Sorghum And Buckwheat

Sorghum and buckwheat are both ancient grains that are naturally gluten-free. Sorghum is a cereal grain grown in Africa, Asia, and the Americas, while buckwheat is a flowering plant native to Europe and Asia. Both are typically milled into flours for use in baking.

These grains are often used as gluten-free alternatives to wheat flour in baked goods like cookies, cakes, and brownies. They can also be found in snack foods and as ingredients in savory dishes.

Sorghum and buckwheat are considered safe for consumption. They are a source of dietary fiber, protein, and various micronutrients. Regulatory bodies like the FDA consider them safe as food ingredients. There is ongoing research into the potential health benefits of whole grains, including sorghum and buckwheat, related to their nutrient profiles.