Sorghum flour is an excellent substitute for wheat flour, while it is easier to digest and tolerate. High fiber content in sorghum flour contributes to a longer feeling of saturation after eating foods based on it. Sorghum flour has a high content of antioxidants, associated with a reduced risk of developing cancer, diabetes, cardiovascular and certain neurological diseases. Sorghum is a rich source of various phytochemicals, such as: tannins, phenolic acids, anthocyanins, phytosterols and policosanol. This means that sorghum flour can bring the same health benefits as whole foods such as fruits.
Sorghum flour has a low glycemic index, plus it is a product with a high content of starch, fiber and protein.