Grain & MillingBeginner
Sorghum
/ˈsɔːr.ɡəm/
Hardy gluten-free cereal used for flatbreads.
A drought-hardy cereal grain that's been a staple across Africa and South Asia for a long time, used in flatbreads like Indian jowar roti and in porridges and fermented foods. It's gluten-free with a mild, slightly sweet flavor. In gluten-free baking, sorghum flour is a common base, usually combined with starches and a binder because it can't trap gas on its own.
By Henry Hunter · Updated
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