Sorghum

• Use sorghum flour as a gluten-free alternative to wheat flour in baked goods like breads, cakes, and cookies. The slightly sweet flavor adds a unique touch to your recipes.
• Cook whole sorghum grains like rice or quinoa and add them to salads for a boost of fiber and protein. The chewy texture makes it a satisfying and nutritious addition.
• Pop sorghum like popcorn for a healthy and delicious snack. The popped grains are smaller than popcorn kernels and have a slightly nutty flavor.
• Use sorghum syrup as a natural sweetener in pancakes, waffles, or oatmeal. Its rich, molasses-like flavor adds depth and complexity to your breakfast.
• Incorporate sorghum into stews and soups as a thickening agent and a source of added nutrients. The grains will absorb the flavors of the broth and provide a hearty texture.
• Brew sorghum to make a gluten-free beer or use it as a base for other fermented beverages. Its unique flavor profile adds a distinctive character to alcoholic drinks.

• Excellent source of antioxidants to combat free radicals and support overall health.
• Rich in fiber, promoting healthy digestion, preventing constipation, and aiding in weight management.
• Naturally gluten-free grain, making it a safe and nutritious option for those with celiac disease or gluten sensitivity.
• Good source of protein, contributing to muscle building and repair, and promoting satiety.
• Contains iron, crucial for red blood cell production and preventing iron deficiency anemia.
• May help regulate blood sugar levels due to its high fiber content and slow digestion.

Store sorghum grains in an airtight container in a cool, dry, and dark place. Properly stored, sorghum can last for several months at room temperature. To extend its shelf life, you can refrigerate it, where it can last for up to a year. For long-term storage, freezing is an option; sorghum can be frozen for up to two years. Ensure the sorghum is completely dry before storing to prevent mold growth.