Sprouted Sorghum Flour

Sprouted sorghum flour is made from the whole grain sorghum that has been allowed to germinate (sprout) before being milled into flour. This sprouting process can alter the grain's nutritional profile and make it easier to digest. Sorghum is a gluten-free cereal grain that originated in Africa.

Sprouted sorghum flour is used as a gluten-free alternative to wheat flour in baked goods like breads, muffins, and cookies. Manufacturers may use it for its slightly sweet, nutty flavor and its ability to add structure and texture to products. It is often found in gluten-free cereals and snack bars.

Sprouted sorghum flour is generally recognized as safe (GRAS) by the FDA for use in food. Sorghum is a source of fiber, protein, and various micronutrients. Regulatory bodies like the European Food Safety Authority (EFSA) have evaluated sorghum and its components, often finding them safe for consumption. Research suggests that whole grains like sorghum may contribute to a healthy diet, but specific health effects are typically linked to overall dietary patterns rather than single ingredients.