'Sweet' White Sorghum Flour Gluten Free in Córdoba

• 100% Whole Grain - 34 g or More Per Serving
• Eat 48 g or More of Whole Grains Daily
• For Superb Breads, Pastries, Cookies
• Wheat Free
• Dairy Free
• All Natural Product
• You Can See Our Quality
• Kosher

Adds hearty protein and superb flavor to gluten-free baking. Add 15-20% sorghum flour to your flour mixes to make delicious breads, cakes, cookies and more.

Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to confirm that a product is gluten free.

Gluten Free Pound Cake

• 1 cup Sweet White Rice Flour
• ½ cup Sorghum Flour
• ¼ cup Corn Starch
• 2 tsp Baking Powder
• 1 tsp Xanthan Gum
• 1 cup Butter, room temperature
• 1 cup granulated Sugar
• 4 Eggs
• 2 tsp Vanilla Extract

Beat the butter until creamy and smooth. Add the sugar and beat into the butter until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing well after each one. Add the vanilla and blend until completely incorporated.

In a separate bowl, combine the flours, cornstarch, xanthan gum and baking powder and blend together with a whisk. Add the dry ingredients to the wet and blend until fully mixed. Spread into a greased 9-inch bread pan. Bake for 60 minutes at 350°F. Cool for about 10 minutes. Remove cake from pan and cool completely. Makes 30 servings

Whole grain 'sweet' white sorghum.

Manufactured in a facility that also uses tree nuts and soy.

Store in cool, dry place