Sorghum flour is used to make both leavened and unleavened breads. The popular Ethiopian flat bread, called injera, is often made from a combination of sorghum and teff flour or teff flour alone. In some other parts of Africa, sorghum is primarily used in couscous. Sorghum has small and chewy grains that can be easy cooked or steamed, making it ideal for pilafs, risottos, and cold salads. It is often consumed as a fresh vegetable in some areas of the world. Sorghum can also be very tasty if popped like popcorn. Various fermented and unfermented beverages are often made from sorghum. Sweet syrup can also be made from sweet sorghum. …show more content…
Sorghum is an excellent substitute for wheat. Many studies have supported its use as a good basis for gluten-free diet, because experiments have demonstrated that sorghum can be definitively considered safe for consumption by people with celiac disease for the absence of toxic gliadin-like