Best Sorghum Flour Substitute (10 Options & How Much to Use)

Sorghum flour is a versatile and healthy baking ingredient made from ground sorghum grain. It has a mild, slightly sweet flavor that works well in many recipes, including cookies, bread, muffins, and cakes.

Sorghum flour itself is a nutritious substitute for conventional wheat flour because it also contains a lot of fiber, protein, and antioxidants. However, you may find yourself without any on hand, or you may want to try something new. This is where some of my favorite sorghum flour substitutes come in.

There are many different flours that can be used in place of sorghum flour, including rice flour, oat flour, and tapioca flour. Each substitute has its own unique flavor and texture, meaning it's important to choose the right one for your recipe.

Below I walk you through some of the best possible substitutes for sorghum flour.

If you're searching for a gluten-free sorghum flour alternative, potato flour or starch are options you can’t go wrong with, as long as you're not just starting a low histamine diet. It's made from cooked and dried potatoes, and has a light, fluffy texture that works well in baked goods.

I have some tips for you to to keep in mind when using potato flour or starch as a sorghum flour substitute. First, while potato flour/starch has a mild flavor that won't overpower other ingredients, combining it with other gluten-free flour can yield the best results.

Secondly, it can also serve as a thickener for soups, stews, and gravies, so if you use it by itself, it will likely give you that type of thickening power (think gluey, like over-mashed potatoes).

Coconut Flour

Coconut flour is a fantastic gluten-free and grain-free alternative to sorghum flour. Made from dried coconut meat that has been ground into a fine powder, it boasts a mild coconut flavor that’s packed with fiber, protein, and healthy fats.

One of the standout features of coconut flour is its suitability for those following a low-carb or keto diet. With a low glycemic index and high fiber content, it helps regulate blood sugar levels while keeping you feeling fuller for longer.

However, it's essential to note that coconut flour is far more absorbent than sorghum flour. This means that it can result in dry baked goods if not used correctly. It's also worth mentioning that coconut flour can be clumpy, so it's crucial to sift it before using it or use coconut milk in your recipe. 

In place of sorghum flour, quinoa flour works brilliantly. It's prepared from the gluten-free, high-protein quinoa plant. It is a fantastic choice for folks looking to boost their food intake because it contains considerable amounts of fiber, vitamins, and minerals, in addition to being a plant-based source of complete protein. 

But be aware that quinoa flour has a mildly nutty flavor that can change how your baked goods taste. So it's best to use it in recipes that complement its unique flavors such as pancakes, waffles, muffins, quick bread, cookies, bars, pizza crust, crackers, and chips. 

Quinoa flour is also an excellent thickening agent for soups and sauces and can replace cornstarch or wheat flour in gluten-free recipes.

Sorghum flour can be easily replaced with gluten-free oat flour. It tastes nutty and somewhat sweet and is a powerhouse of protein, fiber, and vital vitamins and minerals. 

However the amount of liquid in your recipe may need to be adjusted to get the required consistency, because oat flour has a slightly different texture and absorbency than sorghum flour. Despite that, oat flour is incredibly versatile and works well in a wide range of recipes, including baked goods like cookies, cakes, and bread.

It's also a great option for thickening sauces and soups. However, oat flour lacks the binding properties of gluten-containing flours, therefore, you may need to add a binding agent like xanthan gum or psyllium husk to ensure your baked goods hold together perfectly.

If you want a more protein-rich alternative to sorghum flour, teff flour is the best choice. This tiny grain is indigenous to Ethiopia and boasts a mild, nutty taste and is also a fantastic source of iron, calcium, and fiber. 

Teff flour is versatile, and a popular ingredient in Ethiopian cuisine, where it's used to make injera, a type of sourdough flatbread. There are a few things to bear in mind when using teff flour as a swap. Firstly, teff flour has a darker hue compared to sorghum flour, which may impact the appearance of your baked goods. 

Teff flour also has a strong flavor, so it might not be the greatest option for dishes that call for a more neutral taste. However, teff flour is an excellent source of protein, making it a top pick for vegans and vegetarians looking for a swap richer in plant-based protein.

Made from ground-blanched almonds, almond flour has a slightly sweet and nutty flavor that works well in many recipes. It’s also high in protein, healthy fats, and fiber, making it a nutritious choice for baking providing a good source of vitamin E, magnesium, and calcium.

Remember that almond flour has a different texture and moisture content than sorghum flour when using it as a substitute. To reach the desired consistency, you might need to modify your recipe by including extra liquid or eggs, and it will make a slightly grainier final product.

Rice flour is another versatile gluten-free alternative to sorghum flour. It’s produced by grinding rice into a fine powder, and it can be used in a wide range of dishes, whether you're whipping up something sweet or savory. 

Rice flour is an excellent alternative to sorghum flour for baked products like cakes, cookies, and muffins due to its mildly sweet flavor and light texture. However, it's also crucial to modify the liquid content of your dish, and keep in mind that this is different from sweet rice flour.

You might also need to add extra liquid to reach the appropriate consistency because rice flour tends to absorb more moisture than sorghum flour. Note that rice flour may also contain higher levels of arsenic than other gluten-free flours.

To minimize exposure to arsenic, look for rice flour that is labeled as low in arsenic or opt for alternative flours whenever possible.

Buckwheat flour is a gluten-free flour that has a unique, nutty flavor that can add depth to your baked goods. Keep in mind that buckwheat flour has a stronger flavor than sorghum flour, so you may want to use it in recipes where the flavor will complement your dish, or it's combined with other flours.

Buckwheat flour is also a good source of fiber, protein, and essential nutrients like magnesium and manganese, so it can be a great addition to a gluten-free diet.

Cornstarch is a common kitchen ingredient found in most households that can be used as a substitute for sorghum flour in certain recipes. It’s a fine, white powder made from corn, and is often used as a thickening agent in sauces and soups.

Cornstarch is also a good option for recipes that require a light and tender texture, such as cakes and cookies. It can be used as a coating for fried foods, as it will create a crispy, golden crust, somewhat similar to chickpea flour.

Tapioca flour is a versatile gluten-free flour substitute that’s made from cassava root. It’s a well-liked ingredient in many gluten-free baking recipes because of its fine texture and neutral flavor, and is common in grain-free baking.  

However, it's crucial to remember that tapioca flour has a distinct texture and consistency than sorghum flour when using it as a substitute. The easiest way to recreate the texture of sorghum flour with tapioca flour is to combine it with other flour because it's lighter and more starchy than sorghum flour.

In addition to baking, tapioca flour can also be used as a thickener in sauces and gravies. It's a great alternative to wheat flour or cornstarch. So, if you're looking for a versatile gluten-free flour substitute, tapioca flour is definitely worth considering.