White Sorghum is a genus of flowering plants in the grass family. A native to Africa, it is growing in popularity in Australia especially amongst gluten-free and paleo advocates. The whole grain kernel can be used as a gluten free side dish or ground into a nutritious gluten free flour.

Traditionally this flour has been used as a cereal to create pancakes, porridges, beer and flatbreads throughout different cultures, such as jowar roti in India.

This white sorghum grain is grown by Neil and Kym Sullivan on their regenerative farm near Linthorpe in Queensland’s eastern Darling Downs. Grown without synthetic chemicals, their sorghum is certified biodynamic and organic, produced in harmony with soil and seasonal cycles.

White sorghum is a naturally gluten-free grain with a neutral flavour, soft texture, and high digestibility. It’s slightly paler and milder than gold sorghum, making it a favourite for gluten-free baking and sorghum flour production. It can also be cooked whole for use in grain salads, bowls, or porridges.

Our sorghum grain is pearled, meaning the outer layer has been gently abraded to improve cooking time, texture and digestibility. This makes it more versatile in both sweet and savoury dishes, without compromising its wholegrain benefits. 

Why we love it:

• Grown by Neil & Kym Sullivan in Linthorpe, QLD (super close to our warehouse)

• Certified biodynamic through Southern Cross Certified

• Pearled for quicker cooking, lighter texture, and easier digestibility

• Naturally gluten-free

• Milder and more neutral than gold sorghum

About White Sorghum:

White sorghum (Sorghum bicolor) is a versatile, drought-hardy grain known for its soft flavour and neutral colour. It’s ideal for baking, blending in gluten-free flour mixes, and wholegrain cooking. Its subtle profile means it works well in both savoury and sweet recipes—particularly where a lighter grain is desired.

About the Growers:

Kym and Neil Sullivan's farm is just under 2 hours away from Sovereign Foods' warehouse and is built on basalt-rich soils and maintained without synthetic fertilisers or herbicides. Their focus is on minimal tillage, crop rotation, and building long-term soil health. Learn more about their story here.

How does white sorghum compare to gold 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 this sorghum gluten-free?

Yes—like all sorghum, white sorghum is naturally gluten-free. (Please note it’s not packed in a certified gluten-free facility.)

What is pearled sorghum?

Pearling is a gentle process that removes part of the bran for quicker cooking and a softer texture—without stripping away all the nutrients. It also makes it easier to digest, more versatile and a more consistent flour. 

Can I mill it into flour?

Absolutely. White sorghum makes an excellent light gluten-free flour that works well in pancakes, flatbreads, and baking mixes.

How do I cook it?

Rinse and simmer for around 35–45 minutes until tender, or soak overnight to reduce cook time further. Use it like rice or quinoa.

How should I store it?

Keep in an airtight container in a cool, dry location. For long-term storage, refrigerating or freezing will help preserve freshness. For more information on managing pantry pests, head here