Sorghum Flour

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Sorghum flour is naturally gluten free and is milled from sorghum grain, a genus of numerous species of grasses which is a drought and heat tolerant cereal grain that grows tall like corn. It is sometimes called milo and in India it is also known as jowar. Sorghum is an ancient grain and it has been consumed for thousands of years. Traditionally, sorghum is used for human food in Africa, India, and in some other parts of the world. Because sorghum is an incomplete source of protein lysine, an important essential amino acid human body needs for growth, bone health and for converting fats into energy, it is often combined with other flours and ingredients.

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.
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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

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