Comparison

Gluten Free All-Purpose Baking Flour vs Whole Grain Sorghum

Neither product is clearly better overall — it depends on what matters most to you.

Gluten Free All-Purpose Baking Flour

Gluten Free All-Purpose Baking Flour

Bob's Red Mill · 5
NOVA 3
Whole Grain Sorghum

Whole Grain Sorghum

Bob's Red Mill · 24 oz (1 lb 8 oz) 680 g
a

Nutrition per 100 g

NutrientGluten Free All-Purpose Baki...Whole Grain Sorghum
Nutri-Score — a
NOVA group 3 —
Calories 353 kcal 365 kcal
Fat 1.5 g 1.9 g
Saturated fat 0 g 0 g
Sugars 5.8 g 0 g
Salt 0.1 g 0 g
Fiber 11.8 g 17.3 g
Protein 8.8 g 7.7 g
Additives00
AllergensNone listedNone listed

Green = better value for that nutrient (less sugar, fat, salt and calories; more fiber and protein).

Key differences

  • Gluten Free All-Purpose Baking Flour has 23% less fat (1.5 g vs 1.9 g).
  • Whole Grain Sorghum has no sugar, while Gluten Free All-Purpose Baking Flour has 5.8 g.
  • Whole Grain Sorghum has 32% more fiber (17.3 g vs 11.8 g).
  • Gluten Free All-Purpose Baking Flour has 13% more protein (8.8 g vs 7.7 g).

Ingredients

Gluten Free All-Purpose Baking Flour

garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum flour, fava bean flour,

Whole Grain Sorghum

Whole Grain Sorghum.

FAQ

Which is healthier: Gluten Free All-Purpose Baking Flour or Whole Grain Sorghum?

Neither product is clearly better overall — it depends on what matters most to you. We compare Nutri-Score, processing level and seven nutrients per 100 g. Your own needs (for example low sugar or high protein) may make a different choice better for you.

Which has fewer calories?

Gluten Free All-Purpose Baking Flour has fewer calories: 353 kcal versus 365 kcal per 100 g.

Which has less sugar?

Whole Grain Sorghum has less sugar: 0 g versus 5.8 g per 100 g.

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