MANHATTAN, Kan. (AP) — An upcoming workshop for food industry leaders features ways to use the sorghum in whole-grain and gluten-free foods.
The event takes place June 2-3 in Manhattan, in recognition of the Whole Grains Council Sorghum Month.
About 1.8 million people have celiac disease, which makes them intolerant to the gluten found in wheat flour. The workshop will concentrate on research about the use of sorghum as a whole-grain food source and a tool to fight celiac disease.
The first day of the conference will be at the Center for Grain and Animal Health Research. The next day will feature hands-on demonstrations at the American Institute of Baking.
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