Red sorghum is a modern grain with deep roots on the High Plains. Ours comes from a single research farm in Vega, Texas, about 35 miles from our mill, where it grows in small plots alongside other sorghum varieties. It reaches you as whole berries, so you mill it fresh when you’re ready to bake.
Milled fine, it makes a warm, reddish flour with an earthy, nutty flavor that’s heartier than white sorghum. It’s naturally gluten-free, and it adds color and depth to pancakes, muffins, cookies, quick breads, and flatbreads. Cooked whole, the berries stay chewy and hold their shape in soups, pilafs, and grain salads.
How to Bake with Red Sorghum Flour
Sorghum has no gluten, so it won’t rise or stretch the way wheat does. For yeast bread, replace up to a quarter of the wheat flour with red sorghum for flavor and color. For gluten-free baking, pair it with eggs, psyllium, or xanthan gum to hold it together, and let batters rest a few minutes so the flour can absorb the liquid.
Red Sorghum Berries at a Glance
- Red Sorghum Berries, whole grain, food grade.
- Mill into flour for baking, or cook whole for salads, pilafs, and soups.
- 7.5 lb bags are vacuum sealed with a nitrogen flush. The 15 lb size ships as two 7.5 lb bags.
- 2.5 lb size comes in a recycled kraft paper bag with a plant-based PLA liner.
- For the most nutrition and freshness, mill your own flour.
- Naturally gluten-free grain, packed in a facility that also handles wheat.
- Non-GMO and glyphosate free.
- Backed by our 100% Satisfaction Money-Back Guarantee.
The Story of Red Sorghum
Sorghum was first domesticated in northeast Africa thousands of years ago and spread across Africa and India as a staple grain. It reached America in the colonial era, and by the late 1800s farmers on the dry southern Plains were turning to it where corn struggled. It became so important in the Texas Panhandle that the region’s feed yards were built on it. For most of the last century, it fed cattle. Today, bakers and cooks are rediscovering it as a whole grain for the table, grown right here on the High Plains.
Whole Berries for Your Home Mill
This is a single-origin grain, not a blend. You know what it is, you know where it grew, and you decide when it becomes flour. Whole berries keep far longer than flour, and our nitrogen-flushed 7.5 lb bags push out the oxygen insects need. Keep a supply on hand, mill what you need, and bake with flour that’s minutes old instead of flour that sat on a shelf.
- Single Origin: Red sorghum from one research farm in Vega, Texas.
- Built for Home Milling: Clean, whole berries ready for your home mill.
