Sorghum Grain

Sorghum Grain

SKU Unit Size
51281 400 g
51282 2 kg
51283 5 kg
51284 10 kg
51285 22.6 kg
  • Description

    Sorghum grain is related to millet, with similar appearance to corn. The grain is a small, round berry which may vary in colour from yellow, to creamy white. Sorghum is naturally sweet, so sweeteners may be reduced in some recipes. This grain is non-GMO and sustainably grown in western Canada.

  • Directions

    Wash and soak sorghum grain in water overnight (8-10 hours). Cook by boiling or steaming with the same water for 15 to 30 minutes. Use a ratio of 1 cup grain to 2 1/2 - 3 1/2 cups of water.

  • Uses

    Sorghum grain can be cooked, puffed, popped and flaked to produce ready to eat breakfast cereals. Sorghum flour has superior properties for baking and is considered by many to be the best general purpose gluten-free flour.

  • Storage

    Product should be stored in a dry, clean area at a temperature not exceeding 15˚C or 60% relative humidity. Shelf life will be 10 months under proper storage conditions.

  • Nutrition

    Nutrition Facts Per 100 g Amount % Daily Value
    Calories 340 -
    Fat 3.5 g 5%
    Saturated 0.5 g 3%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 5 mg 0%
    Carbohydrate 75 g 25%
    Fibre 6 g 25%
    Sugars 1 g -
    Protein 11 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 2%
    Iron - 30%
SKU Unit Size
51281 400 g
51282 2 kg
51283 5 kg
51284 10 kg
51285 22.6 kg
  • Description

  • Directions

  • Uses

  • Nutrition

  • Storage

  • Sorghum grain is related to millet, with similar appearance to corn. The grain is a small, round berry which may vary in colour from yellow, to creamy white. Sorghum is naturally sweet, so sweeteners may be reduced in some recipes. This grain is non-GMO and sustainably grown in western Canada.

  • Wash and soak sorghum grain in water overnight (8-10 hours). Cook by boiling or steaming with the same water for 15 to 30 minutes. Use a ratio of 1 cup grain to 2 1/2 - 3 1/2 cups of water.

  • Sorghum grain can be cooked, puffed, popped and flaked to produce ready to eat breakfast cereals. Sorghum flour has superior properties for baking and is considered by many to be the best general purpose gluten-free flour.

  • Nutrition Facts Per 100 g Amount % Daily Value
    Calories 340 -
    Fat 3.5 g 5%
    Saturated 0.5 g 3%
    +Trans 0 g %
    Cholesterol 0 mg -
    Sodium 5 mg 0%
    Carbohydrate 75 g 25%
    Fibre 6 g 25%
    Sugars 1 g -
    Protein 11 g -
    Vitamin A - 0%
    Vitamin C - 0%
    Calcium - 2%
    Iron - 30%
  • Product should be stored in a dry, clean area at a temperature not exceeding 15˚C or 60% relative humidity. Shelf life will be 10 months under proper storage conditions.