Sorghum flour is gluten-free and versatile, and can be used as a substitute to wheat flour in making cakes and muffins.
This flour is unbleached and was milled with the grain's bran.
How to Use
Use in place of regular flour with no change to proportions. A binder may be needed.
Wholly Grain is a social enterprise that creates sorghum products such as packed grains, sorghum flour and popped sorghum in the hopes of improving the livelihoods of Filipino farmers.
Founded in the Ateneo de Manila University by a School of Management Business Accelerator (SOMBA) thesis group, Wholly Grain was created out of the desire to help local farmers in Pinili, Ilocos Norte transition to more sustainable & climate-resistant crops. Wholly Grain envisions a Philippines that has achieved food security and agricultural sustainability.