Easily make your own Gluten Free Flours like this Simple Sorghum Flour! Soft & fluffy DIY Sorghum flour in 3 simple steps to use in all of your gluten free baking!
Add sorghum grains to a bowl, cover with water & swish around with hands
400 g Sorghum Grains, 4 cups Fresh Water
Over the sink, pour sorghum through fine mesh sieve / strainer, then rinse under water tap until water runs clear.
Step 2: Dehydrate Sorghum Grains
Pour cleaned sorghum onto towel & pat dry with towel and or paper towel.
Pour sorghum onto baking tray lined with parchment baking paper or re-useable mat.
Dehydrate in oven at 150°F (66°C) for 30 mins. If no dehydrate setting, put oven to lowest temperature (usually around 175°F = 79°C) and dry for 15-20 mins. Dehydrate until sorghum is completely dry & slightly toasted.
* Make sure to dry your fine mesh sieve / strainer completely as you will use it again.
Step 3: Grind Sorghum Grains to a fine powder
Use parchment paper to put all dried sorghum into high speed blender.
Grind on low then increase to high for 30 seconds to 1 minute.
Using a dry fine mesh strainer, sift flour to filter out any large grains. Discard large grains, or particles.
Return flour to blender & blend in 10 second intervals (start on low & increase to high) scraping down the sides of the blender in between each interval if neccessary. Repeat 2-3 times until reaches a fine powder consistency.
Store your DIY sorghum flour in an airtight container & use within 1 month for best results!
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Notes
See FAQ above to see if you can use your blender or a coffee grinder.
Fine Sorghum Flour will produce better baking results. Don't skip the sifting step!
Try using your freshly milled sorghum flour to feed your gluten free sourdough starter! It will absolutely love it. Give it a few feeds to adjust to the change and you'll find it rises so much more!