Sorghum
Sorghum is a nutritious ancient grain that is naturally gluten-free, making it an excellent choice to introduce to babies from 6 months. It has a mild, slightly nutty flavor and a hearty texture, suitable for various baby-led weaning preparations. This versatile grain is a great alternative to more common cereals.
How to serve
Serve cooked sorghum as a soft, creamy porridge (cooked until very tender and mashed). Sorghum flour can be used in baked goods or pancakes.
Offer cooked sorghum prepared as a soft side dish, or use sorghum flour in muffins, soft bread sticks, or thicker porridges. Ensure it's very soft.
Sorghum can be enjoyed as a whole grain side dish, mixed into stews, or used as flour in a variety of family recipes.
Nutrition
Sorghum is a powerhouse of nutrients, offering significant fiber for healthy digestion and preventing constipation. It's a good source of iron, vital for preventing anemia in babies, and provides B vitamins necessary for energy metabolism. It also contains antioxidants for overall health.
Good to know
Cook whole sorghum until very soft and mushy like a porridge, or serve it as a finely ground flour incorporated into soft baked goods.
Sorghum is not a common allergen and is naturally gluten-free. Always ensure whole grain sorghum is cooked until very soft and tender, as undercooked grains can be firm. When serving as flour, ensure baked goods are soft and moist.
Tip
Cook whole grain sorghum with milk (breast milk, formula, or fortified unsweetened plant milk) until very soft and creamy, then serve as a warm breakfast porridge.
