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  • DYNNY6 Field of Sorghum (Sorghum bicolor) Rock Hall, Maryland
    SORGHUM - the gluten-free grain,
    that is delicious and healthy
    Perfect for salads, side dishes, breakfast, gluten-free diets, health-conscious diets
    Sorghum is a naturally gluten-free, toxin-free grain, rich in fibre, iron and protein, with 100 uses in the kitchen, delicious and filling. Because it has a low glycaemic index and is absorbed slowly, it can also help prevent diabetes and insulin resistance and can be an important part of a gluten-sensitive diet.

    "Sorghum is the grain of the gods"

    What if gluten-free diets could taste the same without compromising?

    What if you could simply eat much healthier, more nutritious food while eating “normally”?

    Do you know the feeling...

    Does this also apply to you? ....

    If any of the above applies to you, sorghum will soon become your favourite food because it can be eaten by people on gluten-free and sugar-free diets, is delicious and extremely healthy.

    Sorghum is a 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 pasta

    Cornetti Gluten-Free Dried Sorghum Pasta
    Gluten-free sorghum pasta. We recommend it for lovers of Hungarian...
    Square Gluten-Free Sorghum Dried Pasta
    With Magic Mills' gluten-free square pasta, you don't have to...
    Frollini Gluten-Free Sorghum Dried Pasta
    Potato pasta? Cabbage noodles? Cottage cheese pasta? Look no further,...
    Spaghetti Gluten-Free Sorghum Dried Pasta
    Watching your friends enjoy their bolognese spaghetti while you're on...
    Tagliatelle Glute-Free Sorghum Dried Pasta
    We recommend it for traditional Hungarian and Italian pasta dishes...
    Fusilli Gluten-Free Sorghum Dried Pasta
    It cooks wonderfully and can also be enjoyed cold in...
    Penne Gluten-Free Sorghum Dried Pasta
    An excellent choice for Italian pasta dishes, as a side...

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

    UniMix 5kg – Gluten-Free Sorghum Flour Mix
    Ready-to-use gluten-free flour blend from sorghum flour. Can be directly...
    UniMix 1kg – Gluten-Free Sorghum Flour Mix
    Ready-to-use gluten-free flour blend from sorghum flour. Can be directly...
    Sorghum Grist Gluten-Free
    Perfect for making gluten-free cream of wheat or porridge, as...
    Sorghum Pasta Flour Gluten-Free
    If you're looking to make homemade gluten-free pasta for your...
    Sorghum Wholegrain Flour Gluten-Free
    Neutral-tasting gluten-free wholegrain flour. Can be used for thickening dishes,...
    Sorghum Pearls Gluten-Free
    Suitable for gluten-free side dishes or cooking cream of sorghum....
    Sorghum Flour Gluten-Free
    Neutral-tasting gluten-free all-purpose flour, suitable for thickening sauces or soups,...

    What is sorghum?

    Why sorghum is healthy*

    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.



    Ők már cirkot fogyasztanak

    Who is sorghum for?







    Nutritional values in 100g dry sorghum seed
    Dietary fibres

    *Nutritional values of finished products may vary as indicated on the packaging.

    When you switch to sorghum

    Certified gluten-free* sorghum is currently available only in a few places, but why?

    Because sorghum has to be kept in a completely closed system from sowing to harvest and throughout the processing chain, which is cumbersome and significantly increases the cost of producing sorghum-based foods.

    Although Hungarian farmers have known sorghum for more than 100 years, its use as animal feed in the last 5-10 years has made people forget its usefulness and health benefits.

    The regulation is strict because only products produced in a completely separate plant can be called gluten-free, i.e. if gluten-containing and gluten-free raw materials are processed in one large plant, the final product can no longer be called gluten-free.

    *Foods certified as gluten-free according to the AOECS standard and carrying the AOECS trademark are considered to be truly gluten-free.

    How can sorghum be used in the kitchen?

    Sorghum can be used in almost any dish that includes rice, bulgur, quinoa, millet and buckwheat. 

    It can be cooked like rice, using twice as much water. 

    It can be eaten as a side dish, added to salads or eaten sweet, like rice pudding.

    Sorghum recipes