Sorghum maltose syrup is a concentrated liquid made from sorghum malt. It is a gluten-free and hypoallergenic alternative to barley malt extract. Sorghum maltose syrup has a mild flavor and aroma, with notes of honey and caramel. It is also high in maltose, a type of sugar that is easily fermentable by yeast.

Sorghum maltose syrup is used in a variety of applications, including:

• Brewing: Sorghum maltose syrup can be used to make gluten-free beer. It can be used as a 1:1 substitute for barley malt extract in extract brewing recipes.
• Baking: Sorghum maltose syrup can be used to make gluten-free baked goods, such as bread, cakes, and cookies. It can also be used to replace honey or molasses in recipes.
• Cooking: Sorghum maltose syrup can be used to sweeten and thicken sauces, gravies, and other dishes. It can also be used to make glazes and marinades.

Sorghum maltose syrup is a versatile and nutritious ingredient that can be used in a variety of delicious and gluten-free foods and beverages.