Food-Grade Sorghum Makes A Good Substitute For Wheat In Gluten-Free Breads - Study

A recently published Italian study found no chemical reason why the cereal grain sorghum should not be eaten by people with celiac disease. The researchers said the absence of gliadin-like peptides in sorghum makes it a viable alternative to wheat, rye and barley for people with celiac disease, a severe allergic reaction to gluten. The researchers cautioned, however, that the sorghum used for human consumption should be the food-grade cultivars that they tested. Food-grade sorghum does not contain condensed tannins like regular sorghum used as animal feed that can reduce the digestibility of dietary proteins. Food-grade sorghum is inexpensive and highly nutritional, making it suitable for gluten-free breads.