Sorghum is a naturally gluten-free cereal that is attracting increasing interest due to its nutritional value, its versatility in cooking and its ability to thrive in adverse climatic conditions.

Although it is not yet as common an ingredient in the UK as rice or maize, it is a staple food in many regions of Africa, Asia and the Americas. Furthermore, it can be used to make flour, bread, porridge, semolina and even some fermented drinks.

Thanks to these characteristics, sorghum offers an interesting alternative for diversifying a gluten-free diet and increasing the consumption of cereals that are naturally free from this protein.

Sorghum (Sorghum bicolor) is a cereal belonging to the sweet grass family (Poaceae) and, in some classifications, is included within the group of large-grained millets. It has been cultivated for thousands of years and is currently one of the most widely produced cereals in the world.

It is characterised by its great ability to adapt to hot, dry climates, which is why it is a staple crop in many water-scarce countries.

As well as being used for human consumption, sorghum is also used for animal feed and in various industrial applications, such as the production of biofuels or certain plant-based materials.

Sorghum cultivation originated around 7,000 years ago in East Africa, in areas that today correspond to Ethiopia, Sudan and Chad, amongst others.

Today, it is grown in numerous countries across all continents and is one of the world’s major cereals.

Sorghum cultivation in Spain has increased in recent years, particularly in areas where high temperatures and water scarcity make it advisable to opt for crops that are more drought-resistant.

Plant structure

The sorghum plant looks very similar to maize, although there are numerous varieties. Depending on the species and growing conditions, it can grow to between half a metre and seven metres in height. It produces relatively large grains that are partly protected by structures known as glumes.

Sowing and harvesting

Sorghum is usually sown in spring, when the soil temperature reaches between 12 and 14 °C. Compared with other cereals, sorghum is more sensitive to cold during the early stages of development, although it subsequently stands out for its excellent resistance to heat and drought. Harvesting takes place when the grain reaches physiological maturity, and yields may vary depending on the variety grown and agronomic conditions.

It is a highly nutritious cereal, as sorghum provides complex carbohydrates, fibre, plant proteins and various micronutrients.

In short, sorghum is an interesting alternative for diversifying the diet of people following a gluten-free diet. Here are some of its main advantages:

• It is a cereal that is naturally gluten-free.
• It provides complex carbohydrates and plant-based proteins.
• It contains B vitamins and various minerals.
• It provides phenolic compounds with antioxidant activity.
• It can be used both as whole grains and as flour in a wide range of recipes.
• It is a highly drought-resistant crop, which makes it of great interest from both an agricultural and environmental perspective.