Sorghum
What is Sorghum?
Sorghum ( Sorghum bicolor ) is an ancient grain that has been cultivated for over 5,000 years, primarily in Africa and India. It is naturally gluten-free and known for its drought resistance. Today, sorghum is recognized worldwide as a sustainable alternative to wheat and rice.
Nutritional value & function
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Rich in fibre (up to 6–8 g per 100 g flour).
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Good source of vegetable protein (10–12%).
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Contains antioxidants such as phenolic acids and tannins, which have anti-inflammatory properties.
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Supplier of important minerals: iron, magnesium, potassium and zinc .
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Naturally gluten-free and mild in flavour, ideal in bread and baked goods.
Studies show that sorghum:
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Helps stabilize blood sugar : the combination of fiber, proteins and polyphenols slows down the absorption of glucose.
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Supports gut health : Fermentable fibers stimulate beneficial bacteria in the colon.
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Provides antioxidant protection : the polyphenols neutralise free radicals and reduce the risk of low-grade inflammation.
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Suitable for celiac disease and gluten intolerance : it is often recommended as a safe grain option.
Why we use sorghum
In our mixes sorghum flour provides:
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A soft, bread-like texture similar to whole wheat bread.
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Nutritional value + fiber without the blood sugar spike of wheat.
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A neutral, slightly sweet taste that combines well with other ingredients.
Fun fact
In some African countries, sorghum is traditionally used to make fermented porridge or beer. In the US and Australia, it's even popped like popcorn!
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