Consumption of this wholesome grain is on the rise, thanks in part to its gluten-free benefits. Rich in fiber, iron and protein, sorghum flour has proved to be effective in some gluten-free flour blends used to replace wheat flour in baked goods. Cooked, if you like brown rice, you will probably enjoy sorghum as well. Sorghum grain can be used in place of grains like quinoa and couscous in your favorite salad and soup recipes. Try popping the grains as you would regular popcorn.
Popped sorghum can also be a fun option to croutons, adding crunch to salads and soups or desserts. . It's low in calories and fat, gluten free, and best of all, it has no hulls to get stuck in your teeth!
Unlike corn, sorghum is self-fertile, so no large plot is needed for pollination purposes. Annual, 5-6' ft tall.