Sorghum White, Organic, Superpail

Organic Sorghum, 40 lbs.

Our natural, food grade white sorghum is certified organic, triple-cleaned and perfect for baking & cooking purposes. Sorghum is very popular with those who have gluten allergies or gluten intolerance.

Convenient & safe storage

Our sorghum is certified organic and non-GMO, and comes in six-gallon buckets (or pails... another word for the same container), containing 40 lbs. net weight. When you store organic sorghum at home, it needs to be protected in a couple of ways. First, it needs to be protected from a variety of little critters who'd like to get to it before you do. Weevils and rodents, for example. You also need to protect your organic sorghum from picking up excessive additional moisture, which can be drawn from the atmosphere. The buckets our organic sorghum comes in provide full protection against these storage risks. They have airtight gasket-sealed lids, Mylar liners, and oxygen absorber packets that remove the oxygen from the air in the bucket after we put the lid on. The O2 absorbers leave an atmosphere of nitrogen in the bucket, because air consists almost entirely of oxygen and nitrogen. (The oxygen absorber packets themselves are completely food-safe, being made of powdered iron and salt, which are kept separate from the product itself.) Our buckets safely lock out pests, and biological processes are put "on hold" in the Mylar protected, oxygen-free nitrogen atmosphere, so your organic sorghum enjoys complete peace and quiet until you want to use it.

Super-cleaned

All of our organic sorghum is triple-cleaned to ensure purity and protect your grain mill from any foreign objects. (Grain that isn't sufficiently cleaned may contain small stones that will damage or destroy a grain mill... not to mention that you don't want such things in your food!)

Non-GMO

All of Pleasant Hill Grain's whole grain products are natural (non-GMO). Also, PHG does not sell any grains, beans, lentils, pulses or seeds sourced from China.

Sorghum Uses & History

Sorghum (sorghum bicolor) is an ancient cereal grain that originated in Africa. From there it made its way to the East on the Silk Road. It’s now a staple grain in countries around the world. In North America it’s primarily grown for biofuel products and feed for livestock. It’s also used as a gluten-free flour in baking.

Sorghum is known by many names including milo, guinea corn, kafir corn, mtama, jowar, and kaoliang. In some parts of West Africa it’s called “great millet” because of its similar characteristics to millet, another gluten-free cereal grain.

As a hearty crop that’s both drought and heat resistant, sorghum is usually grown in hot, arid climates including Africa and South Asia. In the U.S., sorghum is mainly grown between South Dakota and Texas.

Sorghum is a healthful and versatile grain with a nutty, slightly sweet flavor. It’s used to make everything from cakes, pastries and breads to porridge, and even beer. It’s a common ingredient in traditional food around the world; in Bangladesh sorghum is boiled like rice to make kichuri; in the Middle East it’s used to make couscous and flatbread; and in Honduras it’s used to make tortillas.

The nutritional profile of sorghum is similar to that of dent corn. Sorghum is 10% protein, 75% complex carbohydrates and is a good source of the minerals potassium and magnesium, as well as the B vitamins thiamin, riboflavin, niacin and Vitamin E. Rich in dietary fiber, sorghum helps balance cholesterol and regulate digestion.

Gluten-free bakers like sorghum flour for its slightly sweet flavor, and soft texture when ground. Cooked sorghum has a hearty, chewy texture—much like rice—and can be used in pilafs, soups, stews and grain-based salads. Having a mild flavor, sorghum easily takes on the flavors of a dish. Sorghum can also be cracked and made into hot cereals. Another option is to pop the grain, like popcorn, and enjoy it as a snack food or include it in breakfast bars to add a fun texture.

To cook, combine 1 cup rinsed sorghum with a quart of water or stock and 1 teaspoon of salt. Bring to a boil, then cover and simmer for 45 minutes to 1 hour.

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