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Sorghum
March 27th, 2009 | caitlin | Categories: The Facts, Uncategorized
Tagged: Gluten Free, Gluten Free Calgary, Gluten Free Grains, Sorghum

Today we’re talking about Sorghum.

Sorghum is grown primarily in the arid climates of Africa and Asia, and is the fifth most important grain in the world. More recently, the US and Canada have been growing sorghum crops as food, animal feed and biofuel sources, particularly in the southern states and Canadian prairies.

Sorghum is high in both phenols and tannins, and is a good source of dietary fiber (10%). It is also an excellent source of iron, the vitamin B complex, and minerals. The most common varieties are either a light beige or red colour, which have little variation in nutritional content but can change the appearance of food products.

Sorghum grain can be cooked, ground into flour, popped like popcorn, or sprouted for added nutrition. Sorghum flour is heavier than many other gluten free flours and is somewhat sweet, and so it is recommended to cut some of the sugar when adapting recipes for the gluten free diet. Try combining sorghum flour with tapioca starch, cornstarch, and/or legume flour.

Source: Living LGuten Free by the Canadian Cancer Society

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