DEAR SUN SPOTS: I just finished reading Mark LaFlamme’s wonderful food truck article in the June 4 B-section. It was very fun reading.

I’m wondering if the food truck operators would respond to my inquiry.  Who offers gluten-free and vegan options?

I don’t do Facebook so I have no way of checking. I must say I learned a lot from Mark’s article and will keep my eyes open. For example, since I never travel on Riverside Drive in Auburn, I would not have thought to look for tacos there!

There’s no one out there like you, dear Ms. Sun Spots. Thanks for putting the word out. — No name, no town

ANSWER: That was a great article and I hope that we get some responses from customers and food truck owners/managers about what options they have to fit your food preferences. According to Mark’s feature, there are dozens of food trucks in the area. Wouldn’t it be fun to make a pilgrimage through Lewiston-Auburn and other nearby towns to find some of them and taste everything?

Sun Spotters and food truck friends, here’s your assignment, please let us know what you have for a devoted Sun Spots reader who has a gluten-free, vegan diet.

DEAR SUN SPOTS: I was recently reading about the health benefits of sorghum so I bought a pouch of Bob’s Red Mill brand, but I don’t really l know what to do with it.

I Googled it and saw that it’s mostly used in salads like a rice or you can even pop it like popcorn. I’m looking for more interesting things to do with it though, and I know if anyone has ideas, it is you. — No name, Lewiston

ANSWER: I have learned something new just by reading your letter!

Sorghum is a type of grass containing a cereal grain, much like wheat, oats, or barley. It was originally native to Africa but has been cultivated in many other parts of the world, including North America, for at least 150 years.

I read that, like corn, sorghum grain has moisture locked inside it so it pops when heated in a skillet with oil. Sorghum popcorn is much healthier than corn, it’s easier to digest, and is loaded with nutrients.

Sorghum can be a good alternative to gluten-containing grains like wheat. For those looking for a gluten-free grain, sorghum is a super healthy option. You can replace gluten-containing flour with sorghum in baked products like bread, cookies and desserts.

As far as ways to use it, cook it like you would rice or quinoa and add it to chili, soups, stews and grain bowls. Its earthy flavor is great for “meatless” loaf and it’s a nice addition to veggie burgers.

You can also make sorghum flour by grinding sorghum in a food processor to use in your favorite baked good recipes. Just add one-half teaspoon xanthan gum per cup of sorghum flour for cookies and cakes or one teaspoon per cup of flour.

This column is for you, our readers. It is for your questions and comments. There are only two rules: You must write to the column and sign your name. We won’t use it if you ask us not to. Please include your phone number. Letters will not be returned or answered by mail, and telephone calls will not be accepted. Your letters will appear as quickly as space allows. Address them to Sun Spots, P.O. Box 4400, Lewiston, ME 04243-4400. Inquiries can also be emailed to sunspots@sunjournal.com.