Sorghum is such a versatile grain that it can be used in a number of ways in the kitchen. It can be cooked whole or ground ...

Sorghum, or the Indian millet, is also known as jowar. ... Sorghum flour can be used to make bread. Pearled and grain sorghum can be used in grain bowls or as a breakfast porridge.

Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread’s nutritional value without compromising its flavor, according to a study published in the Journal of ...

Sorghum’s relatively high sugar content helps sweeten these light, chewy baked goods. While the recipe may date back to a time when other sweeteners like sugar weren’t as cheap or easily ...

Sorghum is a nutrient-packed grain that has been around for centuries. Learn more about the nutrition, benefits, and uses of sorghum.

Bread should bring us joy, not confusion. Keep a wholesome loaf on hand for everyday meals, and when that homemade sourdough ...

3 Bread Mix the gluten-free flour, sorghum, sugar and salt together in a deep mixing bowl. Make a well in the centre and pour in the egg mixture. Stir with a wooden spoon until a stiff batter forms.

If you have Celiac disease, gluten is off-limits. It’s a type of protein that’s in a lot of baked goods, and it’s what gives them structure.

The world appears to be waking up to the potential of an ancient grain by the name of sorghum. This gluten free grain, also known as guinea corn, jowar or milo, is increasing in global popularity ...