Grain Sorghum (IMAGE) Penn State Caption Sorghum, a close relative to corn, is valuable for yielding human food, animal feed and biofuels. Perhaps its most notable attribute is that the grain it produces is gluten free. Credit Surinder Chopra, Penn State Usage Restrictions non commercial use only License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.