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Vitacost Sweet White Sorghum Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g

Vitacost Sweet White Sorghum Flour - Non-GMO and Gluten Free
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Vitacost Sweet White Sorghum Flour - Non-GMO and Gluten Free -- 32 oz (2 lbs) 907 g

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Vitacost Sweet White Sorghum Flour - Non-GMO and Gluten Free Description

  • Gluten Free Certified
  • Non-GMO
  • No Trans Fat
  • Vegan
  • BPA Free
  • Kosher

No Gluten? No Problem!

Vitacost® Gluten-Free Sweet White Sorghum Flour is the perfect gluten-free alternative to conventional flour for your favorite sweet baked goods (cookies, cakes, muffins and more). When using this flour, you will need to add either xanthan or guar gum. These gums aid in capturing the bubbles created during baking and allow the baked goods to rise.


To make Banana-Cinnamon Doughnut Bites

For the doughnuts
1 cup Vitacost® Gluten-Free Sweet White Sorghum Flour
2/3 cup Vitacost® Gluten-Free Super?ne Brown Rice Flour
1/3 cup Vitacost® Gluten-Free Potato Starch
1 tablespoon xanthan gum
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup buttermilk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted
3 medium-large bananas, overripe and mashed


For the cinnamon-sugar topping
1/2 cup unsalted butter, melted
1 cup granulated sugar
2-3 tablespoons cinnamon


Preheat the oven to 375°F. Spray mini-muffin pans with a nonstick spray. Recipe yields 24 doughnut bites.
It’s time to make the doughnuts! in a large bowl, sift together flour, potato starch, xanthan gum, sugar, baking powder, salt and cinnamon. In a medium bowl, beat together the buttermilk, eggs, butter and bananas. Fold the wet ingredients into the flour mixture until just combined.


Scoop batter into mini-muffin tins and bake for 8-10 minutes. Let the doughnut bites cool slightly.


To top with cinnamon-sugar, in a small bowl, combine the sugar and cinnamon. Dip the doughnut bites in the melted butter, tapping off excess and then dip them into the cinnamon-sugar. Place them on a wire rack to dry. Store in an airtight container.



Keep box dry and at room temperature (59°-86°F [15°-30°C]).

Free Of
Gluten, 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: 1/4 Cup g (33 g)
Servings per Container: 27
Amount Per Serving% Daily Value
Total Fat1 g1%
   Saturated Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate25 g9%
   Dietary Fiber2 g8%
   Total Sugars1 g
     Includes 0g Added Sugars0%
Protein3 g
Vitamin D0 mcg0%
Calcium0 mg0%
Iron1 mg6%
Potassium110 mg2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Other Ingredients: White sorghum flour.

May Contain: Soy, Milk.

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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8 Alternative Flours for Gluten-Free Baking

Flour. It’s a baker’s best friend.  After all, it’s among the most essential ingredients—if not the most essential ingredient—in recipes for breads, cakes, cookies, pastries and all manner of baked goods. There are many common types of flours, including all-purpose flour, bread flour, cake flour, enriched flour, pastry flour and semolina flour—all of which are made from wheat.

Gluten-Free Flours and Ingredients for Baking

But not everyone is able to tolerate the gluten (protein found in wheat) in these popular flour varieties. And some people simply prefer gluten-free baking recipes. Are these folks condemned to a life without pizza, pasta and pie? Not a chance!

Alternative Flour Power

Good news for those steering clear of gluten! Flour can also be milled from a variety of other sources, including nuts, legumes, plants and even some fruits. Following are healthy, gluten-free flours to sub in for traditional wheat flours:

Almond flour

This type of flour tastes like—you guessed it—almonds! You’ll go nuts for NOW Real Food Raw Almond Flour, which “adds a rich texture and color to your favorite baked goods.” Substitute equal amounts of this wholesome, low-carb, protein-rich flour for wheat flour in most recipes.

Amaranth flour

Made from seeds of the amaranth plant, amaranth flour is very dense with a robust, nutty flavor. It's packed with protein and best when combined with butter, eggs and other wet ingredients. Use Vitacost Amaranth Flour to whip up delicious brownies, cookies and quick breads!

Arrowroot flour

Cultivated from the large perennial herb for which it’s named, arrowroot flour makes a fabulous thickener and emulsifier. Rely on Bob's Red Mill All Natural Arrowroot Starch Flour to bulk up soups, sauces and puddings. Also use it to replace eggs in recipes and make homemade ice cream!

Buckwheat flour

Despite its misleading name, buckwheat isn’t a type of wheat at all. It’s actually a fruit seed, related to rhubarb and sorrel, that boasts a very intense flavor (similar to that of a hoppy beer). Use Arrowhead Mills Organic Gluten-Free Buckwheat Flour “to make an array of nutritional dishes such as soba noodles, blinis, crepes and pancakes.” Yum!

Coconut flour

This sweet tasting, tropical flour has a lot going for it. It’s full of fiber, packed with protein, free from wheat and grains and low in sugar and calories. Plus, the fat it contains if the good-for-you kind. Try substituting a quarter cup of Vitacost Certified Organic Coconut Flour for one cup of grain-based flour in your favorite recipes for pancakes, cookies and more.

Garbanzo bean flour

Made from the mighty garbanzo bean (a.k.a., chickpea), this impressive flour has a subtle flavor that compliments both sweet and savory dishes. Check out Vitacost Non-GMO and Gluten-Free Garbanzo Flour (Chickpea Flour), which helps thicken soups, sauces and gravies and “adds a smooth, creamy texture and satisfying sweet flavor to crusts, breads and crackers.” Plus it packs a whopping eight grams of protein and six grams of fiber per serving!

Sorghum flour 

Not familiar with sorghum? It’s an ancient, gluten-free cereal grain with a sweet, mild flavor. Containing antioxidants and fiber, Vitacost Gluten-Free Sweet White Sorghum Flour will become your go-to flour for pancakes, porridges, flatbreads and other tasty recipes.

Tapioca flour

Extracted from the root of the cassava plant, tapioca flour features a slightly sweet taste and serves as a powerful thickening agent. Add Ener-G Gluten-Free Pure Tapioca Flour to bulk up soups, sauces, fruit fillings and glazes. It’s also great for baking!

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