When we talk about "ground sorghum", we are referring to sorghum flour which is obtained from ground sorghum grains. Sorghum is an ancient cereal grain widely grown in many parts of the world for its edible grains. Here is specific information about ground sorghum (sorghum flour):

1. **Milling Process:** Sorghum flour is produced by grinding dry sorghum grains. The beans are first cleaned to remove impurities, then they are ground into a fine powder.

2. **Nutritional Properties:** Sorghum flour is naturally gluten-free and rich in nutrients. It is an excellent source of complex carbohydrates, dietary fiber, protein, B vitamins (including thiamine and niacin) and minerals such as iron, phosphorus and potassium.

3. **Culinary Uses:** Sorghum flour is used in many culinary preparations around the world:
    - **Bakery Products:** It can be used alone or in combination with other gluten-free flours to prepare bread, cookies, pancakes, muffins, pancakes and other baked goods.
    - **Traditional Cuisine:** In parts of Africa and Asia, sorghum flour is used to prepare porridges, pancakes, creams and other traditional dishes.
    - **Thickener:** Sorghum flour can also be used as a thickener in soups, sauces and stews.

4. **Health Benefits:** Consumption of sorghum flour offers several health benefits:
    - It helps maintain stable blood sugar levels due to its high fiber content.
    - It can contribute to digestive health by promoting the proper functioning of the digestive system.
    - It provides essential nutrients for energy and metabolism.

5. **Gluten-Free Alternative:** Due to its absence of gluten, sorghum flour is a great option for people with celiac disease or those following a gluten-free diet by choice.

In summary, ground sorghum (sorghum flour) is a versatile and nutritious grain that can be used in a variety of ways in cooking. It is a gluten-free alternative rich in nutrients, suitable for many types of diets and offering an excellent option for diversifying recipes and culinary preparations.