Sorghum may not get the spotlight like quinoa or oats, but this ancient grain has been nourishing people for thousands of years—and for good reason! Naturally gluten-free and rich in fiber, protein, and antioxidants, sorghum supports digestion, stabilizes blood sugar, and promotes heart health. Its mild, slightly sweet flavor makes it a versatile superstar in gluten-free baking.
At Leaven & Love, we take sorghum seriously. That’s why we mill our organic sorghum in-house to lock in nutrients and maximize flavor. Freshly milled sorghum retains more fiber and antioxidants, giving our sourdough loaves and bagels a rich texture and wholesome taste you can feel good about.
Why does fresh milling matter? Commercially processed grains often lose nutrients during storage and transport. Milling sorghum just before baking ensures that all those gut-friendly fibers, vitamins, and minerals make it into your loaf. Plus, the fresher the grain, the better the flavor—meaning you get that perfect balance of tangy sourdough with the subtle sweetness of sorghum.
So, the next time you bite into one of our loaves or bagels, know that it’s not just delicious—it’s doing good things for your body too. That’s the power of fresh-milled sorghum!
👉 Taste the difference with our freshly baked sourdough—Order Here