Image: Carol Fenster's Sorghum Flour

Carol Fenster’s Sorghum Flour Blend

Carol Fenster generously shared her sorghum gluten free flour blend from her most recent cookbook, “100 Best Gluten-Free Recipes”. You can see a photo of the mix below. It truly creates a wonderful texture and taste, evidenced by using it in her “White Sandwich Yeast Bread” recipe, which will be posted after the interview with her on Carla’s Cooking tonight (see details below). I hope you enjoy this flour recipe, as sorghum is very healthy for us!


Carol Fenster’s Sorghum Flour Blend


Yield: Makes 4 cups

Carol Fenster’s Sorghum Flour Blend


  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch or corn starch
  • 1 cup tapioca flour


  1. Whisk the ingredients together until well blended. Store, tightly covered, in a dark, dry place for up to 3 months. You may refrigerate of freeze the blend, but bring to room temperature before using. You may double or triple the recipe.

Listen to an Interview with the creator of Bob Red Mill’s mixes and recipes, Carol Fenster, on “Carla’s Cooking” entitled, Gluten-Free Cooking and Baking!

Listen live on Thursday, October 7, 2010 at 7pm PDT/10pm EDT. If you missed the live show listen to the archived show at the same link above. We’re going to learn a lot and have some fun! Tune in!

You may also be interested in What is Xanthan Gum? Use of Xanthan Gum – How much to use?

Recipe – Copyright © Reprinted with permission from Carol Fenster, Ph.D., Savory Palate Press Savory Palate, Inc.

6 comments on “Carol Fenster’s Sorghum Flour BlendAdd yours →

  1. Hi Carol,
    Can you think of a substitute for the potato or corn starch with the same texture? I can’t have either.
    Thanks, Karen

    1. Hi Karen,

      Carla here! I just started experimenting with a corn-free potato-free all-purpose flour. My recent experiment was with in my latest gluten free bread recipe: Because tapioca flour is a bit more stickier and chewier than potato and cornstarch, it’s not the same texture, but definitely workable. I have created a recipe for an all-purpose flour blend, but I need to test it out and adjust it, as needed. Stay tuned in!


    1. Hi Diane,

      My understanding is that the recipe from Carol Fenster is made to bake in a loaf pan. It is a gluten-free and dairy-free bread recipe. Here is the link:

      My earliest gluten-free bread recipe, which is a heavy bread can be made in a bread machine. Here is that link:

      I hope this helps. Happy baking!

  2. I just saw this tonite and made the mix up, then didn’t have some other ingredients for her bread recipe.
    I am wondering what else she uses this mix for?
    I ended up improvising with it – will let you know ;)

    1. Hi Sue,

      Thanks for your question. Carol uses her sorghum flour in many of her recipes, sometimes adding additional tapioca or another flour, or sometimes alone. You should definitely check out her books, “1000 Gluten Free Recipes”, “100 Best Gluten Free Recipes” and many others. Meanwhile, she provides other recipes on her website at Savory Palate, Inc. There you will find other flour blends, as well. Enjoy!

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