White sorghum is more commonly used for food. There are a variety of products manufactured from sorghum?? such as sorghum flour, pearled sorghum and sorghum kibble.
Sorghum flour is used as a substitute for wheat in baking cakes, biscuits, traditional African flatbreads (Injera). Sorghum makes a good alternative to wheat due to its lighter taste and white sorghum won’t discolour the finished product. A binding ingredient such as potato starch or Xanthan Gum typically need to be added to replace the gluten properties of wheat.
Key attributes of Sorghum: