Ever heard of sorghum flour? If your answer is no, you are not alone. World-wide, sorghum is the fifth most prevalent cereal crop. Here in the US, it ranks a surprising third in cereal crops. Most of the US’s sorghum ends up in the mouths of farm animals because of its glucose content. Perhaps you have heard of sorghum syrup, a sweetener found especially in the Southeastern US. Or perhaps you have heard that popped sorghum is remarkably similar to popcorn. As a gluten-free grain with a sweet mild, sorghum flour’s popularity is on the rise.