What is Sorghum?
Sorghum, an ancient grain, originated in Africa and is now grown in many other countries, including Europe & the United States. This ancient grain is naturally gluten free and Non-GMO! Sorghum grows using fewer natural resources such as water.
Sorghum is an environmentally responsible crop. It uses fewer natural resources in its production and is the model sustainable crop. Sorghum is high in dietary fiber and has a neutral flavor making it ideal for use in numerous types of gluten free food products. Sorghum is high in phenolic compounds that can add health benefits not found in other fruits, vegetables, and grains. The darker sorghums, in particular, have high levels of antioxidants, comprised of 3d-anthocyanins, which are unique to sorghum. Several sorghum varieties are part of current NIH studies.
The genes in the sorghum are what determine the color of the grain. ORI SORGHO features a white, brown, burgundy, and black. The variety of brown grain that ORI SORGHO uses is referred to as Sumac Sorghum and the black is Black Sorghum. Black and Sumac Sorghum Grains are very high in antioxidants, tannins, and G.I. stable anthocyanin.
“It is a naturally drought-tolerant grain that is gluten-free,nutrient-rich and incredibly versatile. Not only can you use it in salads and pilafs, you can also pop the whole grain the same way you pop corn! Sorghum flour also makes a good gluten-free flour substitute in many recipes. So make room on your shelf next to the quinoa for this up-and-comer.”
~ Ellie Krieger for The Washington Post
Is Sorghum Gluten Free?
Yes, naturally! With the growth of the gluten free food industry, sorghum has taken the spotlight. When sorghum is used as an ingredient in baking, cooking, or other applications it is able to mimic gluten containing items.
With a fine, tender texture and delicate mouth feel sorghum is sure to delight any gluten free diet. Sorghum is also high in dietary fiber, giving an added nutritional benefit, as well.
The most common sorghum used for baking and as an ingredient is the White Sorghum. It is naturally white in color therefore requires no bleaching process for it to be white in color.
Types & Forms of Sorghum
We currently grow 5 types of Millets :
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White Sorghum (Organic ) – View Products
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Red Sorghum (Organic ) – View Products
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Yellow Millet (Organic ) – View Products
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White Millet (Organic ) – View Products
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Red Amarante (Organic ) – View Products
ORI Sorgho has the Primary transformation capability to provide 9 forms:
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Whole Grain products – View Products
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Semoula Grain products – View Products
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Whole Flour products – View Products
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Raffinated Flour products – View Products
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Bran Grain products – View Products
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Pearled Grain products – View Products
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Roasted Grain products – View Products
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Toasted Grain products – View Products
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Germinated Cut Sorghum – View Products
We can mill our Gluten Free Cereals grain to a variety of different particle sizes to better suit your baking needs.
Our Ingredients & Smart Food Certifications
