Sorghum malt is a gluten-free alternative to barley malt that is increasingly being used in brewing and baking. It is made by germinating sorghum grains and then drying them, which activates enzymes that break down starch into sugars. Sorghum malt has a unique flavor profile that is described as earthy, nutty, and slightly sweet.

Sorghum malt is used to make a variety of gluten-free beers, including opaque beers, which are traditional in Africa, and lager beers, which are more popular in the West. It is also used to make gluten-free breads, cakes, cookies, and other baked goods.

In addition to its gluten-free benefits, sorghum malt is also a good source of fiber, protein, and vitamins. It is a nutritious and versatile ingredient that can be used to make a variety of delicious and gluten-free foods and beverages.