Sorghum Grist Gluten-Free

Perfect for making gluten-free cream of wheat or porridge, as well as for semolina pasta. It’s an excellent substitute for wheat semolina and can be cooked with alternative milks. When mixed with cocoa powder, cinnamon, various fruits, or jam, it offers a constantly varied option for breakfast or dessert for you or your child. It’s most delicious when freshly prepared!

Tip: Try it with Magic Mills Tagliatelle!