This sorghum meal is milled on farm by Kym and Neil Sullivan in Linthorpe, Queensland.

It is the coarser fraction of the milling process. The part of the grain that sits between whole grain and flour. Sometimes referred to as "middlings", it retains more texture and structure than fine flour.

Like their flour, it is made from sorghum grown on the farm and milled in small batches on site.

A Different Cut of the Grain

When grain is stone milled, it naturally separates into different textures.

Fine flour is one part. This meal is another. Usually what would happen is the processor will run it through a steel roller to break it into a finer flour. 

It has a coarser grind, with small granules rather than powder. That changes how it behaves in the kitchen. It absorbs liquid differently, holds texture when cooked, and gives structure in applications where flour would disappear.

This is not a refined product. It sits closer to the whole grain.

Stone Milled on Farm

The meal is produced through the same on-farm stone milling process as the flour.

The grain is milled slowly, without high heat, and without separating out components. What changes is simply the point at which it is sifted.

This keeps the full character of the grain intact, while giving you a different functional ingredient to work with.

Built from a Farming System

The sorghum is grown by Kym and Neil within a biological farming system on the Darling Downs.

Their focus is on soil health, crop rotation, and building resilience over time. Sorghum fits naturally into this system, handling the climate well and requiring fewer external inputs.

As with all of their products, the meal reflects both the way the crop is grown and the way it is handled after harvest.

How to Use Sorghum Meal

Sorghum meal is versatile, particularly where you want texture.

It works well as:

• a warm breakfast porridge, cooked slowly with water or milk
• a substitute for polenta, with a softer, milder flavour
• a coating for vegetables, meat or fish
• a base for crusts and crumb-style toppings
• an addition to baking for texture

Compared to polenta, it tends to be lighter in flavour and less assertive, which makes it easy to pair with both sweet and savoury dishes.

Freshness and Storage

As a wholegrain product, sorghum meal retains the natural oils of the grain.

Store in a cool, dry place. For longer storage, refrigeration or freezing will help preserve freshness and flavour.

From the Sullivan Family Farm

This product is a direct result of milling on farm.

Rather than producing a single uniform flour, the process allows different parts of the grain to be used in different ways. The meal is one of those expressions.

It is a simple ingredient, but a useful one.

Allergen Statement

While sorgum is naturally gluten-free, this 500g pack is processed in a facility that also handles wheat, rye and other glutinous grains. Trace cross-contact may occur. 

FAQs

Is this the same as semolina?

No. Semolina is traditionally made from wheat. This is sorghum meal, milled from sorghum grain. It has a similar coarse texture but behaves differently and is gluten free.

Is it gluten free?

Yes. Sorghum is naturally gluten free and is grown on a gluten-free system. But has been packaged in a facility that handles glutinous grain

How is it different from sorghum flour?

The meal is coarser. It has texture and structure, whereas the flour is fine and powdery. They are suited to different uses.

Can I use it like polenta?

Yes. It can be cooked in a similar way, although the flavour is milder and the texture slightly different.

How do I cook it as porridge?

Simmer gently in water or milk, stirring regularly, until it softens and thickens. Cooking time will depend on your preferred texture.