Just when you think you know all the flour: wheat flour, coconut flour, almond flour, even semolina flour—you see sorghum flour on a grocery shelf, start reading about it, and quickly wonder, “Where has this been all my life?” Well, let us introduce you to this powerhouse ingredient and the base for our new Fruit & Veggie Puffs.

What Is Sorghum (and Sorghum Flour)?

Sorghum is a gluten-free, whole, ancient grain. Nicole Lattanzio, RD, CSP, IBCLC shares that it’s a “nutrient-rich carbohydrate source (read: energy!) for kids.” Sorghum is a source of B vitamins, iron, copper, zinc, and magnesium. Generally “It’s also one of the higher-protein grains,” she notes, “even more than quinoa, which is often touted for its protein content.” Sorghum also makes a great gluten-free flour when ground into a powder form. Note: Its protein content may vary.

How to Use It

As a gluten-free option, Lattanzio notes that “Sorghum flour has the most similar flavor to wheat flour.” It can be an easy swap 1:1 in many unleavened recipes. It has a light, neutral flavor. “Because sorghum lacks gluten,” she reminds us, “A binding substance is needed (e.g., xanthan gum) for baked goods to allow rising.” It’s often combined with a starchy flour to avoid dry, crumbly bakes.

An Ingredient that Does Good

Along with being a nutritious and versatile ingredient, sorghum flour has many ecological benefits. A highly drought-tolerant crop, sorghum can be grown in a wide variety of soils, climates, and altitudes. It requires much less water than other grains to thrive and is well-adapted to heat and drought. It also promotes biodiversity as it’s often grown in rotation with other crops.

Sorghum Flour and Once Upon a Farm

As proud champions of organic agriculture, we are always trying to find the best ingredients—good for your children, and good for our planet. We're excited to bring you Fruit & Veggie Puffs that feature sorghum; an ingredient with nutritional and environmental benefits!