Sorghum is a unique alternative to wheat flour. Sorghum flour is:

• Gluten free
• High in antioxidants
• Slowly digestible, meaning it keeps you feeling full longer
• Adaptable for many types of baked products
• Mildly flavored, making it a neutral base for food use

Sorghum has been consumed in Africa for hundreds of years and is finding a place in the American diet not only for those living with Celiac disease, but for dieters, foodies and those who love to eat.

Grain sorghum can also be popped to make a miniature "popcorn" product and syrup squeezed from sweet sorghum can be used as a natural sweetener.

Resources:

• Gluten Free's Growing Niche, Sorghum Grower, Spring 2009
• Sorghum Checkoff food use page
• Sorghum Checkoff Gluten Free Media Kit
• The Celiac Foundation
• Whole Grains Council