Food-Grade White Sorghum was bred for people, not livestock. 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 pale, mild flour with a light sweetness and a clean finish. It’s naturally gluten-free, and its neutral flavor lets it work almost anywhere: pancakes, muffins, cookies, cakes, quick breads, tortillas, and flatbreads. Cooked whole, the berries stay chewy and hold their shape in soups, pilafs, and grain salads.
How to Bake with White 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 white sorghum for a softer crumb and a touch of sweetness. 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.
White Sorghum Berries at a Glance
- Food-Grade White Sorghum Berries, whole grain.
- 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 Food-Grade White Sorghum
For most of its American history, sorghum was a red or bronze grain grown for cattle feed. Its dark bran and the pigments of the plant itself tinted the flour and gave it a strong flavor, so it rarely reached the kitchen. In the 1980s and 1990s, sorghum breeders at Texas A&M set out to change that. They developed white-seeded sorghum grown on tan-colored plants with pale, straw-colored husks, so the grain stays clean and light from field to flour. The result was a sorghum meant for the table, with a white, mild flour that bakers could finally use. It’s still grown here on the High Plains, where sorghum has always done its best work.
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: Food-Grade White Sorghum from one research farm in Vega, Texas.
- Built for Home Milling: Clean, whole berries ready for your home mill.
