I have been looking through some of the recipes I collected over last summer. Recipes that I had not yet tried. I found one that uses sorghum, and I just had to bake it! I buy locally produced sorghum and honey, so I had the ingredients. I just adapted it with organic ingredients and our fresh farm eggs.
Sorghum is still a form of sugar, so it is not recommended for diabetics. However, from the articles I have read, most forms of sorghum do not contain gluten. And like Molasses, it is a good source for iron, potassium, and calcium. In one article, I read that it contains more antioxidants than blueberries. I find this interesting.