This flour is grown and milled by Kym and Neil Sullivan in Linthorpe, Queensland, from their own organically grown sorghum.

It is a simple product. Grain grown in a biological farming system, then stone milled in small batches on the same property.

No blending, no separation, no reconstitution. Just the whole grain, milled into flour.

Stone Milled on Farm

This is a new step for the farm.

After years of growing and supplying sorghum grain, Neil has built a stone mill on site, allowing the crop to be processed where it is grown. That changes the nature of the product.

Stone milling is a slower process. It keeps the bran, germ and endosperm together, producing a true wholegrain flour rather than a refined fraction. It also avoids the high temperatures associated with more industrial milling systems.

The result is a flour that carries more of the original grain with it, both in flavour and functionality.

Built from a Farming System

The quality of any flour starts well before milling.

Kym and Neil’s approach is centred on soil health. Their system focuses on biological activity, crop rotation, and building resilience in the soil rather than relying on synthetic inputs.

Sorghum fits naturally within this system. It is well adapted to the climate of the Darling Downs and responds well to lower-input farming.

That context matters. The flour reflects not just the milling, but the way the crop is grown.

A Different Kind of Flour

Sorghum flour behaves differently to wheat flour.

It is naturally gluten free, with a light colour and a mild, slightly sweet flavour. 

Without gluten, it doesn’t develop the same structure as wheat dough. Instead, it works best:

• blended with other flours for baking
• in flatbreads and unleavened applications
• for cakes, biscuits, and batters
• as a thickener in savoury cooking

In baking, it often pairs well with starches or binders to provide structure, depending on the application. 

Freshness and Handling

Because this is a wholegrain flour, it retains the natural oils of the grain.

That brings flavour, but it also means the flour is more perishable than refined flours. For best results:

• store in a cool, dry place
• refrigerate or freeze for longer storage
• use within a reasonable timeframe after opening

This is less about shelf life and more about preserving quality.

From the Sullivan Family Farm

This flour represents a shift for Kym and Neil, from supplying grain into the system to producing a finished food on farm.

It shortens the chain. It keeps control closer to the land. And it allows the character of the crop to come through more clearly in the final product.

FAQs

Is sorghum flour gluten free?

Yes. Sorghum is naturally gluten free. This flour is milled from sorghum grown and handled within a dedicated gluten-free system.

Can I use sorghum flour like wheat flour?

Not directly. Sorghum flour does not contain gluten, so it won’t behave the same way as wheat flour in bread and doughs. It works best when blended with other flours or used in recipes designed for gluten-free baking.

What does sorghum flour taste like?

It has a mild, slightly sweet flavour. It’s more neutral than some other gluten-free flours, which makes it quite versatile.

What is sorghum flour best used for?

It works well in:

• cakes, muffins and biscuits
• pancakes and flatbreads
• batters and coatings
• as part of a gluten-free flour blend

How should I store organic flour?
Because it is wholegrain, it retains the natural oils of the grain. Store in a cool, dry place, and refrigerate or freeze for longer storage to maintain freshness.