ARS AgLab 

(Photo by Brennan Smith, ARS)

Sorghum Bran Rises as an Ingredient for Enhancing Gluten-Free Bread

While gluten-free foods are in demand to meet consumers' medical needs and dietary preferences, these foods sometimes are deficient in nutrients and lack taste and texture that appeals to consumers. Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor. Learn more.

The Agricultural Research Service is the U.S. Department of Agriculture's chief scientific in-house research agency. Daily, ARS focuses on solutions to agricultural problems affecting America. Each dollar invested in U.S. agricultural research results in $20 of economic impact.