The White Sorghum Flour is high in insoluble fiber with relatively small amounts of soluble fiber.  The protein and starch components of grain sorghum are more slowly digested than other cereals and slow the rate of digestion for products made from White Sorghum.  Slower rates of digestibility are beneficial for diabetics.  Many populations in Africa and India have consumed sorghum for thousands of years.  Their cultures actually developed the original White Sorghum for making porridge and flat pancakes. 

Suggestions:
1.  Easily substitutes for rice flour and any other gluten-free flour for all your favorite recipes!
2. Great for breads, pizza dough, cakes, pastries, and as a breading agent.

Shelf life: approx 2 years.

Wheat & Gluten Free

Kosher Certified by U.S. Kosher Supervision

Manufactured in a 100% Gluten Free facility since 1993. 

Ingredient: White Sorghum