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Authentic Foods Sorghum Flour Superfine Gluten Free -- 3 lbs

Authentic Foods Sorghum Flour Superfine Gluten Free
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Authentic Foods Sorghum Flour Superfine Gluten Free -- 3 lbs

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Save 20% off $50 Code FOODSAVE Ends: 4/17 at 9 a.m. ET

Authentic Foods Sorghum Flour Superfine Gluten Free Description

  • It's not just Gluten Free, it's Better! Manufactured in a gluten-free environment.
  • Ultra Premium Sorghum Flour Superfine
  • Made Tasty & Easy
  • Corn Free • Dairy Free • Soy Free • Nut Free
  • Gluten Free
  • Wheat Free
  • Non-GMO
  • Certified Kosher

Sorghum is an ancient grain that people in Africa and India have consumed for thousands of years. Traditionally, white sorghum is used for making porridge and flat pancakes; however, now there are many uses for this grain.  This nutritious grain is high in insoluble fiber with relatively small amounts of soluble fiber. The protein and starch components of sorghum are more slowly digested than other cereal grains- meaning you'll feel full longer.  Also, slower rates help maintain consistent sugar levels in the bloodstream, which is beneficial for those with diabetes.


In 1993 Authentic Foods was Founded to provide consumers with a great-tasting-worry-free solution for all their gluten-free baking needs.  From the time our grains leave the farm to when they reach you, all of our products are closely monitored to ensure that there is no chance of contamination.  Many of our products are milled, blended and packaged in our 100% gluten-free facility.  Today, we offer more than 30 products to meet the needs of all gluten-free bakers. Whether you are looking for the best quick and easy baking mix or individual flours to create a unique blend, let Authentic Foods help you make your meal special.

Free Of
Gluten, wheat, corn, dairy, soy, nuts, GMOs.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Nutrition Facts
Serving Size: 3 Tbsp. (33 g)
Servings per Container: 41
Amount Per Serving% Daily Value
   Calories from Fat10
Total Fat1 g2%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate25 g8%
   Dietary Fiber4 g16%
   Sugars0 g
Protein2 g
Vitamin A25%
Vitamin C0%
Other Ingredients: White sorghum.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Spiced Pumpkin Hand Pies with Cashew Cream

Pie crust lovers, this one’s for you. If you find yourself devouring the crumbly topping on cobbler or wishing for more crusty base when eating pizza, forgo regular ol’ pie this year and try something a little more your style. These vegan and gluten-free handheld desserts are packed with classic spiced pumpkin pie filling, but they have double the crust! Plus, they're drizzled with a luscious cashew cream. You’re welcome!

Pumpkin spice hand pies drizzled with cashew cream #pumpkinpie |

Makes about 18



1 cup + 2/3 cups white rice flour 
1/3 cup sorghum flour
1/3 cup tapioca flour
3 Tbsp. coconut sugar
1 tsp. baking soda
1 tsp. xanthan gum
1/2 tsp. baking powder
Pinch of salt
1 cup filtered water
1/3 cup solid coconut oil


1/3 cup coconut sugar
1 Tbsp. pumpkin spice
2 cups pumpkin purée
2 Tbsp. maple syrup


1/2 cup cashews, soaked overnight
1/2 Tbsp. pumpkin spice
1/4 cup maple syrup
1/4 cup non-dairy milk
1 tsp. vanilla extract


  1. To begin, prepare pie dough. In a large bowl, combine 1 cup rice flour, sorghum flour, tapioca flour, coconut sugar, baking soda, xanthan gum, baking powder and salt. Add solid coconut oil. Using a pastry cutter or fork, mash until evenly distributed. Mix in water. Add 1/3 cup flour to begin kneading dough. Add remaining 1/3 cup and continue to knead until fully incorporated.
  2. Form dough into a large ball and cover with plastic wrap. Place dough in the fridge for 20-30 or up to overnight. (Overnight is better.)
  3. Once sufficiently chilled, separate dough into four equal pieces and roll each out onto a non-stick surface. Use a 3-inch circle cookie cutter to cut as many rounds out of the dough as you can.
  4. Roll up leftover dough to create a new ball. Wrap again in plastic wrap and place in the fridge for 10-15 minutes to chill. Roll out dough and cut more circles. You should have about 36 total.
  5. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  6. To make filling, combine ingredients in a small bowl and mix until fully combined.
  7. Place about 1 tablespoon of filling in the middle of half of the circles. Top each with another circle of dough and seal the edges with a fork. Use a knife to cut three slits in the top of each pie and gently place each on prepared baking sheet.
  8. Bake for 18-20 minutes or until tops are golden brown.
  9. Meanwhile, prepare cream. In a high-speed blender, combine all ingredients and process until smooth. Transfer to a small, airtight, glass container and chill until ready to use.
  10. Remove pies from oven and let cool for 5 minutes. Drizzle with cream and add a dash of coconut sugar and cinnamon, if desired.

Margaret’s note: If the dough cracks, it is too cold. Allow it to rest at room temperate before rolling out. If it falls limp, the dough is too warm. With warm dough, work quickly and don’t let it sit around.

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