Sorghum flour is gluten-free, which means it doesn’t have the same proteins that wheat flour does. Regular flour, on the other hand, is made from wheat and contains gluten.

Adding sorghum or tapioca flour to a blend increases softness and absorbency, which is ideal for lighter cakes and pastries. Gluten-free oats and oat flours add texture, which works well in ...

Italy’s baked goods industry is valued at $26.6bn and flour in the country ... which is a key ingredient in regular, gluten-free baked goods and pastas, but sorghum, millet and corn, too.

Sorghum, a cereal grain that is naturally gluten-free, is becoming known to more and ... The grain can be popped, like corn, or milled as sorghum flour. Cooked sorghum grains should be tender ...

Sales of cereal grain and pulse derivatives in the US are projected to grow, driven by the popularity of ancient grains like quinoa, mille ...