Celiac Disease and Sorghum

Food allergies are becoming more and more common. In fact, 1 in every 133 individuals are allergic to gluten which is called celiac disease. This is one of the most common genetic diseases known today.

What is gluten? Gluten is a protein found in wheat, barely and rye. Gluten makes bread stretchy and without it bread turns out heavy and dense. Those that are allergic to gluten have another option- sorghum.

Kansas is the leading producer of sorghum. Kansas sorghum production was estimated at 224.4 million bushels in 2009.

In many countries, sorghum is used extensively as a cereal food. The grain is an excellent food source when ground into flour and used to make pancakes, porridge and flatbreads.

Sorghum grain produces edible oil, starch, dextrose, paste, and alcoholic beverages. Sorghum can be puffed, popped, shredded and flaked to produce ready-to-eat breakfast cereals.

Though you may not see sorghum flour or beer in your local grocery store, a variety of sorghum mills take orders for their products. For more information on sorghum or the Kansas Sorghum Producers, visit www.ksgrains.com/sorghum.

Gluten Free Sorghum Recipes


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