6 Gluten-Free Flour Alternatives and Exactly How to Use Them

I have found sorghum works best when combined with other flours, just like tapioca. I don't usually bake with sorghum flour, but I might use it in combination with a rice flour to make pasta. Something like a half-and-half split between those two flours and 1/2 teaspoon xanthan gum per cup would work well, but I eyeball whatever I'm making and add extra water as needed. Sorghum is also great for decreasing inflammation and may contain tannins that help you lose weight.

Try it: Sorghum flour ($12 for a 2-pound bag)