Grain sorghum is native to Asia and Africa where it has been grown since ancient times. This marvelous, energy-producing plant is a basic food for mankind in regions of Africa, Asia and India, because it is very hardy and can be grown in areas of the world that are too hot or too dry for other crops to be grown successfully. Grain sorghum is a small round berry which may vary in color from yellow to cream to white. This is the grain sorghum that is raising the interest of various snack food processors in the United States. Grain sorghum is one of the five more important cereal crops behind rice, wheat, corn and barley.
Interest in food quality sorghum is growing rapidly in the United States. Sorghum may be ground in hand mills or food processors to the degree of fineness needed (coarsely ground for a cooked cereal, finely ground for flour). Flour should be prepared fresh and used within a few days, or it may be stored in the freezer. Whole grain, if kept cool and dry, may be stored for over a year without becoming moldy or rancid. Store sorghum flour in metal or plastic containers with a tight lid.
Grain sorghum flour contains no gluten, so people who have Celiac disease are able to digest sorghum flour products. Because it is gluten free, recipes will need to be adjusted when replacing flour with sorghum flour. Add one tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. An extra egg white will also improve the smoothness and crumb texture.
Serving Size: 1/2 cup (100 g)
Calories 339 Calories from Fat 8% Total Fat 3.31 g Saturated Fat 0.46 g
Monounsaturated Fat 0.99 g Polyunsaturated Fat 1.37 g Protein 8 g Carbohydrate 74.6 g
Dietary Fiber 10 g Sugar 1.20 g Calories from Carbohydrates 80% Sodium 6 mg
Protein 11.3 g Vitamin A 0 Vitamin C 0 mg Calcium 28 mg Iron 4.41 mg
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