Sorghum is an ancient grain that is native to Africa. It is drought- and heat-resistant, and is a dietary staple in many parts of Africa, Central America, and South Asia.

Why Sorghum?

  • People typically eat sorghum as a whole grain, with all of the outer layers intact. It is an excellent source of fiber and a good source of many vitamins and minerals.
  • The starches in sorghum digest more slowly than wheat, which helps keep blood sugar and insulin levels steady.
  • Sorghum is gluten free, so is a great choice for those with celiac disease or gluten sensitivity.
  • Sorghum is environmentally friendly. It grows very abundantly in extreme conditions, and does not need very much water.


There are many varieties of sorghum, and they come in a variety of colors such as white, dark red, purple, and brown. Typically, the white and cream varieties are made into flour. Dark purple, red, and brown varieties are especially high in antioxidants and other healthy plant compounds.

How Do I Use Sorghum?

  • Try boiling whole sorghum and using it in salads, pilafs, or soups. It is also delicious as a porridge.
  • Experiment with sorghum flour in baked goods. It does not have gluten, so you may need to add a binder such as xanthan gum.
  • Make popped sorghum. It is just like popcorn, but smaller.

Sorghum has a neutral flavor that is great for a variety of dishes. Look for this ancient grain the next time you get groceries!