Sorghum, a grain that has been harvested for millenia, is a food staple in Africa and Asia today. It is listed as the fifth most-produced cereal crop in the world and can be consumed in a variety of ways.
Sorghum is considered an ancient grain. Over thousands of years, it has undergone minimal changes through selective breeding, and so is still essentially the same grain that was consumed by our ancestors.
Farinart selects sorghum grains only from the most qualified sources, harvested with care to guarantee exceptional purity and optimal nutritional benefits. We source principally from the United States.
This product is offered in whole grain, cracked and milled (flour) forms, in both red and white varieties. Our sorghum is available as conventional or organic and is non-GMO.
Sorghum can be used to replace other grains in breads, cakes, cookies and muffins. With its subtle flavor and rich texture, sorghum flour is an excellent choice to replace wheat flour in baked goods with a sweet profile.
It is rich in fiber and complex carbohydrates, and is a significant source of protein, minerals and antioxidants. It contains magnesium, iron, phosphorus and potassium in significant quantities.
Sorghum is gluten-free and low in FODMAPs (Fermentable by colonic bacteria Oligosaccharides, Disaccharides, Monosaccharides and Polyols)
