Kansas State developing Gluten Free Foods using Sorghum
Kansas State Food Sciences graduate students and their professor are working to develop new gluten free products using sorghum. The gluten free grain, historically used for feed, is plentiful in Kansas and farmers have been looking for other uses for the grain. Gluten Free products seems the perfect fit.
According to Jan Biles at the Topeka Capital-Journal, “two products being developed by Fadi Aramouni, professor of food science at Kansas State University, and his students are gluten-free, vanilla-flavored Waffle Cones and Crunchums, a raspberry-jalapeno-flavored sorghum snack,” as well as sorghum based tortillas, breads and Belgium waffles. Currently, the researchers are also working on developing soft pretzels, sweet rolls and dinner rolls using sorghum.
Biles states that, “For the past three years, the sorghum-based products created by the research team have won first prize in the American Association of Cereal Chemists competition. Those products were Crunchums, popped sorghum with raspberry-jalapeno flavoring; Tisan, a tea flavored with orange and pineapple; and Tropical Pretzel, a multigrain pretzel filled with a mango and walnut mix.”