The taste is mild, slightly sweet and earthy. Sorghum is used as an alternative to rice or quinoa, but also in porridge, flour, bread and sometimes in syrups or fermented drinks. It is popular for its drought resistance and nutritious, gluten-free nature.
Sorghum is naturally gluten-free, making it an excellent choice for people with celiac disease or a gluten-free diet. The grain is rich in proteins, fiber, B vitamins and minerals such as iron and phosphorus. Cooked sorghum grains have a firm, grainy texture similar to pearl couscous and work well in salads, bowls and side dishes. Sorghum flour is versatile in use for gluten-free baking, and sorghum syrup is a natural sweetener with a deep, caramel flavor.
