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Friday, July 27, 2012

Researchers study sorghum as gluten-free wheat alternative

Researchers at Kansas State University are studying six varieties of sorghum to determine whether any could be used as a wheat alternative in gluten-free foods. They said using sorghum would require different processing approaches to ensure foods are comparable in flavor and texture to those containing wheat, but the research has already yielded sorghum-based ice cream cones, waffles and more.