Sorghum, an ancient cereal grain that is a staple crop in India and throughout Africa, has long been considered a safe grain alternative for people with celiac disease and gluten insensitivity.
New molecular evidence confirms that sorghum is completely gluten-free, and reports that the grain provides health benefits that make it a worthy addition to any diet.
Gluten is the flexible protein in common grains such as wheat, barley and rye that give them a chewy, springy quality when baked into breads or pastas.
Read On: Sorghum cleared as gluten free | The National Business Review.