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Durra - Gluten Free, Versatile Flour Option

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Gluten-free flour mix

Durra - a versatile gluten-free option

What do you know about sorghum other than that it's suitable for gluten-free baking? This versatile grain is one of the five most widely used cereals in the world and is particularly popular in Africa, India and South America.

But what makes sorghum so special? This article gives you a comprehensive overview of the benefits of sorghum, how to use it and why it should be part of every gluten-free baker's kitchen. You'll also get tips from a grain expert on how to use sorghum.

Baking properties and baking >>
Tips forsuccess >>
What doI use sorghum flour or flour mix for? >>
Introducing wholemeal sorghum flour >>
Unique sorghum flour blend >>
Many good reasons to choose a sorghum flour blend >>
Try it and love it >>
15 questions - Cereal product expert answers

Sustainable and environmentally friendly cultivation of sorghum

Durra is a true survivor. It thrives in dry and hot conditions, making it a sustainable crop option in the face of climate change. If the world needs a climate-resistant grain, sorghum is a strong candidate. At Virtasalmi Cereal Products, we want to be part of bringing this versatile and ecological cereal into the diets of more and more of our customers.

Gluten-free sorghum is also suitable for many allergy sufferers

Baking gluten-free can seem like a mystery, at least for beginners, but sorghum makes it a whole lot easier! Durra flour is gluten-free and therefore suitable for people with coeliac disease and gluten sensitivity. It can also be a lifesaver for those who get symptoms from domestic grains such as wheat, barley, rye and oats.

However, please note that sorghum is closely related to millet, so if you have a millet allergy please discuss with your doctor whether you can try durra. Durra is high in fibre (6-8%) and is therefore a good supplement to meet your daily fibre requirements. Durra is therefore a popular and suitable option for many people with digestive and stomach problems.

About the features and use of Durra

Cooked, fried sorghum has a slightly nutty and refined flavour. It has a mild flavour, making it suitable for a wide range of baking and cooking. It has a taste similar to wholemeal flour and is therefore a very good addition to gluten-free flour blends to imitate the flavour of wheat flour.

Durra is a great addition to gluten-free flour blends, as it greatly improves the baking quality and texture of the mixture. Durra mixes well in cold liquids and also in hot liquids when vigorously whisked. It is very resistant to high temperatures, so your baked goods won't burn easily!

Durra flour is therefore perfect for low, non-sticky breads such as jowar roti, pita and tortilla breads. You can also use sorghum flour to enlarge sauces and make porridges.

  • Gradually add liquid: sorghum flour binds liquid differently from wheat flour. Durum wheat absorbs liquid differently, as it breaks down the water in a different way.
  • Improve your stamina: Psyllium or xanthan gum helps to bind the dough and prevent crumbling.
  • Mix with other flours: durra can be combined with tapioca starch or potato flour for a lighter texture.
  • Let the dough rest: A longer resting time can improve the structure of the durrata dough and make it easier to handle.
  • Use oil or egg to retain moisture: if the dough feels dry, even a small amount of oil or egg can work wonders!

The taste of Durra is soft, subtly nutty and reminiscent of wholemealwheat flour. This makes it suitable for both savoury and sweet baked goods. Try it in these, for example:

  • Sweet doughnuts, churros and donuts
  • Cakes, biscuits and muffins
  • Pizza bases, rolls and breads
  • Pancakes and pancakes, baked in the oven or in a frying pan
  • Unraised tortillas and naan breads
  • Wholemeal can be used to make a brown sauce bigger
  • Durra flour makes a mild-tasting breakfast porridge
  • Wholegrain flour is a very good choice for rice cakes with teff, for example
  • Durra flour is used as part of bun and bread flour mixes
  • Durra flour can also be used to bake products in a pan or oven.

The mild flavour of sorghum combines perfectly with tomatoes, herbs, olive oil, garlic, citrus, nuts, coconut milk and many spices such as cinnamon and ginger. Try it and find your favourite combination!

Gluten-free wholemeal horseradish flour is suitable for salty and sweet gluten-free baking. It is rich in fibre and vegetable proteins, as well as iron and minerals.

Wholegrain flour is a natural, tasty and gluten-free wholegrain flour. The world's cuisine has been using durra since ancient times. Naturally gluten-free and highly nutritious, the grain is suitable for a wide range of baking. Try wholemeal sorghum flour for baking breads or pizza bases, for example!

Want to make gluten-free baking even easier? Virtasalmi Cereal Products' sorghum flour blend has been developed just for you!

Durra flour mix contains wholemeal sorghum, tapioca starch, potato starch and psyllium - we think it's the perfect combination. You can bake practically any wheat flour recipe with durra flour mix. Use about 1:1 for fatty doughs and about 3/4 for others. Experiment to find the right amount for every recipe. Allow the dough to "rest" for 5-10 minutes before baking to allow the psyllium in the sorghum flour mix to work and the dough to swell.

We developed this flour mix together with Helena Kemppainen, with special attention to the many people with food restrictions who need to avoid oats, corn, rice, buckwheat, etc.

  • 100% gluten-free - perfect for coeliacs and gluten-sensitive people, also suitable for many allergy sufferers and those with food restrictions for various reasons
  • Excellent baking properties - works almost like wheat flour
  • Does not stick easily to the table or tear - easy to handle
  • High fibre - contains more fibre than many other gluten-free flours
  • Corn-free, rice-free, buckwheat-free, oat-free, xanthan gum-free - a clean and natural alternative
  • Resistant to high temperatures - baked goods do not burn easily
  • Multi-purpose - suitable for baking, cooking and baking

If gluten-free baking has ever seemed like a hassle, now is the time to try durra! Its mild flavour, great baking qualities and ecological cultivation make it the flour of the future, suitable for the whole family. Take a step towards easier and more delicious baking today - check out Virtasalmi Grain Products' Whole Wheat Sorghum Flour and Sorghum Flour Blend and try it for yourself! 😊

📌 Try these four delicious recipes:

For more sorghum-based baked goods, see the recipe booklet Sorghum Recipes. Recipes based on sorghum flour mix and wholemeal sorghum flour can be easily found in our recipe bank, either by searching the recipe bank or by clicking on the links above.

Sari Karjalainen has been involved in Viljatuotte since its establishment and she is the expert responsible for the development of our new products. We asked Sari for answers to our questions about durra and gluten-free sorghum flour puree:

  • What makes sorghum flour a particularly good choice for gluten-free baking compared to other gluten-free flours?
    Wholemeal flour with good nutritional values. The mild taste is suitable for practically everyone.
  • How does sorghum flour behave in dough compared to wheat flour?
    Durra flour does not naturally have the same binding properties as wheat flour, so it needs Psyllium to replace the binding.
  • What are the most common challenges when baking with wholemeal and sorghum flour and how can they be overcome?
    If the proportion of durra to water is too high, the result is drying. By adding fat and/or eggs, drying can be prevented.
  • What is the best way to improve the baking properties of sorghum in gluten-free recipes?
    See previous answer and also mix Durra flour with other flours.
  • Is there a special technique for using sorghum flour that is worth knowing?
    Durra flour can be mixed with hot water and then it will gel slightly. A good example is Jowa rye bread.
  • What are the best ingredients to combine with sorghum for a balanced result?
    Good examples are teff, rice, potato flour, potato starch and tapioca starch.
  • Are all traditional wheat flour-based recipes suitable for 1:1 substitution with sorghum flour mix, or will recipe changes be required?
    The more fat and eggs in a baked good, the more the ratio can be 1:1. Otherwise, I recommend using about ¾ of the amount of wheat flour.
  • In what types of baked goods does sorghum work particularly well, and where is it not necessarily the best choice?
    Durra works particularly well in breads, pies and dry cakes and biscuits. If you want a light pastry, you need to take the amount of sorghum into account so that the pastry doesn't become too dark.
  • Is there anything special to consider when storing and handling sorghum?
    Not really. Durra flour is stored like any other flour, in a cool place and protected from light.
  • How does the nutritional content and fibre content of sorghum flour affect the texture and taste of the final product?
    Being rich in fibre, it provides a good supplement to your daily fibre intake. The protein content is also nice and adds to the healthfulness of the flour.
  • How does Virtasalmi's grain product sorghum flour blend differ from other gluten-free flours on the market?
    Sorghum flour blend is a more nutritious, healthier alternative that does not contain preservatives or additives. It is also suitable for many people with special dietary requirements.
  • What inspired Virtasalmi Cereal Products to introduce sorghum flour to the market, and how did the product development process proceed?
    Helena Kemppainen fromMakuamedia contacted us and asked us to work together to develop a flour blend that would also be suitable for people with dietary restrictions. At the time, Cereal Products had a convenient sample bag of sorghum flour in stock. Durra was a raw material that Helena was already familiar with and from there the product development started and the end result was a durra flour blend that is the only one of its kind in the world.
  • Are there any innovative uses for sorghum that consumers may not yet know about? Durra flour mix makes a great fresh pasta, is also suitable for lasagne and Christmas dinner potato dish. Wholemeal sorghum can be made into a sourdough root, and is also good as a table flour for baking.
  • What tips would you give to those who are trying durralefting for the first time? Feel free to experiment with how it suits your taste buds and test Wholemeal or Durra flour blend as is or mixed together.

Tips for starting a gluten-free life


Getting used to a new diet can take time: don't be discouraged if you make mistakes in gluten-free cooking or baking. Learning is part of the process.

Plan your meals in advance: this will help you avoid temptations to gluten-containing foods. Find gluten-free recipes from your favourite restaurants.

Keep gluten-free snacks to hand: this way you always have something to eat when you get hungry.

Ask and make sure the dishes are gluten-free: when dining out, ask if they offer gluten-free options.

Store food and ingredients correctly: make sure that gluten-free and gluten-containing foods never touch. If necessary, use different utensils and accessories, such as cutting boards, rolling pins and pans, only for gluten-free baking and cooking.

For more information on gluten-free diets, please see the following sources we use:

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