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Sorghum [Sorghum bicolor (L.) Moench] is known under a great many names: milo, guinea corn in West Africa, kaﬁr corn in South Africa, dura in Sudan, mtama in eastern Africa, jowar in India and kaoliang in China.
Sorghum can be substituted for wheat ﬂour in a variety of baked goods. Its neutral, sometimes sweet, ﬂavor and light color make it easily adaptable to a variety of dishes. Sorghum improves the texture of recipes and digests more slowly with a lower glycemic index, so it sticks with you a bit longer than some other ﬂours or ﬂour substitutes.
A wide variety of recipes using sorghum can be found online and in cookbooks, particularly those catering to a gluten-free diet. These recipes include muﬃns, breads, pizzas, pastas, casseroles, cookies, cakes, pies and more. To get you started, here are links to some sorghum recipes here on the Whole Grains Council website: