“Beyond just a staple in Southern meals (think biscuits with sorghum butter), sorghum has more than just the added bonus of gluten-free menu applications. It’s also gaining traction as an egg substitute for baked goods, and as a fermentation agent in gluten-free beer.”
— STEFANO CORDOVA
“Season popped sorghum with salt and herbs for savory, or caramel and chocolate for sweet. It can make the base for a porridge, and sorghum syrup can be used as an alternative to maple syrup.”
— KATIE SUTTON
“Sorghum’s gluten-free benefit plus versatile applications and forms (whole grain, puffed grain, flour and a honey-like sweetener) gives it the potential for a home run.”
— ROB CORLISS
“The appeal of sorghum is fueled by continued exploration of ancient grains, and making deliberate choices to select foods that have some sort of a health halo or benefit. In the case of sorghum, the benefits are a good source of protein and its gluten-free profile.”
— MEREDITH DACA
