Grain sorghum, or Milo, is a cereal grain that is round and typically white or red in color. It has a neutral, nutty flavor that is desirable in gluten-free food formulations.
The sorghum species actually accounts for more than 20 different species of flowering plants in the grass family. The United States produced 373 million bushels of grain sorghum in 2020, making it the world’s largest producer.
Sorghum flour can be a partial or complete substitute for wheat flour in tortillas.
Sorghum flakes and flour provide the perfect texture to granola, energy and food bars.
Sorghum’s neutral taste makes it the perfect choice for gluten-free pastas that remind people of traditional pastas.
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