An ancient grain with roots that trace back as far as 8,000 B.C., sorghum is experiencing a resurgence as demand for non-GMO and gluten-free food grows.
Sorghum is an excellent substitute for those with Celiac disease or gluten intolerance, and can be used to make both leavened and unleavened breads, various fermented and unfermented beverages and can be steamed, popped, flaked or consumed as a whole grain or syrup.
“Sorghum is light in color, has a pleasing texture and tastes similar to wheat, which makes it perfect for use in gluten-free baking,” says Carol Fenster, gluten-free expert and cookbook author.
Sorghum also provides iron, calcium, potassium, as well as polycosinol, which research has shown to lower serum cholesterol and may improve heart health.
Contrary to the perception that some grains lead to a spike in blood sugar, research has indicated that sorghum offers slow digestibility and a lower glycemic index. Foods with a lower glycemic index are believed to increase satiety, which means people feel fuller longer, aiding with weight management.
White, food grade sorghum can be milled directly into whole grain flour to produce foods such as cookies, cakes, breads, pizza dough, pastas, cereals and more. Whole grain sorghum is also a healthy addition to salads. Sorghum’s natural attributes make it possible to enjoy deliciously healthful and gluten-free versions of some of America’s favorite foods.
For more recipes and tips for cooking with sorghum, visit www.HealthySorghum.com.
Courtesy of Family Features
Pearled Sorghum Tangy Pear Salad
Contributed by Nu Life Market
Salad:
1/2cup cooked pearled sorghum grain
8 cups prepared mixed baby greens
1 small red onion, halved and thinly sliced
1/3 cup dried cranberries
Toppings:
2 red Anjou pears, halved vertically and thinly sliced
Dressing:
Favorite dressing or balsamic vinaigrette
To cook sorghum, a ratio of one part sorghum to four parts water should be used. In appropriate size saucepan, add water and heat until boiling. Add sorghum and allow to simmer on medium heat, stirring occasionally, for approximately 45 minutes or until desired tenderness.
Once cooked, drain water from pan and rinse cooked grain. Allow cooked sorghum to cool completely before adding to salad, to avoid wilted lettuce.
Toss together cooked sorghum, baby mixed greens, onion and dried cranberries in large bowl.
To serve, place desired amount of tossed lettuce mixture onto salad plate, adorn with 5 pear slices and drizzle with desired amount of dressing.
Thin & Crispy Sorghum Pizza Crust
Contributed by Nu Life Market
1 cup white whole grain sorghum flour
2/3 cup potato starch
4 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
2 teaspoons sugar
2 teaspoons xanthan gum
1/2 cup shortening
2/3 cup rice milk
Olive oil
Garlic powder or granules
Whisk dry ingredients together. Cut shortening into flour mix until crumbly. Add rice milk and mix until dough forms sticky ball. Knead on floured surface and continue to work dough, adding flour if necessary. Dough is ready when it no longer sticks to your hand.
Roll into ball and flatten onto ungreased pizza pan. Brush with olive oil and sprinkle with garlic powder. Gently roll edges over to form ridge.
Bake for 12 minutes at 450°F. Top with your favorite toppings and bake for additional 10–15 minutes.
Mushroom and Garlic Pearled Sorghum
Contributed by Nu Life Market
1/2 cup of Nu Life Market Pearled Sorghum Grain
2 cups vegetable stock
1/4 onion, chopped
2 garlic cloves, minced
1 cup mushrooms, quartered
3–4 asparagus shoots
1/4 cup thyme, chopped
Bring sorghum and veggie stock to a boil and simmer for approximately 50 minutes.
In small skillet, over medium heat saute onion, garlic and mushrooms until tender. Add to cooked sorghum. Garnish with steamed asparagus shoots and fresh thyme. Serve.
Gluten-Free Sugar Cookies
Developed by Amy Perry for the United Sorghum Checkoff Program
11/3 cups sorghum flour
2/3 cup cornstarch
1/2 cup soy flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup butter
3/4 cup sugar
1 teaspoon vanilla
1 egg
4 teaspoons milk
Whisk flours, cornstarch, baking powder and salt together, set aside. Thoroughly cream butter, sugar and vanilla. Add egg, beat till light and fluffy, stir in milk, blend in dry ingredients. Chill about 1 hour. Preheat oven to 375 degrees. Roll dough into balls and place on ungreased cookie sheet. Bake 7 minutes. Remove immediately from cookie sheet, cool on wire racks before frosting.