Sorghum, also known as milo, is an ancient nutrient-rich cereal grain colored white or yellow. Although sorghum is less known in the Western world, it’s the fifth most produced cereal crop in the world, with an annual production of around 57.6 million tons. Farmers favor this crop due to its tolerance to drought, heat, and various soil conditions.
Sorghum is known to be rich in B vitamins and minerals like magnesium, potassium, phosphorus, iron, and zinc. It’s likewise an excellent source of fiber, antioxidants, and protein. Because it is a good source of dietary fiber and has a mildly sweet flavor, it lends itself particularly to baking cookies, cakes, and sweet breads. Whole Sorghum is gluten free, dairy free, nut free, corn free, and soy free.
Whole Sorghum is unrelated to wheat, so it is suitable for those with celiac disease or a gluten intolerance. Exceedingly adaptable and easy-to-use, our Whole Sorghum can replace rice or quinoa. You simply cook the whole grain and pearled sorghum in the same way you cook rice and quinoa. Simply replace using a 1:1 ration. Eat sorghum like popcorn. Add the grains to a heated pan and watch them pop. Add seasonings for extra flavor. If bakers want to make their own sorghum flour, just grind the grain into a lightly textured flour.
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