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And last but certainly not least, there is sorghum flour. It is a type of flour that is gluten-free, so is an excellent substitute for all-purpose flour. Of course, like any alternative, it won't ...
Sorghum bicolor, commonly called sorghum [2] (/ ˈ s ɔːr ɡ ə m /) and also known as great millet, [3] broomcorn, [4] guinea corn, [5] durra, [6] imphee, [7] jowar, [8] or milo, [9] is a species in the grass genus Sorghum cultivated for its grain. The grain is used as food by humans, while the plant is used for animal feed and ethanol ...
Sorghum grains are known for having high nutritional value through its minerals and vitamins, which contribute to its anti-inflammatory properties. Two common sorghum varieties are feterita and tabat, which are used to mill fermented flour. This flour is then used in fermented batter that contains starter from fungal or bacterial fermentation. [3]
Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). [17] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. [18]
Sorghum, a gluten-free ancient grain, is packed with fiber and essential nutrients that aid digestion and support gut health; the deliciously tangy yogurt-based drizzle offers a probiotic boost.
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It can be made from combinations of sorghum flour, broomcorn millet or proso millet flour and glutinous millet flour. Champorado or tsampurado – a sweet chocolate rice porridge in Philippine cuisine. Congee – type of rice porridge or gruel popular in many Asian countries. Names for congee are as varied as the style of its preparation.
A base of sorghum, a gluten-free ancient grain, adds heartiness and a tangy yogurt-based drizzle offers a probiotic boost. View Recipe. Creamy Tortellini Vegetable Soup.