Sorghum

Sorghum, native to Africa is gluten free and also known as Indian millet or jowar, is an edible seed that is ground up and made into gluten free porridge, flatbreads and cakes. Sorghum is super grain packed with protein, rich in antioxidants and provides beneficial dietary fibre for digestive health. Sorghum grain can be cooked as a side dish like rice, quinoa or as a base for a main dish.

Whole grains are best stored in an airtight container in a cool place. They can be stored up to a year in the freezer or 6 months in the pantry. Whole grain flour is best stored in the freezer. If the grains or flour have a rancid smell, it’s best to buy a fresh batch.