Since coming home to the Southeast, I am back on sorghum, a wholesome sweetener that is less pricy and pretentious than agave nectar. Sorghum has a wild, strong taste that appeals to my hillbilly palate. It resembles corn standing in the field, and also is a source of gluten-free, whole-grain flour the world over. (The Chinese distill sorghum into intoxicating drink).
Sorghum. It does a body good.
Also, NOT molasses. Please don't interchange the terms.
"Molasses is a by-product of the sugar industry, whereas sorghum is the syrup produced when the extracted juice from the sorghum is boiled down."
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