Anyone looking for delicious ways to enjoy whole grains or bring gluten-free recipes to the table can do both thanks to something called sorghum. Sorghum has been around a long time, but it is just now coming back into popularity in the United States. It has a hearty, chewy texture and is a gluten-free substitute for couscous, bulgar and pearled barley. Sorghum flour has a light color and mild flavor, perfect for breakfast muffins or pizza dough. Rich in fiber, sorghum has high levels of antioxidants, iron, calcium, potassium, protein and polycosinol, which helps lower serum cholesterol.
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