New research from students at Kansas State University is centered on sorghum, a naturally gluten-free food. The students began their research hoping to develop higher-quality gluten-free products using the grain. They started from the bottom up by figuring out which of six varieties grown in Kansas would work the best in a tortilla. They studied the grain hardness, the amount of protein, carbohydrates and fiber in it, the quality of the dough it made, as well as how well the tortilla stretched and rolled and how good it tasted and looked.
The students found that they can help the celiac community as well as Kansas sorghum farmers.
Read more: http://www.newswise.com/articles/research-with-gluten-alternatives-shows-promise-for-kansas-sorghum-farmers-and-consumers
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