Baked on the Bright Side


What’s the Story with Sorghum Flour?

December 30, 2010

At Rudi’s, we’re all about baking breads that are loaded with goodness.  We use only the highest quality, wholesome, all natural ingredients so all of our gluten-free foodies can feel good about choosing Rudi’s Gluten-Free Bakery breads.

After checking out our ingredients and nutrition facts, we got some questions from gluten-free fans about our use of sorghum flour. So, we thought we’d take the opportunity to share why we use the flour to make our gluten-free breads.

First off, some background on the flour:  According to the U.S. Grains Council, sorghum flour, a millet-like grain, is the third most important cereal crop grown in the U.S. Sorghum has long been used in the U.S. as a grain feed for animals and has recently gained traction for human consumption, especially for folks on a gluten-free diet – because of how well it works in baking and cooking. Plus, based on its properties, it does not create an unfamiliar or unlikable distinctive taste when used in baked goods, unlike other gluten-free flours on the market, which we found as a big positive. Lastly, the flour can be naturally grown, which is big on our list as we stick to our heritage of making breads using only the highest quality, all-natural ingredients.

As our bakers went through 15 months of trial and error with various gluten-free experts to create our gluten-free breads – we tested more than 100 formulas – we discovered that sorghum flour, mixed with rice flour, rice starch and potato extract, created a combination that best mimicked breads with gluten and delivered a delicious flavor. The combination with sorghum flour also gave the right amount of elasticity to the dough that helps it rise and keep its shape, and provided a final product with the right level of chewy texture.

In a nut shell, the combination of ingredients using sorghum flour helped us create gluten-free bread that tastes, looks and feels like the real thing.