Organic gluten-free grains and flours

Explore our selection of organic sorghum and millet grains and flours, grown in France. To be used as a side dish, in main courses, breads, cakes or gluten-free recipes, these cereals allow you to easily diversify your diet and discover new flavours.

Sorghum or Millet: Which Grain to Choose?

Grain Format Taste Ideal for
Hulled Sorghum Whole grain Neutral, slightly nutty Side dishes, salads, stews
Sorghum Flour Fine flour Sweet, slightly sugary Bread, cakes, crêpes, béchamel
Hulled Millet Whole grain Sweet, slightly buttery Porridge, tabbouleh, patties
Millet Flour Fine flour Sweet, slightly sugary Pastries, pancakes, gluten-free bread

How to Cook Whole Sorghum?

Rinse the grains under cold water. Cook in 2.5 volumes of salted water for 25 to 30 minutes over medium heat, until completely absorbed. Cooked sorghum can be stored for 3 days in the refrigerator and freezes very well. Use it like rice or quinoa: as a side dish, in a cold salad, or in a vegetable stir-fry.

How to Use Sorghum or Millet Flour?

These flours can be used alone or mixed with other gluten-free flours (rice flour, cornstarch). For baking, replace up to 50% of wheat flour with sorghum or millet flour. For gluten-free bread, combine them with a binder (psyllium, guar gum) to compensate for the absence of gluten.

Recipes to Make with Our Grains and Flours

Find all our recipe ideas on the Vieille Graine blog: millet porridge, sorghum bread, millet-vegetable patties, yogurt cake with sorghum flour... Recipes tested and approved with our own products.

Frequently Asked Questions

What is the shelf life?
Grains and flours can be stored for 12 to 18 months in a dry place away from light. Once opened, store them in an airtight container.
Can sorghum flour be used to make bread in a bread machine?
Yes, by combining it with a binder (psyllium or guar gum) and using a gluten-free bread program if your machine has one. Consult our blog for a detailed recipe.
Where are your grains grown?
Sorghum and millet are grown in France, mainly in the Southwest, by partner farmers committed to resilient and water-efficient agriculture.