Nutrition & Facts: Sorghum is higher in protein and lower in fat than corn. The mineral composition differs only slightly from corn, and the vitamin content in grain sorghum is similar to white corn. High in insoluble fiber, with relatively small amounts of soluble fiber. The protein and starch in sorghum endosperm are more slowly digested than other cereals. The slower rate of digestibility of sorghum products may be beneficial to diabetics. A wonderful addition for gluten free baking and cooking. Mix 1 tablespoon of starch per cup like tapioca, arrowroot or cornstarch before baking.
Uses: Make delicious breads, cakes, muffins and scones.
Products: The flour can be found in the baking isle.
Online: Bob's Red Mill