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Sorghum, an ancient grain with a rich history and extraordinary nutritional properties, is gaining popularity in modern cuisine and healthy lifestyles. This plant, native to Africa and domesticated as early as 5,000 years ago, has long been a dietary staple in many regions of the world. Today, thanks to its unique values, sorghum is becoming an attractive alternative to traditional cereals, especially for people with gluten intolerance, offering sorghum's versatile uses and positive health effects.

Baked goods full of flavor, yet without worrying about excess carbohydrates? Low-carbohydrate flour is the basis of such cuisine! Not only does it support the maintenance of stable blood sugar levels, but it is also an excellent choice for health-conscious people looking for valuable ingredients for cooking and baking.