Becoming more prevalent on the supermarket shelves is food without gluten. Sections stacked with numerous ‘free from’ gluten things. Breads, cakes to pastas, soups and even vitamin supplements.

Whether for medical reasons or by decision, buyer enthusiasm for gluten-free food is on the ascent. The act of cutting wheat, grain and rye utilization has gone global, and has been replaced by such grains as sorghum.


Sorghum, a cereal grain that offers moderate edibility and a lower glycemic versions. Internationally, sorghum is utilised principally as a human food item, frequently as thick porridges, popped sorghum, matured and unfermented breads, cooked and served in general grain, malted into both alcoholic and non-alcoholic drinks, hard treats, tortillas and that’s just the beginning.

Locally, sorghum is turned out to be a solid substitute for different grains. White, sustenance grade sorghum can be processed specifically into entire grain flour to create an extensive variety of heated merchandise and flour-based nourishments, for example, pizza mixture, pastas and oats.

Gluten Free eating regimen: Is it a good idea?

For those anguishing from gluten intolerance, it is a need, yet shouldn’t something be said in regards to those of us essentially looking to lose weight using a gluten-free style diet?

Food with a lower glycemic index are accepted to build nourishment fulfillment, feeling more full for more, which can support with weight administration. The dangers of such a consuming regimen are the utilisation of extra sugar and fat in supermarket ‘free from’ product range. These ‘free-from’ products may have added sugar and fat to give their dry, bland biscuits more taste. Gluten adds oomph to unexciting food items– wheat, rye, and grain all have strong surfaces and flavours.