FIRST LOOK: High Amylopectin Sorghum Gluten free waxy sorghum is exhibiting great sheeting potential in gluten free chips and gluten free crackers. Early feedback is finding a lower gelatinization temperature and a light/airy texture in extrusion and sheeting. When used for gluten free breads, next day texture is the best we’ve seen in GF bread. Also noticed, is an improvement in freeze… Read more »