Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor, according to a study published in the Journal of Food ...

The addition of starch to sorghum dough could improve certain negative characteristics of gluten-free sorghum bread, according to researchers. The new study published in LWT - Food Science and ...

It can be a challenge to create a gluten-free bread with similar qualities to regular bread made with wheat flour. Several ...

When you’ve got a family member with a severe gluten allergy, it can be slim pickings when it comes to baked goods and other dishes made with grains such as wheat, barley, and rye. Not only are menu ...

The world appears to be waking up to the potential of an ancient grain by the name of sorghum. Originally from the African continent, this gluten free grain, also known as guinea corn, jwari, jowar, ...

A fresh approach toward utilisation of Cassava and Sorghum flour in bread production has been estimated to save Nigeria as much as $3.5billion every year. The initiative aims at achieving 20 per cent ...