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Sorghum is an ancient, drought-resistant grain from Africa, naturally gluten-free with a mild flavor. The whole grain can be cooked like rice, popped like popcorn, or ground into flour for gluten-free baking.
Sorghum has a mild, slightly sweet, nutty flavor similar to wheat berries but without the gluten. The texture is chewy. It's one of the more neutral-tasting gluten-free grains, making it versatile.
No, sorghum syrup is made from the juice of sorghum cane stalks (a different variety than grain sorghum). It's similar to molasses but milder and sweeter. Popular in Southern US cooking.
Store sorghum in an airtight container in a cool, dry place for up to 1 year. Sorghum flour should be refrigerated and used within 3 months. Cooked sorghum keeps 4-5 days refrigerated.
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