Sorghum and Gluten Intolerance

Sorghum (sorghum bicolor) evolved in the steppes and savannas of the north-east quadrant of Africa. It was domesticated there, about 2000 BCE and then spread from there throughout Africa, India and later China.
Grain sorghum has an amazing capacity to tolerate drought and heat, and is even able to produce its fruits during periods of extended drought, in circumstances that would impede production in most other grains. Sorghum leaves roll along the midrib when moisture- stressed, making the plant more drought resistant than other grain plants. Sorghum is a staple food for a lot of people around the world.
Sorghum's grains are quite small, around 4mm long and 2mm wide. Its protein content is higher than corn and about equal to wheat. It is, also reach in tannin, an acidic complex, that can affect both the taste and nutritional value of sorghum. Historically, farmers were used to grow sorghum with a high tannin content because it's not palatable to birds.
The Nutritional breakdown of Sorghum is as follow: For a serving of a 100 g, 339 Calories, 3.3 g Fat (Saturated Fat 0.457 mg, Monounsaturated Fat 0.993 mg, Polyunsaturated Fat 1.37 mg), 75 g Carbohydrates (no sugar, no dietary fiber), Protein 11 g (no glutenin, no gliadine), Sodium 6 mg, Thiamin 0.237 mg, Riboflavin 0.142 mg, Niacin 2.927 mg, Calcium 28 mg, Iron 4.4 mg, Phosphorus 287 mg, Potassium 350 mg. Being deficient in gluten, sorghum is an excellent alternative to wheat for coeliacs.
Sorghum starch can be manufactured by a wet-milling process similar to that used for corn starch, then made into dextrose for use in foods. The grain can be a source of grain and butyl alcohol.
Source FAO

Sorghum is cooked like most grains boiled or steamed. It can be used to make unleavened breads, porridge or gruel, couscous, beer, and specialty foods such as popped grain and syrup from sweet sorghum. Note that sorghum should not be sprouted as the seed germinates, it produces a protective cyanide-generating system (seeAmaranth).
In Africa, the straw of traditional tall sorghum is used to make palisades in villages or around a homestead. The plant bases are an important source of fuel for cooking and the stems of wild varieties are used to make baskets or fish traps. Dye extracted from sorghum is used in West Africa to color leather red.

It is believed that while traveling in Europe, Benjamin Franklin was impressed with a small broomcorn broom he used to clean his hat. He found a few seeds attached to the straw, and took them with him when he returned to Philadelphia. He planted the seeds and initiated an industry. Arcola, Illinois is known as the "Broom Corn Capital of the World." Since the late 1800's, area farmers grew the sorghum used in the broom industry. Arcola holds an annual Broom Corn Festival each September.