Best Sorghum Flour Blend

by Laura Silber

This sorghum blend is lighter than the one I used to use. I increased the tapioca and potato starch to give it a bit more fluff and stretch. So it can now be easily and successfully substituted one-for-one in place of wheat flour in most traditional cake and cookie recipes. It behaves very much like fine whole wheat pastry flour, but with a milder and more neutral flavor. I make a huge tub of it and use it for everything —pancakes, muffins, biscuits, pie dough, cake, cookies, etc.


  • 3 cups sweet white sorghum flour
  • 1½ cups tapioca starch (also called manioc starch or tapioca flour)
  • 1 cup potato starch
  • For cookies, I still add a teaspoon of xanthan gum per recipe when adapting them to gluten-free, but for cake recipes it’s no longer necessary

Combine all ingredients in storage container, and mix thoroughly so flours blend evenly. Store in pantry.