Organic Grain Sorghum (sometimes called Milo) is native to Asia and Africa where it has been grown since ancient times. Grain sorghum is a small round berry that may vary in color from yellow to cream to white. Grain sorghum is raising the interest of various snack food processors in the United States. Grain sorghum is one of the five more important cereal crops behind rice, wheat, corn, and barley.

• Organic
• Non-GMO
• Naturally Gluten-Free

Sorghum may be ground in hand mills or food processors to the degree of fineness needed (coarsely ground for a cooked cereal, finely ground for flour). Flour should be prepared fresh and used within a few days, or it may be stored in the freezer. Whole grain, if kept cool and dry, may be stored for over a year without becoming moldly or rancid. Store sorghum flour in metal or plastic containers with a tight lid. Grain sorghum flour contains no gluten, so people who have Celiac disease are able to digest sorghum flour products. Because it is gluten-free, recipes will need to be adjusted when replacing flour with sorghum flour. Add one tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. An extra egg white will also improve the smoothness and crumb texture.

Directions
Add 2 cups of water to 1 cup of sorghum and cook for 45 min. Season to taste.