So, should you try sorghum flour? Absolutely. It’s the unsung hero of gluten-free baking. It’s not trendy like almond flour, but it’s reliable. It’s the flour that shows up, does the job, and doesn’t complain.
Next time you’re in the store, grab a bag. Make some pancakes. Or muffins. Or—dare I say—a pizza crust. And when someone says, “Wow, this is amazing!” just smile and say, “It’s sorghum flour, darling.” Then sip your coffee like a boss. You’ve earned it. Now go bake something. I believe in you.
