In a shocking twist, nearly 95% of Americans are swapping out traditional baking ingredients for alternatives. Sorghum flour is on the rise.
It’s not just for those avoiding gluten anymore. Our kitchens have seen a lot of flours, yet sorghum has us coming back.
Why? It nails the balance between health and taste.
Think of it as the understudy that’s starting to take center stage. Each of us had our doubts. Initially, we were skeptical. Who wasn’t? Yet, here we are, reaching for sorghum more often than not.
This isn’t a fad. It’s the big shift in baking we’re all part of.
7 Easy Substitutes for Sorghum Flour
When you’re out of sorghum flour (don’t worry, it happens to the best of us), what can you sub in? Here are our top picks:
| Substitute | Taste | Texture | Ratio | Suitable Dishes |
| Almond Flour | Nutty | Fine | 1:1 | Breads, Cookies, Cakes |
| Brown Rice Flour | Mild | Gritty | 1:1 | Breads, Muffins, Pancakes |
| Quinoa Flour | Earthy | Light | 1:1 | Breads, Cookies, Muffins |
| Buckwheat Flour | Earthy | Dense | 1:1 | Pancakes, Waffles, Breads |
| Coconut Flour | Sweet | Fine | 1:4 | Cakes, Cookies, Bars |
| Oat Flour | Mild | Soft | 1:1 | Breads, Muffins, Cookies |
| Tapioca Flour | Neutral | Chewy | 1:1 | Breads, Pizza Crusts, Pastries |
1 – Almond Flour
Almond flour steps in smoothly for sorghum. We noticed it’s finer, and that makes our baked goods a tad moister. Each cup of sorghum swapped with a cup of almond flour keeps things easy.
It’s lighter, so our treats come out fluffier. Not a fan of gluten? Almond flour’s your buddy. We all enjoyed that slight nutty hint it adds, unlike the neutral taste of sorghum.
For more swap tips, peek at this guide on choosing almond flour substitutes. Our tests proved these swaps don’t wreck recipes.
2 – Brown Rice Flour
Brown rice flour is like the dependable backup singer to sorghum’s lead vocal. We found it blends in well, making a smooth transition in recipes.
It’s a bit heavier than sorghum, letting us keep our baked goods from floating off the plate. One-to-one swap keeps it simple.
In our kitchen escapades, this flour gave a slightly nuttier flavor. Quite the twist if you’re aiming for a taste that stands out.
Used it in cookies, and boy, did they crunch. A bit different from the softer bite of sorghum treats, but a welcome change.
3 – Quinoa Flour
Quinoa flour, our go-to when sorghum’s out. It’s got this earthy vibe we didn’t expect. More protein-packed, making baked goods feel hearty.
Swapping cup for cup worked fine for us. It gives a slight nuttiness, different from sorghum’s milder taste. Breads turn out denser, which we’re into.
Looking for alternatives? This roundup on quinoa flour alternatives was a lifesaver. It nailed the balance we needed in our recipes.
4 – Buckwheat Flour
Buckwheat flour, that’s our secret agent in the flour world. It’s heavier than sorghum, giving our baked goodies a solid feel. This swap is a 1:1 deal, keeping it all simple.
We noticed it brings a robust, almost earthy flair to our table. Different vibe from sorghum’s lighter touch. Baked goods get more texture, a bit of oomph.
Got curious about more swaps? We found helpful hints in choosing the right buckwheat flour alternatives.
Crusty breads turn out amazing. It’s the earthiness for us. Keeps the menu interesting.
5 – Coconut Flour
Coconut flour is a bit of a star in our baking lineup. It’s super absorbent, which means you’ll need less of it—a 1:4 ratio works when swapping for sorghum.
It adds a sweet, subtle coconut flavor to goodies. Makes them moist and dense, unlike the lighter texture you get with sorghum. Our cakes were never so tender.
Pro tip: Hydrate your dough more than usual. We learned the hard way during our first bake-off.
Craving more options? Check out these brilliant alternatives to coconut flour we found super handy.
6 – Oat Flour
When you have oat flour on hand, you’ve found yourself a great friend. It’s nuttier than sorghum, so we used it for our heartier recipes.
Used it in bread and was surprised at the difference—our usual airy loaf got some weight to itself. The swap is 1:1, so no need for complex math here.
It works for those avoiding gluten, so the whole gang’s happy. For a more in-depth guide, check out these oat flour substitutes analysis we used to nail our baking.
7 – Tapioca Flour
Last, but never least: Tapioca flour. We loved its smoothness in recipes—it balances things out well.
It’s got a mild flavor that doesn’t overpower the taste of other ingredients—our bakes kept that original flavor we were aiming for.
Lending itself to dense baked goods, it’s perfect for muffins and breads. While sorghum is light and airy, tapioca brings in the weight. Swap it for sorghum 1:1 to keep things simple.
For more guidance on alternative flours, this post on picking tapioca flour substitutes was helpful.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.