The content of this article discusses the use of sorghum flour as an alternative to wheat flour for those who are gluten-free. Sorghum flour is a beige powder that can be used to make baked goods, although it may result in darker recipes. It has a soft texture and slightly sweet flavor, making it ideal for baking. However, it must be used in conjunction with binding agents and additional fats to achieve the desired texture and moisture. Mixing sorghum flour with other gluten-free flours can help enhance its taste and texture. Overall, sorghum flour is a versatile option for making various gluten-free baked goods.