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Sorghum is a cereal grain, and the variety used for making flour is usually Sorghum bicolor, also referred to as jowar flour. When processed into a flour, sorghum flour has a mild, slightly sweet flavor and smooth texture that makes it suitable for making brownies, cookies, muffins, waffles and all kinds of other baked goods. Sorghum flour's texture and density make it comparable to all-purpose wheat flour. One interesting property is that it helps to bind moisture into the dough or batter as well as promoting the formation of CO2 bubbles when making bread. Sorghum flour is beige in color with a soft, somewhat clumpy consistency, but it combines well when whisked in with other flours. In addition to baked goods, it happens to work well as a breading for fried items, producing a flavorful, crispy coating.