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 ...

Sorghum is the world’s fifth most widespread cereal crop after rice, wheat, maize and barley. Sales of gluten-free food have surged in recent years amid a seeming rise in intolerance of or ...

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

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 ...

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