Current Products Incorporating Sorghum
About Sorghum
Sorghum is a cereal grain similar in height to corn, but it is used for far more than just sweetening.
In the United States, sorghum is used primarily as livestock feed and can also be turned into ethanol. It’s a popular crop in drier areas of the States as it is drought resistant. This quality makes sorghum a popular crop in Africa, where it has been cultivated for over 4000 years.
Americans have discovered another use for this versatile grain – in the gluten-free market. Sorghum is popular as a syrup and it can also be used as a grain or ground into flour.
Sorghum is an ancient whole grain full of nutritional benefits. Ground into flour, sorghum can be substituted for wheat flour. As sorghum contains no gluten, it requires a binding agent, like xanthan gum or cornstarch, for some uses.
Ancient grain goodness of sorghum
Good for your heart
Good for blood sugar, reduces diabetes
Good for your belly, helps keep you full
Sorghum Names & Uses Around the World
India: Milo or Jowar – used for leavened and unleavened flat breads called Jowar Roti
Africa: Corn porridge eaten for breakfast or couscous served at dinner
South Africa: Kafir corn
East Africa: Mtama
West Africa: Guinea corn
Sudan: Dura
China: Kaoliang wine, Gaoliang wine or sorghum wine is a strong distilled liquor of Chinese origin made from fermented sorghum
Pacific Islands: Used to thicken stews
Why Sorghum?
- It’s healthy
- It’s a super grain
- It’s high in protein
- It’s rich in antioxidants
- It’s naturally gluten-free
- Provides beneficial dietary fiber for digestive health
- It’s helps keep you fuller longer
- Sorghum reduces cholesterol
- Sorghum reduces blood sugar
- Sorghum is high in fiber & relieves hunger
Types of sorghum
- Syrup
- Whole grain
- Flour
Uses for sorghum
- Baking with Sorghum
- Snacking with sorghum
- Sweetener substitute
Sorghum Syrup
Honey: One-for-one replacement
Molasses: One-for-one replacement, but might need to cut sugar in recipe back by 1/3. Sorghum syrup sweeter than molasses.
Maple Syrup: One-for-one replacement
Sugar: Increase amount of sorghum by 1/3 over the amount of sugar called for in recipe, and decrease the amount of liquid by the same amount.
Storage: Storing at room temperature will keep your product ready to use at all times.
Sorghum Syrup Applications
Salad dressings
Breakfast bowls
Grain salads
Sauces
Popsicles
Icings
Baked goods: Pies, cookies, brownies
Sorghum Syrup vs. Common Sweeteners
Reasons to Try Sorghum
Versatile – Sorghum is an extremely versatile grain that you can serve like rice or quinoa. Try sorghum for breakfast, lunch, dinner and snacks your whole family will love. Add a new twist to your favorite meals.
Nutritious – Sorghum grain is packed full of the nutrients including: Protein, Iron, Vitamin B6, Niacin, Magnesium, Phosphorus and Fiber
Energy – Fuel your body with a high-energy grain. Sorghum contains 10 percent protein, nearly 75 percent complex carbohydrates and is rich in B-complex vitamins to help you feel fuller longer and power you through your day.
Easy to use – You can cook sorghum grain using your stovetop, slow cooker, oven, rice cooker or whatever option you prefer to prepare your favorite meals. Plus, sorghum can be frozen and reheated without losing its great taste and texture.
Antioxidant-rich – Certain types of sorghum grain are rich in antioxidants, which may help lower the risk of cancer, diabetes, heart disease and some neurological diseases.
Digestive health – Sorghum grain provides an excellent source of dietary fiber, including pre-biotic fiber, which improves digestive health.
Blood pressure – High in potassium and low in sodium, sorghum grain promotes healthy blood pressure.
Eco-friendly – Because sorghum grain uses less water to grow, it’s good for you and the environment.
American-grown – Sorghum grain is grown right here in America which supports U.S. farmers and the economy.
Celiac safe – Sorghum is naturally gluten-free and safe for people who suffer from celiac disease or gluten intolerance.