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    SORGHUM FLOUR - the ideal gluten-free and healthy alternative to wheat flour
    Sorghum flour can be incorporated into a gluten-free diet, you can bake and cook with it almost as you would with wheat flour, and it's rich in fibre, protein and minerals.

    100% Hungarian product. We grow and process sorghum in Hungary.

    Would you like to eat healthy and gluten-free baked goods, pastries, cakes and delicacies that taste just like wheat flour?

    Would you like to continue with a ‘normal’ diet, but simpler, healthier, richer in fibre and vitamins, and with slow-release carbohydrates?

    If your answer to the above questions is YES, then sorghum flour is for you!

    This page is for you if

    If any of the above applies to you, sorghum flour will quickly become your favourite because it can be eaten by people on gluten-sensitive and sugar-free diets, is delicious and extremely healthy, and can be used in thousands of ways.

    Sorghum is smart food

    The International Crops Research Institute for the Semi-Arid Tropics (ICRISAT) is an international research organisation established in 1972 to improve food and agriculture, particularly in Africa and Asia.

    The Smart Food Programme aims to increase awareness and consumption of grains and foods that are
    - Nutritious and healthy
    - Economically viable (high levels of poverty in the countries concerned)
    - Environmentally friendly and compatible with the effects of climate change.

    ICRISAT has included millets in the Smart Food category, along with several other millet varieties. So if you choose to eat sorghum, know that you're making the right choice - because you're eating a food that's environmentally friendly, sustainable and nutritious.

    Gluten-, allergen- and egg-free
    sorghum flour and milled products

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    What is sorghum?

    Sorghum is a naturally gluten-free grain. Its nutritional value is extremely high: a rich source of protein, slowly absorbed starch, fibre, vitamins and minerals.

    Known to Hungarian farmers for more than 100 years, sorghum fell into oblivion and in recent years has been used almost exclusively for livestock feed.

    However, its high nutritional value makes it an excellent food for humans and much healthier than wheat. According to the National Association of Hungarian Dieticians, sorghum is a perfect substitute for wheat in a balanced gluten-free diet.

    It can be consumed by people on a gluten-free diet, coeliacs, athletes, people with digestive problems who have been advised to follow a gluten-free diet by their doctor.

    Pasta, bread and pancakes made with sorghum flour have the taste and texture of usual wheat flour-based foods and are much healthier.

    Why is sorghum flour so hard to find?

    This is because sorghum must be completely separated from gluten-containing grains from the beginning of its life, from sowing to growing, harvesting and milling, which is both difficult and expensive. It takes a lot of work to keep the whole process in a closed system, which is why no one has really dared to start making sorghum flour in this country.

    However, we realised that sorghum flour can be used in practically everything from bread, pastries and cakes to pancakes and pasta. That’s why we decided to bring you the ‘grain of the gods’ and build our business 100% around it.

    Our aim is to bring a gluten-free grain and flour to your table that you can use to make delicious and healthy meals without compromise.

    Sorghum flour is COMPLETELY FREE-FROM





    *Tannin-free = does not hinder protein digestion and the utilization of minerals.

    Nutritional values per 100g dry sorghum seed
    Dietary fibre

    *Nutritional values of finished products may be different from these, but are stated on the packaging.

    What can you use sorghum flour for? For example

    SORGHUM flour is a healthy alternative to wheat flour as it has almost the same taste and texture, but is suitable for gluten-free diets.

    Magic Mills flour blends can be used in the same way as normal wheat flour. We recommend adding gluten-free starch to the natural sorghum flour to achieve the desired consistency.

    If you're on a gluten-free diet, trying to eat foods with a low glycaemic index, or on a diet, you're probably familiar with this feeling:

    Sorghum flour can be eaten by people on a gluten-free diet because it is naturally gluten-free, toxin-free and vegan. It is slowly absorbed, making it an ideal source of carbohydrate for people on low glycaemic index diets.

    Here's what you'll experience when you bake or cook with sorghum flour:

    Why is sorghum flour healthier than other gluten-free flours*?

    According to research by Khoddami, Szintia Jevcsák and Péter Sipos, sorghum contains polycosanols, which can reduce cholesterol absorption. It has also been found to contain alpha, beta, gamma tocopherols and tocotrienols. These may also reduce the risk of developing dyslipidaemia (high cholesterol, bad cholesterol) (source:

    Sorghum is high in fibre and can therefore help to maintain a balanced digestive system. Its fibre content is 21% and its insoluble fibre content is 19.59%. A diet high in fibre can help maintain heart health, regulate insulin and blood sugar levels, aid weight loss, support healthy digestion and maintain a healthy immune system. Insoluble fibre can speed up digestion and help the bowel function properly. Sorghum is also recommended in FODMAP diets (recommended for people with irritable bowel syndrome) because of its high fibre content.


    Sorghum is high in vitamin E*, which helps protect cells from oxidative stress and may reduce chronic inflammation and oxidative stress. Sorghum may also protect against oxidative stress through its phytochemicals and may have cancer-preventive, anti-inflammatory, cardiovascular-preventive and antihypertensive (blood pressure-lowering) effects.

    *Sources: gluténérzé; 3rd European Sorghum Congress and research by Szintia Jevcsák and Péter Sipos.

    Sorghum is a slowly absorbed carbohydrate with a low glycaemic index. Foods with a low glycaemic index are less likely to raise blood sugar levels and can therefore form the basis of a balanced sugar-free diet. Sorghum has a low content of soluble sugars (1-5%), but a higher content of slowly absorbed sugars.


    Sorghum is one of the smart foods. This category includes foods that are not only tasty but also healthy. Sorghum ticks all the boxes as a smart food: it is nutritious and resilient to climate change. According to, the website of ICRISAT (International Crops Research Institute for the Semi-Arid Topics), which has been providing scientific research on smart foods for several years, sorghum can contribute to bone health, delay the onset of dementia in the elderly and prevent diabetes.

    Sorghum is high in fibre and may be recommended (after consulting your doctor) for

    • People with celiac disease
    • People with non-celiac gluten intolerance
    • People with irritable bowel syndrome (IBS)
    • Other patients who have been advised to follow a gluten-free diet by their doctor
    • and those following a low glycaemic index diet.


    • 3rd European Sorghum Congress, 12-13 October 2021, Toulouse, Dr Stefano Bibbo, Doctor and Researcher, Department of Internal Medicine and Gastroenterology, University Polyclinic Foundation, Italy, Lalatiana Rakotozafy, Researcher, Cnam – Agri-Food Industries, France, Bilaly Konate, Director of Mali Agrico, Mali Allergy Centre.
    • Allergiaközpont

    Sorghum is an important source of vegetable protein and is therefore highly recommended for vegans, but can also be recommended for athletes.


    • Sorghum ID – Humán élelmiszeripari szereplők: KÉRJÉK A CSILLAGOS CIRKOT!
    • Fittprotein

    Sorghum is rich in magnesium. Magnesium helps reduce fatigue and tiredness, maintains electrolyte balance, participates in normal energy-producing metabolic processes, contributes to proper nervous system function, normal muscle function, plays a role in normal protein synthesis, contributes to normal psychological function, contributes to normal skeletal function, contributes to normal dentition, plays a role in cell division.

    Several studies (including Jevcsák-Sipos and Sorghum ID researchers) have shown that sorghum has a significant iron content – 10.6 mg/kg, or 1.06 mg of iron per 100 g of sorghum.  This means that sorghum can provide part of the daily iron requirement.

    Iron deficiency can easily be caused by poor diet – the most important source of iron intake is the food we eat every day, and one of the most common causes of iron deficiency is inadequate diet. Iron contributes to normal mental function, is involved in normal energy-producing metabolic processes, contributes to normal red blood cell and haemoglobin production, is involved in normal oxygen transport in the body, contributes to normal immune function, reduces fatigue and tiredness, and plays a role in cell division.

    Sorghum has a high potassium content (also confirmed by the above researchers) – 239.9 mg/kg, i.e. 100 g of sorghum contains 23.99 mg of potassium. Potassium levels in the body have been shown to affect blood pressure – the right levels can lower blood pressure. Sorghum may also be involved in the prevention of cardiovascular disease, according to a 2014 study. Potassium contributes to the proper functioning of the nervous system, normal muscle function and is involved in maintaining normal blood pressure.

    Sorghum is a naturally gluten-free food and, according to the National Association of Hungarian Dieticians, is an excellent wheat substitute in a balanced gluten-free diet. It is also free of toxins and has good natural resistance to diseases and pests. It is productive, sustainable and healthy.

    Sorghum is energising due to its high magnesium, iron and antioxidant content – its consumption can be recommended for athletes and people with a healthy lifestyle.

    This means it does not interfere with protein digestion and mineral absorption.

    *The above claims are supported by scientific research, but if you are on a strict medical diet and wish to switch to sorghum, please consult your doctor.

    It’s also versatile, making pasta, breads, cakes, pancakes and snack foods.



    Recipes using sorghum flour and other milled sorghum products