This gold sorghum grain is grown by Kym and Neil Sullivan, near Linthorpe, about 35km west of Toowoomba Queensland. Their 183-acre farm is set on naturally mineral-rich basalt soils. They specialise in chemical-free, low-input grain farming, now certified biodynamic and organic for crops including sorghum, mung beans, chickpeas, buckwheat, millet, and fenugreek .

Gold sorghum is a drought‑tolerant, naturally gluten‑free cereal with a mild, slightly sweet flavour and striking golden hue. It mills beautifully into flour for baking, or can be soaked and cooked whole as a hearty grain for salads, bowls, porridges, or grain sides.

Why we love it:

• Grown by Neil & Kym Sullivan near Linthorpe, QLD

• Certified biodynamic & organic

• Naturally gluten-free—great for sensitive diets

• Mild flavour and attractive golden colour

• Usable both milled or as a whole grain
  

About the Growers:

Neil grew up on the Darling Downs, and alongside Kym they shifted from conventional to organic farming in the ’90s. They’ve since focused on enhancing soil structure, using crop rotations, cover crops, and aiming for no‑till in future. They maintain a certified gluten-free processing and packing facility in Millmerran.

About Gold Sorghum:

Sorghum (Sorghum bicolor) is a resilient grain from the millet family suited to hot, dry climates. Its golden variety offers light, sweet kernels that cook up with tenderness and absorb flavours well. Rich in fibre and slow-release carbs, it’s a smart staple for modern wholefood cooking.

How does gold sorghum compare to white sorghum?

Gold sorghum and white sorghum are both varieties of the same grain, (Sorghum bicolor), but they differ in their pericarp (outer layer) colour and, consequently, in their nutritional profiles and uses. White and gold sorghum are both gluten-free, high-fibre grains, but they have subtle differences:

While both are good sources of carbohydrates, fibre, and protein, some studies suggest gold sorghum might have slightly higher levels of total phenolics, which act as antioxidants. But when it comes down to it, both varieties are grown by the Sullivans using the same regenerative methods. Choose based on taste preference or use them side by side in your kitchen.

FAQs

Is sorghum gluten-free?

Yes, sorghum is naturally gluten-free, but we have a mixed use facility that packs glutinous products

Can I mill it?

Yes—a grain mill turns it into a flavourful gluten-free flour. Great for muffins, pancakes, or as a base in flour blends.

How do I cook it whole?

Soak overnight, then simmer for 45–60 minutes until tender. Use in soups, salads, bowls, or as a rice substitute.

What does it taste like?

It offers a mild, slightly sweet flavour and cooks to a light, tender texture—ideal for both savoury and sweet recipes. It soaks up other flavours well, so you can boil it up in with different flavours so it works as a side no matter your cuisine

Is it organic?

Even better—it’s certified biodynamic by Southern Cross Certified. Biodynamics are a system that exceeds organic standards and prioritises whole-farm health and ecological balance.

How should I store it?

Keep in a cool, dry place in a sealed container. For longer storage, refrigeration or freezing protects quality and deters pests. If you want more storage tips, check out our blog post