FAQ ?

Sorghum is a naturally gluten-free ancient grain, originally from Africa, now cultivated worldwide. It's drought-tolerant and eco-friendly, making it a sustainable choice. Packed with dietary fiber, sorghum is perfect for gluten-free diets and supports digestive health. It’s versatile too—use it in soups, pastas, gluten-free flours, or even as a popcorn alternative. As one of the top five cereal crops globally, sorghum is a nutritious addition to any meal.

In regions of the southern United States, varietes of sweet sorghum are used to create sorghum syrup that is often referred to as “sorghum.” Sorghum syrup has a sweet molasses-like flavor and is delicious on pancakes or biscuits.

Pearled sorghum is sorghum with its bran and some germ removed, making it quicker to cook and higher in starch—ideal for baking cakes and other treats. It’s also a fantastic substitute for white rice or couscous, offering a nutritious and gluten-free alternative.

Absolutely! Ori Sorgho products are Certified Gluten-Free by the Gluten-Free Certification Organization (GFCO). Look for the GFCO symbol on our packaging for guaranteed quality and safety.

Gluten is a term for protein that is found in wheat, rye and barley. Protein fractions in these grains can cause illness in individuals with celiac disease, gluten intolerance and gluten sensitivity.

Celiac disease is a lifelong genetic autoimmune condition that can affect children and adults. When someone with celiac disease eats food that contains gluten, it creates an immune-mediated toxic reaction that causes damage to the small intestine and does not allow food to be properly absorbed. If you would like more information on celiac disease or gluten intolerance, please check out the Gluten Intolerance Group of North America’s website at http://www.gluten.net/.(http://www.gluten.net/)

Of course! Whole grain sorghum flour is excellent to add into any traditional recipe if you are interested in adding additional dietary fiber and whole grain flavor. Try substituting 10-20% whole grain sorghum flour in for whole-wheat flour in your favorite recipes and see what works best in each recipe.

All of our Gluten-Free sorghums are grown by local farmers in Kansas. They all follow the strict protocol of our Farm to Family Food Safety Program. The sunflower kernels used in our Sun Lite Spread are also grown within the United States.

To keep Ori Sorgho products fresh, store them in a sealed container in the refrigerator or freezer. Check the 'Best Used By' date on the package for optimal quality—our flours can stay fresh for up to a year when stored properly.

Since we produce all of our sorghum through our Farm to Family Food Safety Program, we can assure you with complete confidence that our sorghum varieties are not genetically modified.

Yes, all Ori Sorgho products are completely soy-free. We operate a dedicated soy-free facility to ensure the highest safety and quality for our customers.

Yes, all of our products are peanut free. We have dedicated production facility and test to validate that our products are safe for our customers with peanut allergies.

No, we do not use oats in any of our products or in our facility.

Sorghum varieties have a wide range of colors. In the United States, white sorghum has traditionally been used for food, however black, red, burgundy and yellow sorghum varieties also exist.

Black sorghum flour is a great choice for creating chocolate flavored baked goods, whole grain breads, and can be used as a natural dark color in bakery items. Black sorghum also contains high levels of antioxidants and 3-deoxyanthocianins. To find out more about the science behind black sorghum, please look at our research page.

Our burgundy, black and sumac sorghum varieties contain high level of antioxidants, however our white and pearled sorghum varieties do not have significantly high levels. Share (https://www.facebook.com/share.php?u=https%3A%2F%2Fnulifemarket.com%2Ffaq%2F)