfect for cakes dough, donuts and biscuits, as well as to thicken sauces and gravies due to its almost neutral aroma, sometimes sweetish flavour. Finally, thanks to its particular consistency, it lends itself not only to be mixed with starch in the assembled compounds but also to be used in purity, especially in shortcrust or in very hydrated doughs such as those of crepes, pancakes or waffles.