Food guide
Sorghum
Sorghum is a nutritious ancient grain that is naturally gluten-free, making it an excellent choice to introduce to babies from 6 months. It has a mild, slightly nutty flavor and a hearty texture, suitable for various baby-led weaning preparations. This versatile grain is a great alternative to more common cereals.
How to serve at this age
6-9 months: Serve cooked sorghum as a soft, creamy porridge (cooked until very tender and mashed). Sorghum flour can be used in baked goods or pancakes. 9-12 months: Offer cooked sorghum prepared as a soft side dish, or use sorghum flour in muffins, soft bread sticks, or thicker porridges. Ensure it's very soft. 12+ months: Sorghum can be enjoyed as a whole grain side dish, mixed into stews, or used as flour in a variety of family recipes.
Nutrition
Sorghum is a powerhouse of nutrients, offering significant fiber for healthy digestion and preventing constipation. It's a good source of iron, vital for preventing anemia in babies, and provides B vitamins necessary for energy metabolism. It also contains antioxidants for overall health.
A note from the editors
Cook whole grain sorghum with milk (breast milk, formula, or fortified unsweetened plant milk) until very soft and creamy, then serve as a warm breakfast porridge.
Good to know
Sorghum is not a common allergen and is naturally gluten-free. Always ensure whole grain sorghum is cooked until very soft and tender, as undercooked grains can be firm. When serving as flour, ensure baked goods are soft and moist.