Sprouting sorghum increases its nutrient content, making it a good source of vitamins, minerals, and antioxidants. Sprouted sorghum flour is particularly high in iron, zinc, and magnesium. Sprouting breaks down the complex carbohydrates and proteins in sorghum, making it easier to digest and absorb. This makes it a good option for those with digestive issues.
Sorghum is naturally gluten-free, so sprouted sorghum flour is a great option for those with celiac disease or gluten sensitivity. Sprouted sorghum flour has a low glycemic index, which means it doesn't cause a rapid spike in blood sugar levels. This makes it a good option for those with diabetes or anyone looking to manage their blood sugar levels. Sprouted sorghum flour can be used in a variety of recipes, including bread, pancakes, muffins, and cookies. It has a mild, slightly sweet flavor that works well in both savory and sweet dishes.
