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Organic Whole Sorghum Flour
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Allergen Information (Tap to open):
We take your health and safety very seriously. If you have any allergen inquiries please Contact Us.
If an allergen is present in the product, it will be clearly declared in the ingredients.
"May Contain" statement NEW FOR 2025 (Progressive rollout):
- In 2025 we will be progressively updating our labels and product pictures with our new label that now include a "May Contain" statement.
- The Canadian Food Inspection Agency (CFIA) dictates that "Cross-contamination statements may be declared by food manufacturers and importers".
- That said, we hold ourselves to much higher standards than the CFIA and Health Canada rules oblige. Most companies do not and you will only rarely see "May Contain" statements.
- If there is a remote chance that there might be cross-contamination of a priority allergen, we will declare it on the product label in the form of a "May Contain" statement.
- A "May Contain" statement does not mean that the allergen is present in the product, it is simple a precautionary measure we take to stay the most transparent possible.
- If an allergen is present in the product, it will be clearly declared in the ingredients.
- For example our Quebec made flours come from a mill that makes both oat and wheat flours. Since both allergens are present in the mill we automatically declare the possibility of cross-contamination even if all precautionary measures are taken.
- Only priority allergens are declared in the "May Contain" statement, which are:
- Cereals & Grains: Triticale, Barley, Oats, Rye, Wheat.
- Tree Nuts: Almonds, Brazil Nuts, Cashews, Hazelnuts, Macadamia Nuts, Pecans, Pine Nuts, Pistachios, Walnuts.
- Peanuts
- Sesame
- Eggs
- Milk
- Soy
- Mustard
- Fish
- Seafood: Crustaceans, Molluscs.
- Sulphites
- Priority allergens are decided by government agencies and health boards. To read more on the subject see "Common food allergens - Priority allergens" published by the CFIA.
- Full CFIA cross-contamination statement explanation "Food allergen cross-contamination (or precautionary) statements".
Our organic whole sorghum flour is made with white sorghum (non-waxy variety) has a light color and texture and a mild, sweet flavor, making it a popular alternative to wheat flour and a wonderful ingredient for gluten-free baking.
Sorghum is an ancient cereal grain that belongs to the Panicoideae family, the second-largest subfamily of grasses that contains over 3,500 species. Also included in this family are staple crops like sugarcane and maze (corn). Though sorghum may be new to you, it originated in parts of Africa and Australia over 5,000 years ago and is currently considered the fifth-most important cereal crop grown in the world.
The most commonly grown species of sorghum is Sorghum bicolor, typically an annual species that grows in clumps reaching as tall as 4 meters high. The grain itself is very small, ranging from 2mm to 4mm in diameter and has a light color and a mild, sweet flavor. One of the things that makes this crop so popular is the fact that it is extremely drought-resistant. It has a large root-to-leaf ratio, a protective waxy coating on its leaves, and it goes dormant rather than dying in times of drought.
Whole grain flour health benefits come mainly from its high-fiber content. High-fiber grains help you with digestion, gut health, and weight management. The FDA even affirms that high-fiber, low-fat diets help reduce the risk of cancer and prevent coronary heart disease.
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