How to Cook Sorghum?
Sorghum flour is gluten-free with a mild, sweet flavor and smooth texture. It’s commonly used to make gluten-free cakes, bread and other baked goods, sometimes on its own but more often combined with other gluten-free flours.
The sorghum grain comes from the grass family (Poaceae) and has been grown as a crop for almost 8,000 years. Sorghum comes in many forms: whole grain, pearled grain, popped, syrup, bran, flakes, and flour. Grain sorghum has seed stalks in white, yellow, red, deep purple, and brown, as well as a leafy stalk that looks like corn.