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Sorghum flour

Sorghum flour suppliers and sourcing guide

Sorghum flour is milled sorghum grain (Sorghum bicolor), a cereal grass grown widely in dry regions. Food-grade flour is usually made from white or tan, food-type varieties, either whole grain or partly decorticated to remove the outer bran. It has a mild flavor and is used in gluten-free baking blends, flatbreads such as jowar roti, cereals, snacks and as a partial replacement for wheat flour.

See suppliersWhat to ask for on the COA
Also known as
Sorghum bicolor · Jowar flour · Milo flour · White sorghum flour
Facts checked
November 2026

Forms and grades of sorghum flour

Suppliers sell different products under the same name. Specify the one you need.

  • Whole grain sorghum flour

    Flour that keeps the bran and germ.

  • Decorticated (refined)

    Flour from grain with part of the bran removed, lighter in color and flavor.

  • White food-grade

    Flour from white or tan food-type sorghum, preferred for mild flavor and light color.

  • Gluten-free and organic

    Flour from dedicated gluten-free mills and certified organic flour.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Moisture and ash
Moisture by oven drying and ash, which reflects bran content.
Particle size
Sieve analysis for the specified fineness.
Gluten
Gluten by R5 ELISA for products sold as gluten-free.
Mycotoxins
Aflatoxins, fumonisins and other mycotoxins by LC-MS/MS.
Microbiology
Standard plate count, yeast and mold, E. coli and Salmonella.

Storage, lots and expiry

Storage and shelf life

Store sealed in a cool, dry place off the floor and away from pests and odors. Whole grain sorghum flour keeps less well than refined flour because of the germ oil, so rotate it faster. Shelf life is set by the supplier, often 6 to 12 months.

Lots and expiry dates

Color, flavor and bran content vary with variety and milling, so record variety type and gluten results for each lot. Rotate stock first-expired, first-out.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Sorghum flour suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking sorghum flour suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

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Frequently asked questions

What forms of sorghum flour can brands buy?

Common forms include whole grain sorghum flour, decorticated (refined), white food-grade and gluten-free and organic. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for sorghum flour include?

Expect moisture and ash, particle size, gluten, mycotoxins and microbiology, each with its method, specification and result for that lot.

How should sorghum flour be stored?

Store sealed in a cool, dry place off the floor and away from pests and odors. Whole grain sorghum flour keeps less well than refined flour because of the germ oil, so rotate it faster. Shelf life is set by the supplier, often 6 to 12 months.

What is the regulatory status of sorghum flour?

USDA's Commercial Item Description A-A-20126H for cereal grain flours lists sorghum flour as one of its flour types. USDA's Commercial Item Description A-A-20126H for cereal grain flours states that flours are not ready-to-eat foods and must be properly cooked. 21 CFR 101.91 allows a "gluten-free" claim on a food that inherently does not contain gluten only when any unavoidable presence of gluten is below 20 ppm.

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