I have been comparing sorghum flour to full fat soy flour and have concluded that the soy flour and sorghum flour are very similar with soy having a slight edge because of its slightly higher protein level: soy - around 22 to 24% while sorghum has 20 to 22%. Both have comparable amino acids, fat, and nutritional values.
I was wanting to use the sorghum because I have access to all the sorghum I want and all I have to do is flour it. Any thoughts?