Due to its gluten-free nature, sorghum flour produces inferior baked products when compared with wheat flour. Wheat-based composite flours have been shown to im-prove the baking inadequacy of flours. This is evident from studies which revealed that blending rice flour and maize flour withwheat flour, respectively, resulted in cookies with better quality characteristics than those produced from rice flour and maize flours (Awofadeju & Olapade, 2020; Kaur & Gill, 2020).