Frequently Asked Questions
What is sorghum?
Sorghum (Sorghum bicolor) is a gluten free ancient grain that originated in Africa and is currently grown in many regions around the world. Sorghum is an ideal grain for the Kansas plains as it is drought tolerant and requires fewer nutrients in the soil to thrive compared to the other grains. Sorghum is a naturally gluten free grain and is ideal for consumption by individuals who live with celiac disease, gluten intolerance, or gluten sensitivity. Sorghum is high in insoluble dietary fiber and is an ideal whole grain to add to any diet.
Sorghum is the fifth most important cereal crop in the world after wheat, rice, corn and barley. Whole grain sorghum contains all three parts of the grain: bran, germ and endosperm. Consumers are becoming increasingly aware and educated about the benefits of including whole grains into their daily diets. Sorghum can be popped like popcorn, cooked in soups or pastas, ground into gluten free flour or even brewed into beer.
But wait, I thought sorghum was a type of pancake syrup?
In regions of the southern United States, varietes of sweet sorghum are used to create sorghum syrup that is often referred to as “sorghum.” Sorghum syrup has a sweet molasses-like flavor and is delicious on pancakes or biscuits.
What is pearled sorghum?
Pearling is the process of removing the bran (outer coating) and some of the germ from the sorghum kernel. This allows for faster cooking times and a product containing a higher level of starch (which is great for baking certain types of products like cakes). Our pearled sorghum grain is an excellent alternative to white rice or couscous.
Is your facility gluten-free certified?
YES! All Nu Life Market products are Certified Gluten-Free by the Gluten-Free Certification Organization. You can spot the GFCO symbol on all of our packaging!
Want more information? Check out http://www.gfco.org/
What is gluten?
Gluten is a term for protein that is found in wheat, rye and barley. Protein fractions in these grains can cause illness in individuals with celiac disease, gluten intolerance and gluten sensitivity.
What is celiac disease?
Celiac disease is a lifelong genetic autoimmune condition that can affect children and adults. When someone with celiac disease eats food that contains gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. If you would like more information on celiac disease or gluten intolerance, please check out the Gluten Intolerance Group of North America’s website at http://www.gluten.net/.
Can I use your products in recipes that are not gluten free?
Of course! Whole grain sorghum flour is excellent to add into any traditional recipe if you are interested in adding additional dietary fiber and whole grain flavor. Try substituting 10-20% whole grain sorghum flour in for whole-wheat flour in your favorite recipes and see what works best in each recipe.
Are your products grown in the U.S.?
All of our Gluten-Free sorghums are grown by local farmers in Kansas. They all follow the strict protocol of our Farm to Family Food Safety Program. The sunflower kernels used in our Sun Lite Spread are also grown within the United States.
What is the shelf life of our products?
Be sure to check the “Best Used By” date on each package. Our flours will remain fresh if kept in a sealed container ideally in the refrigerator or freezer for up to a year.
Are your products non-GMO?
Since we produce all of our sorghum through our Farm to Family Food Safety Program, we can assure you with complete confidence that our sorghum varieties are not genetically modified.
Are your products soy free?
We have a dedicated soy free facility and all of our products do not contain soy as an ingredient.
But wait, are your products dairy and peanut free too?
Yes, all of our products are dairy and peanut free. We have dedicated production facility and test to validate that our products are safe for our customers with dairy and peanut allergies.
Do you use oats in your products?
No, we do not use oats in any of our products or in our facility.
How come I have not heard of black sorghum before?
Sorghum varieties have a wide range of colors. In the United States, white sorghum has traditionally been used for food, however black, red, burgundy and yellow sorghum varieties also exist.
What can I use black sorghum for?
Black sorghum flour is a great choice for creating chocolate flavored baked goods, whole grain breads, and can be used as a natural dark color in bakery items. Black sorghum also contains high levels of antioxidants and 3-deoxyanthocianins. To find out more about the science behind black sorghum, please look at our research page.
Are all of your sorghum flours high in antioxidants?
Our burgundy, black and sumac sorghum varieties contain high level of antioxidants, however our white and pearled sorghum varieties do not have significantly high levels.