Sorghum, also known as milo, is a gluten free ancient grain with a flavour and texture profile similar to wheat. Red sorghum is a different variety of sorghum grain than its white sorghum counterpart but they share similar taste and benefits. Sorghum seeds can be used in cooking, or can be milled to produce sorghum flour. Sorghum flour is one of the best gluten-free alternatives to regular flour. It can be used in baking and works well when combined with grains and other ingredients.

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