One nice thing about sorghum, in my experience, is that the grains stay very separate when cooked like a porridge or like rice, which is a plus if you prefer that. This is the exact opposite of buckwheat, which I enjoy occasionally, too, although I can't figure out how to cook it 'fluffy', so I only make it for myself.
I think I've also seen sorghum flour recommended as a wheat replacement for people who don't tolerate wheat for whatever reason. I think it's related to millet and teff maybe?