With its hearty, chewy texture and delicate, neutral flavor, SHILOH FARMS Sorghum is a versatile grain with a wide variety of uses. Because it adapts well to other flavors and is naturally gluten free, sorghum is especially useful in replacing wheat products in many recipes.
Because it has a very thin hull, sorghum is typically eaten whole, meaning you get all of the nutrients of the natural whole grain. Sorghum is a valuable source of protein, fiber, iron, and magnesium and is relatively low on the glycemic index, making it a good option for diabetics.
An ancient cereal grain, sorghum is thought to have originated in Northern Africa over 8,000 years ago.
To Cook: Sort and rinse. Soak overnight using a ratio of 3 cups water to every 1 cup grain. After soaking, bring water to a boil and cook for several minutes. Reduce heat and simmer about 45-60 minutes, or until water is absorbed and grain is tender.
1. Sorghum grain makes a perfect substitute for couscous, bulgur, and barley in soups and side dishes.
2. Use a hand mill or food processor to grind sorghum to the degree of fineness required (coarsely ground for a cooked cereal; finely ground for flour). Flour should be prepared fresh; if not using within a few days, store in the freezer.
3. Try popping sorghum grain! Smaller and lighter than traditional popcorn, popped sorghum has a similar flavor and light crunch.
48g or more of Whole Grain per serving
Certified Organic by Pennsylvania Certified Organic (www.paorganic.org)
Certified Kosher by KOF-K Kosher Supervision (www.www.kof-k.org)
Packaged as part of a wheat-free rotation in a facility that also handles wheat, soy, & tree nuts. Read about our cleaning processes & procedures here.
Country of Origin: USA
Ingredients: Organic Whole Grain White Sorghum
Posted by Unknown on 7th Nov 2011
I grind this sorghum into flour to make gluten free breads to feed my family. This is very fresh, delicious grain. Love it.
All prices are in USD