It's a genetic disorder that affects their intestines when they eat wheat, barley or rye products. If these people want to eat bread or pastries, they usually use rice flour or potato starch, which isn't always tasty. But now, some are using the flour of a crop typically used for animal feed.
Most people grind up sorghum and use it as a good animal feed additive.
But now, a lot of people are now using sorghum flour to make breads, cookies, pies anything with flour. Some people say it tastes just like regular flour, and now, they can enjoy these tasty foods again. Sorghum flour comes from a tan, food-grade plant. Sorghum is gluten-free and it has a taste which gives your baked goods a taste more like original cookies, cakes, whereas before, they had to use rice flour, potato starch and that did not have much of a taste at all and their food was not very tasty. Since sorghum does not have gluten, it is not as sticky, it does not have a binding cap, so you would add xanthum gum or cornstarch to give it a binding property.