What patients and families need to know
Sorghum: A Delightful Gluten-Free Grain
Sorghum is a naturally gluten-free grain that is used for many purposes in the gluten-free food world. Grain producers, grind the whole grain down into a soft flour that can be used for gluten-free baking. The flour has a smooth texture which makes it a perfect substitute in baked goods. Brewers often malt sorghum grains and then use them to make naturally gluten-free beer. You can also use whole-grain sorghum as a replacement for rice. Steam the sorghum grain first, then top it with your favorite stir-fry ingredients to pack a nutritious punch! Every ¼ cup of sorghum flour is packed with 3 grams of fiber and 4 grams of protein! Check out our Celiac Program video to learn more about this great gluten-free grain.
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