12 December 2014
Sorghum is a highly nutritious and cost-effective grain with great potential for producing high quality gluten-free products
Sorghum is a cereal grain that originates in Africa about 5000 years ago, and it continues to be an important food source today, where it constitutes the dietary staple of more than 500 million people. Nowadays, the United States is the largest producer of sorghum which it is primarily used for animal feed. However, the growing gluten-free market has found a new use for "sweet" sorghum as a popular ingredient in gluten-free flour and baking mixes.
Sorghum is an excellent choice for gluten-free baked goods because its light colour and mild flavour do not interfere with the colour or flavour of food, making it appropriate for all types of baked items―breads, muffins, pasta, cakes, cookies, and pies. It can be added into most recipes at levels of 40% with little or no change in product quality. Sorghum blends well with e.g. potato starch or corn starch, which lighten the crumb, and tapioca flour, which promotes browning of the crust and a bit of “chew” for mouth-feel.
In addition, sorghum is an excellent source of energy, containing about 75% complex carbohydrate, and furthermore, it has a low glycaemic index and a good level of fibre.
Besides gluten-free baked goods, sorghum is also well-suited for gluten-free snacks where it has been shown to work well in extrusion processes.
Please contact us if you would like to know more about sorghum and its possibilities.