I know plenty about sorghum. Gluten has become a problem more because of the glyphosate dumped on it than because of gluten itself. Also, we are eating more gluten because there is more of it in our modern wheats (past half century wheats).Our bodies can't handle it. Check out the documentary "Sustainable". It talks about a lot of this stuff as well. Many people with gluten sensitivity are finding they can eat heritage grains without any problems.