Two commonly consumed grains are sorghum and wheat. Sorghum is a gluten-free, ancient cereal grain that has been cultivated for thousands of years, while wheat is a staple crop that is widely used for ...

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 ...

Sorghum flour nutrition facts How to bake and cook with sorghum flour Cooking and baking with sorghum flour is pretty easy, ...

The reason sorghum seeds are rising in popularity the world over, however, is because, in their truest form, they are a ...

In the coming years, sorghum could find its way onto many Americans' kitchen tables. The absence of gluten, an elastic protein that gives wheat flour its cohesiveness, makes sorghum-based pastas and ...

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

Key trends in the market include the development of value-added sorghum by-products for human consumption, such as gluten-free and nutrient-rich food ingredients, and the integration of sorghum ...