High Protein Sorghum is a modern sorghum grown for more protein in every kernel. Ours comes from a single research farm in Vega, Texas, about 35 miles from our mill, where it grows in small plots alongside other sorghum varieties. It reaches you as whole berries, so you mill it fresh when you’re ready to bake.
At about 12 percent protein, it brings more structure and nutrition to gluten-free baking than most sorghum. Milled fine, it makes a flour with a mild, nutty flavor for pancakes, muffins, cookies, quick breads, and flatbreads. Milled coarse, it makes hearty grits and hot cereal. Cooked whole, the berries stay chewy and hold their shape in soups, pilafs, and grain salads.
How to Bake with High Protein Sorghum Flour
Sorghum has no gluten, so even a high protein sorghum won’t rise or stretch the way wheat does. For yeast bread, replace up to a quarter of the wheat flour with high protein sorghum for added nutrition and a tender crumb. For gluten-free baking, pair it with eggs, psyllium, or xanthan gum to hold it together, and let batters rest a few minutes so the flour can absorb the liquid.
High Protein Sorghum Berries at a Glance
- High Protein Sorghum Berries, whole grain, food grade.
- Mill into flour for baking, grind coarse for grits, or cook whole for salads, pilafs, and soups.
- 7.5 lb bags are vacuum sealed with a nitrogen flush. The 15 lb size ships as two 7.5 lb bags.
- 2.5 lb size comes in a recycled kraft paper bag with a plant-based PLA liner.
- For the most nutrition and freshness, mill your own flour.
- Naturally gluten-free grain, packed in a facility that also handles wheat.
- Non-GMO and glyphosate free.
- Backed by our 100% Satisfaction Money-Back Guarantee.
The Story of High Protein Sorghum
Sorghum has always been a good source of protein, but much of it is locked away. Its main storage proteins, called kafirins, are packed tightly inside the grain, which makes them harder to digest than the proteins in wheat or corn. For decades, sorghum breeders at universities in Texas, Kansas, and Indiana have worked on the problem, searching for lines with more protein and protein the body can use. This grain comes from that search: a sorghum selected for higher protein, grown in small research plots on the High Plains to see what sorghum can become as food.
Whole Berries for Your Home Mill
This is a single-origin grain, not a blend. You know what it is, you know where it grew, and you decide when it becomes flour. Whole berries keep far longer than flour, and our nitrogen-flushed 7.5 lb bags push out the oxygen insects need. Keep a supply on hand, mill what you need, and bake with flour that’s minutes old instead of flour that sat on a shelf.
- Single Origin: High Protein Sorghum from one research farm in Vega, Texas.
- Built for Home Milling: Clean, whole berries ready for your home mill.
