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7 Best Substitutes for Sorghum Flour in Gluten-Free Baking

7 Best Substitutes for Sorghum Flour

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When you're out of sorghum flour, choose a substitute based on your recipe's texture and flavor needs. Adjust hydration and binding accordingly for best results.
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Prep Time 7 minutes
Cook Time 6 minutes
Total Time 13 minutes
Servings: 6 servings
Course: Baking, Substitution Guide
Cuisine: Gluten-Free
Ingredients Method Notes

Ingredients
  

  • 1 cup Brown Rice Flour Slightly denser texture; may need extra 1-2 tablespoons water to match batter consistency
  • 1 cup Teff Flour Earthy, heavier crumb; can darken batter color in pale doughs
  • 1 cup Oat Flour Adds extra moisture; may require xanthan gum or starch blend for binding
  • 1 cup Buckwheat Flour Strong nutty taste; use with lighter flour like tapioca to balance heaviness
  • 0.75 cup Almond Flour Rich, adds fat; increase baking time 2-3 minutes; best with eggs or binding agents
  • 1 cup Chickpea Flour Savory, slightly bitter; toast 2-3 minutes dry skillet to reduce raw bean flavor
  • Tapioca Flour Use ¼ to ⅓ cup per cup of sorghum flour blended with other flours

Method
 

  1. Select your substitute based on the dish's texture and flavor profile needs.
  2. If using brown rice or oat flour, swap 1:1 and adjust hydration by adding water if batter is too thick.
  3. For almond flour, use ¾ cup per 1 cup sorghum flour and increase baking time by 2-3 minutes.
  4. Toast chickpea flour in a dry skillet for 2-3 minutes before mixing to reduce raw flavor.
  5. When using tapioca flour, blend ¼ to ⅓ cup with other flours to avoid gumminess and ensure structure.
  6. Add xanthan gum or starch blend when using oat flour if batter feels too loose or wet.
  7. Taste-test and adjust liquid or binding agents as needed to maintain batter consistency and flavor balance.

Notes

Add water slowly when using brown rice flour to avoid a gummy batter.

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