Red and white sorghum flour come from different varieties of the same grain and can both be used in a range of gluten free cooking and baking applications.

White sorghum flour is generally lighter in colour with a mild, neutral flavour, while red sorghum flour has a deeper colour and may have a slightly more earthy or distinctive flavour.

Red sorghum flour can be used in many of the same recipes as white sorghum flour, including pancakes, biscuits and flatbreads.

You may notice some differences in the colour, flavour or texture of your finished baking, so we recommend experimenting with your favourite recipes to find what works best.