How is Magic Mills Gluten Free Sorghum Pasta different from other products?
Magic Mills Sorghum Pasta is made with 70% sorghum flour and a minimum of additives.
Typically, sorghum pasta and flour contain a small amount of sorghum and are usually made with other gluten-free flours.
We are the only producer in Hungary of the special edible sorghum variety used in our pasta. The main criteria for selecting this variety were its good baking properties and flavour, and the fact that it should have a similar colour to usual dry pasta.
Are you tired of missing out your favourite soup or a delicious Italian pasta?
Maybe you’re used to pasta that never tastes the way you want it to?
What if from now on you could eat pasta just as deliciously as the “normal” way, but in a much healthier way, without having to give it up?
Sorghum pasta is egg-free and vegan, tastes deceptively similar to usual pasta and can be used in a hundred different ways in the kitchen – you can cook it in sweet or savoury dishes.
This page is for you if you:
- Eat often without pasta
- It's hard to find guaranteed gluten-free pasta
- Don't like gluten-free pasta made from corn and rice
- Don't want to eat gluten-free pasta packed with additives
- Gluten-free pasta in general is not right for you
Gluten-free pasta made from sorghum has almost the same taste and texture as pasta made from wheat flour. It is GMO-free, egg-free and vegan. It absorbs slowly and has a low glycaemic index, so it won't spike your blood sugar.
Our gluten-, allergen- and egg-free
sorghum pasta range
Cornetti Gluten-Free Dried Sorghum Pasta
Square Gluten-Free Sorghum Dried Pasta
Frollini Gluten-Free Sorghum Dried Pasta
Spaghetti Gluten-Free Sorghum Dried Pasta
Tagliatelle Glute-Free Sorghum Dried Pasta
Who do we recommend sorghum pasta for?
- People on gluten-free diets, as sorghum is naturally gluten-free
- Health conscious eaters as it is a rich source of antioxidants, fibre and minerals
- For people on low glycaemic index and low sugar diets
- Vegans, as sorghum is high in protein and pasta made from it is egg-free
- Environmentally conscious people because sorghum is sustainably grown
- For people who want to avoid genetically modified foods
Advantages of sorghum pasta over other grain-based pasta
GLUTEN-FREE
TOXIN-FREE
EGG-FREE AND VEGAN
LOW GLYCAEMIC INDEX, SO DOES NOT CAUSE A SPIKE IN BLOOD SUGAR LEVELS
RICH SOURCE OF PROTEIN (10-12%)
RICH IN IRON, POTASSIUM, VITAMIN E AND ANTIOXIDANT FLAVONOIDS
GMO-FREE
HIGH FIBRE
TANNIN-FREE
Nutritional values per 100g dry sorghum seeds | ||
|---|---|---|
Energy | 339 | kcal |
Protein | 11,3 | grams |
Carbohydrates | 74,6 | grams |
Fat | 3,3 | grams |
Dietary fibre | 6,3 | grams |
*Nutritional values of finished products may vary from these, but are stated on the packaging.
How is gluten-free sorghum pasta different from other pasta?
- Brown rice contains 5 times more sugar than sorghum* and corn contains 12 times more sugar than sorghum*.
- Sorghum contains 3 times more fibre than corn and brown rice*.
- Higher protein and iron content than corn and brown rice*.
- According to ICRISAT research, sorghum is a smart food, which means it is extremely tasty and healthy, rich in nutrients, minerals and vitamins, economical to grow, and environmentally friendly and sustainable. So when you eat sorghum pasta, you are also doing the planet a favour, as it requires fewer resources to grow and has a lower environmental impact.
- It absorbs nutrients efficiently from the soil, which is why sorghum has a very high nutrient content.
- High fibre content makes it easy to digest.
- According to the National Association of Hungarian Dieticians, sorghum is a suitable replacement for wheat in a balanced gluten-free diet.
*Source: 3rd European Sorghum Congress, 12-13 October 2021, Toulouse, Monia Caramma: 100% sorghum pasta: an innovation in the gluten-free market and a new frontier of healthy nutrition)
Sorghum pasta is suitable for gluten-free and sugar-free diets, is recommended for vegans, and is environmentally friendly and sustainable.
How and what can sorghum pasta be used in the kitchen?
Sorghum pasta can be cooked and eaten in the same way as usual pasta.
- You can use it to make any Italian pasta dish, from bolognese to carbonara to creamy and tomato dishes.
- You can also use it to make traditional Hungarian dishes such as cottage cheese pasta.
- You can add it to soups.
- You can use it in pasta salads, dressed with oils, sauces, sprinkled with seeds.
- You can also use it in oven baked dishes.
- Can be used as a side dish to roast/grilled meats and vegetables.
- You can also use it in casseroles.
- Serve with fish, seafood with lemon, olive oil, garlic.
- You can also use it to make sweet pasta - poppy seed, nut pasta.
Ciroktészta receptek
Beetroot Pasta With Tofu
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Sorghum Penne With Spinach, Fish Fillet
Gluten-free Christmas dinner INGREDIENTS PREPARATION
Chicken Penne With Tomatoes
A quick and filling lunch for the lovers of Italian flavours. INGREDIENTS PREPARATION
Pasta Salad With Cheese Steaks
A meatless treat for the summer barbecue. INGREDIENTS PREPARATION
Carbonara Sorghum Spaghetti
When you want a light, really tasty and quick dinner. INGREDIENTS PREPARATION
What is sorghum?
- Sorghum is a naturally gluten-free grain, so it can be an important part of a gluten-free diet.
- Many studies have shown that it may even help prevent diabetes because it is absorbed slowly and does not cause a sudden rise in blood sugar levels.
- Nutritious and filling.
- Rich in fibre, protein, iron, magnesium and potassium.
- Toxin-free
- Not only suitable for human consumption, but also highly nutritious and delicious.
- Round grains, like quinoa, but larger.
- Has a neutral taste, so can be used in almost any dish, sweet or salty.
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: pharmaonline.hu)
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.
Sources:
- Cirok on gluténérzékeny.hu
- Lesser known grains: Sorghum
- Sorghum ID – Human food operators.
- 3rd European Sorghum Congress, 12-13 October 2021, Touluse, Monia Caramma: 100% sorghum pasta: an innovation in the gluten-free market and a new frontier of healthy nutrition.
- Szintia Jevcsák – Péter Sipos.
- Claire Muszalski Registered Dietitian
- FODMAP diet
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: gluténérzékeny.hu; 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.
Sources:
- Sorghum ID – Human élelmiszeripari szereplők: KÉRJÉK A CSILLAGOS CIRKOT!
- Cukorbetegközpont – glikémiás index
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 smartfood.org, 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.
Sources:
- 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.
Sources:
- 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.
Gluten-free
