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Researchers Develop Tasty – And Gluten-Free – Baked Goods From Sorghum

June 25, 2012: 07:28 PM EST
Food scientists at Kansas State University – working closely with a student who suffers from celiac disease, a severe reaction to the protein gluten – have developed palatable, gluten-free  baked goods based on the grain sorghum. Products so far include tortillas, breads, Belgian waffles and waffle cones. They have also determined that a specific particle size of sorghum flour has a lower glycemic index rating than grains like wheat, corn and rice. The researchers believe the new uses for sorghum, which is mostly used as animal feed, will also benefit sorghum farmers.
"Grain of sense: Research with gluten alternatives shows promise for Kansas sorghum farmers and consumers", States News Service, June 25, 2012, © States News Service
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