Types of Sorghum
White Whole Sorghum is a sustainable ancient grain that is grown using fewer natural resources. This product is naturally gluten free, GMO free, and is ideal for individuals suffering from celiac disease, gluten intolerance, or gluten sensitivity.
Waxy Burgundy Sorghum
Waxy Burgundy Sorghum exhibits a thinner bran layer, lower gelatinization temperature and amylopectin starch. Waxy sorghum can significantly improve next day texture in gluten-free breads and wheat-based baked goods.
Sumac Sorghum has no rival when analyzed for its total volume of antioxidants. This concentrated high antioxidant, high fiber gluten free grain ingredient has exhibited excellent anti-inflammatory characteristics.
Black Sorghum provides fiber, protein, and antioxidants in a variety of sweet and savory baked goods. This high antioxidant, high fiber gluten free black sorghum grain can be readily used to create artisan breads with a dark color. Bake all your gluten free chocolate cakes, cookies, and brownies with this grain to add another boost of antioxidants and fiber to your diet.
Waxy White Sorghum
Waxy White Sorghum exhibits a thinner bran layer, lower gelatinization temperature and amylopectin starch. Waxy sorghum can significantly improve next day texture in gluten-free breads and wheat-based baked goods.
Burgundy Sorghum contains very similar antioxidants that are also found in red wine. This gluten free sorghum bran ingredient naturally has the potential health benefits of fiber plus enhanced volumes of antioxidants.
Sorghum Milling Options
Whole Grain Sorghum
Whole grain sorghum is the full unprocessed grain. Sorghum naturally contains more dietary fiber than most gluten free grains such as rice.
Pearled Grain Sorghum
Pearled grain sorghum is the sorghum grain with the bran layer removed. Pearled grain sorghum allows for lower cook times and is an excellent option for gluten free couscous.
Cut Sorghum Grain
Mimicking artisan gluten free breads can be a challenge for chefs and product developers, however sorghum bran can be used within flour blends at levels as low as 5% to develop rich colors that can help differentiate your product in the gluten free marketplace.
The fine consistency of sorghum flour will improve protein content, dietary fiber, and crumb formation. The neutral flavor makes it perfect for breads, rolls, cookies, pies, and pizza crusts.
Sorghum Food Applications
What is Sorghum?
Sorghum is an environmentally responsible crop. It uses fewer natural resources in its production and is the model sustainable crop. Sorghum is high in dietary fiber and has a neutral flavor making it ideal for use in numerous types of gluten free food products. Sorghum is high in phenolic compounds that can add health benefits not found in other fruits, vegetables, and grains. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum. Several sorghum varieties are part of current NIH studies.
Is Sorghum Gluten Free?
Yes, naturally! With the growth of the gluten free food industry, sorghum has taken the spotlight. When sorghum is used as an ingredient in baking, cooking, or other applications it is able to mimic gluten containing items.
With a fine, tender texture and delicate mouth feel sorghum is sure to delight any gluten free diet. Sorghum is also high in dietary fiber, giving an added nutritional benefit, as well.
The most common sorghum used for baking and as an ingredient is the White Sorghum. It is naturally white in color therefore requires no bleaching process for it to be white in color.
Sorghum Nutritional Information
Nutrition Information per 100g
* Organic sorghum products available.