Sorghum
Usually introduced around 6 months
How to serve by age
6-9 months
Sorghum is a naturally gluten-free whole grain with a mild, nutty taste. Cook the grains in plenty of water until very soft, or use sorghum flour to make a smooth porridge, then blend or mash and thin with breast milk, formula, or water. Serve warm, smooth, and without added salt or sugar.
Serve as a smooth, spoonable porridge; whole cooked grains should be blended or well mashed at this stage.
9-12 months
Cook sorghum grains soft and serve them lightly mashed, or mix cooked sorghum into a thick mash of vegetable or fruit as your baby practices the pincer grasp. A thicker sorghum porridge holds together for self-feeding. Keep it salt- and sugar-free.
Lightly mashed soft grains or thick porridge; no large firm pieces.
12-18 months
Cooked sorghum grains can join family meals stirred into soft dishes, bowls, or porridge. Cook until tender and lightly mash or leave whole once your toddler chews well. Keep dishes soft and moist, and continue to limit salt and sugar.
Soft cooked grains, lightly mashed or stirred into a dish; keep everything soft and moist.
Key nutrients
Common questions
When can my baby eat Sorghum?
Most babies can try Sorghum from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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