While sorghum production acres have been on the decline, an increasing number of people are looking at sorghum's nutritional benefits.
People with a condition called Celiac Sprue Disease, in which they are unable to digest the gluten protein found in wheat and other small grains, are increasingly using sorghum in their diets due to the high fiber content and nice cooking texture of sorghum flour.
This page will provide information for sorghum producers looking at niche markets to increase their profits and for people interested in learning more about cooking with sorghum.
Sorghum Gluten Free
Approximately one in 133 people may be gluten-intolerant-many of which have not been diagnosed. Sorghum is a flour which can be used in a gluten-free diet. The following information was developed via a grant from the Nebraska Grain Sorghum Board with support of the Celiac Sprue Association.