In my experience, it’s best to stick to 25% sorghum flour or less, and combine it with other gluten-free flours, such as rice flour, tapioca flour, or potato starch. Or you can pick up a gluten ...

Before Sugar Cane Aphids (SCA) forage sorghum, Sudan grass and hay grazers were big crops in the area. Around 2014 we started seeing considerable damage to these forage crops from ...