Food/Gluten-Free

Market Development

Gluten-Free and High in Antioxidants

In the U.S., there is a small, but growing market for sorghum in gluten-free foods. Sorghum is a substitute for wheat, for those requiring a gluten-free diet. White, food grade sorghums can be milled directly into whole-grain flour to produce foods such as cookies, cakes, brownies, breads, pizza dough, pastas, cereals, pancakes and waffles. The Japanese have used white, food grade sorghums in a variety of extruded snack food products.

The grain has been described as fairly neutral in flavor, and sometimes slightly sweet. There is anecdotal evidence that it enhances flavors and coupled with its neutral flavor, sorghum makes for very adaptable flour. Current research is examining sorghum's glycemic index and antioxidant properties.

USCP is working with food companies across the U.S. to increase awareness about sorghum. Market development activities include reaching out to food media who are particularly interested in gluten free baking. USCP is also developing relationships with major users of flour to encourage the use of sorghum flour in gluten free baking.

Sorghum Around the World

Globally, sorghum is used primarily as a human food product. Food products may include thick porridges, popped sorghum, fermented and unfermented flat breads, cooked and served as a whole grain, malted into both alcoholic and non-alcoholic beverages, hard cookies, tortillas, and in some cases as an extruded commercial product.

To learn more about the nutritional value of sorghum, click here.

For more information about the sorghum food and gluten-free market, click the links below.
New Uses
Research