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Eumarrah Hobart |
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A SWEETER FLAVOUR THAN RED SORGHUM FLOUR
Sorghum is believed to have originated in Africa thousands of years ago. Its a very versatile gluten free flour and is naturally high in protein, iron and dietary fibre.
HOW TO USE
> Great for baking, pancakes, flatbreads pizza bases, cakes, muffins and puddings. Commonly used instead of teff flour in Ethiopian injera (a sour flatbread).
> Use to make a yummy sorghum porridge, with your favourite topping.
Product should last up to 6 months if stored in an airtight container in a cool dark area.
Country of origin: Australia 100%
Nutrition info per 100g: Energy 1503 kJ; Protein 7.4 g; Total Fat 3.5 g; -Saturated 0.5 g; Carbohydrate 69.1 g; -Sugars 10.6 g; Sodium 6 mg
Product should last up to 12 months if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
