To create a market for #Sorghum, it is necessary to raise awareness among food companies and give them the tools to process it properly.

I have been working on this grain for almost 10 years and have studied all possible reactions under stressed and unstressed conditions during the production (pasta, bakery, starch, proteins). 

Creating binder-free and gum-free products is possible, you just have to change your point of view. Hydrophobic protein and digestibility can be managed and broken down. 

In the article you may find some suggestions. https://www.nutritioninsight.com/news/high-fiber-foods-researchers-highlight-nutritional-quality-of-climate-resilient-sorghum-bran.html