Join Chef Ralph Pagano in the kitchen with some QuickBytes, as he prepares seamless recipes using the nutrient-dense, non-GMOm and gluten-free grain, Sorghum. This ancient grain, made in America, is naturally high in fiber, iron, potassium, and protein. It's also high in antioxidants and rich in B complex vitamins. Sorghum is an excellent source of energy. This very versatile grain comes in several different forms. It's commonly used in pilafs and vegetable salads. It is also frequently made into flour used in baked goods likes breads, muffins, cookies, and piecrusts. Sorghum flour allows for a gluten-free option to many recipes.
