Sorghum is one of the most important cereal grains in the world. An ancient grain, originally cultivated in Africa and parts of Asia, but also a mighty grain, with it’s incredibly strong tolerance to drought and harsh weather conditions. It has been a staple source of fuel for centuries, gluten-free, readily available and packed with healthy nutrients. The average person now-a-days may not recognize the same, but it’s guaranteed they’ve eaten sorghum in some form.
Sorghum is the worlds little ancient secret, that is now seen as a miracle to the Celiac community with the demand for more gluten-free options in the mainstream. Varieties of Sorghum now range in color from white, pale yellow, bronze, even deep reds and purples. Sorghum in its native regions of Africa (Egypt), is also commonly refereed to as “guinea corn”. Its nutritional content is outstanding for such a small kernel grain. And ultimate source of healthy carbohydrates, 36g per serving, 3g of fiber, and 5.4g of protein. Sorghum is a great way to fuel up with healthy energy and promote healthy digestion with it’s fiber content. Sorghum is also a rich source of antioxidants, calcium, phosphorous, potassium, magnesium, iron, and copper. These nutritional stats make it great for regulating blood sugar, boosting metabolism, lowering cholesterol, good bone and immune health, and promoting good cardiovascular health.
MY LATEST VIDEOSSorghum can be eaten and cooked in many ways. You can simply boil the dry grain in either it’s pearled or cracked form. Toasting it in a dry pan before boiling gives it a nuttier flavor, just like millet. This was it can be eaten as a swap for any other grain like rice or quinoa. It makes a lovely porridge, warm or cold grain salad. It’s most commonly ground and made into a flour which is a wonderful stand-by substitute for wheat in many recipes; converting relatively easy in baking with the addition of some starch and a good binder or gum. It has a very light, neutral to sweet taste, is very soft, and keeps baked goods light in color and texture. Perfect for any type of bread, muffins, brownies, cakes, savory flatbreads, etc.
Another fun way to use sorghum, playing on its nickname of guinea corn, it can be “popped” into “popcorn”! You can pop it just as you would homemade corn. In a pot with a bit of oil (or in the microwave), over low heat and wait a bit for the popping to take place! Popped sorghum will result in a much smaller “puff”, but still light, crunchy, and delicious! A super fun alternative or great substitute if you’re allergic to corn. If you can get your hands on some puffed sorghum, like puffed millet or rice, it’s a great granola bulker too!
Shame on me, I realized I didn’t have any sorghum recipes on the blog yet, not even a baked good! So I took it upon myself last week to make some! I’ll be sharing one of the recipes with whole pearled sorghum next week, so stay tuned! And to seal the deal for you on loving this new grain, here’s a fun fact! Broomcorn, a variety of sorghum introduced to the U.S. by Ben Franklin, was used and named for making brooms! Grains are so versatile! From bird seed to brooms, to EATING!
In the meantime, you can stock up on sorghum goodies!
+ Whole Grain Sorghum (not pearled or cracked, this takes the longest to cook, 50-60 minutes.)
+ Pearled Sorghum (cooked in 25-30 minute.).
+ Pearled & Cracked Sorghum (cracked means it will cook even faster and be a bit creamier, 15-20 minutes.)
+ Sorghum flour is also in many all purpose gluten-free flour mixes, like my favorite from Bob’s Red Mill!
So tell me:
+ Have you cooked or baked with sorghum? Any favorites dishes?
+ Want to meet me for a movie date so we can pig out on popsorghum? Hahahaha!
Sources:
+ http://wholegrainscouncil.org/whole-grains-101/sorghum-june-grain-of-the-month
+ http://www.livestrong.com/article/441156-what-are-the-health-benefits-of-sorghum/
+ http://www.livestrong.com/article/474074-nutritional-therapeutic-values-of-guinea-corn/
We raise sorghum, but have never eaten ourselves. We usually just sell it for livestock feed. We did save a little this year to try popping and I am planning to send some to my cousin who has Celiacs.
Well then you really must try some!
Excellent post! I’ve always wanted to know more about what sorghum is. I keep hearing about it, but since we are not a gluten free household, it’s never been anything I looked into too much. Thank you so much for sharing all of this great info, I love it!
Glad you could learn something!
I love adding a bit of sorghum to gf flour mixes. It’s so delicate and frail, but helps the texture a lot. Lovely to learn more about this grain from you, Rebecca!
It is so delicate! I love working with it now!
I’ve never tried sorghum, but knowing that I can pop it like corn has peaked my interest. I eat lots of popped corn and would love to try something new. I also love quinoa, so this sounds like a great grain to have in the pantry.
It would be lovely to have on hand! It has a conry taste so you will love it!
Well this is a fun post! I never gave any thought to sorghum before reading this. I realised it was in some of my delicious store-bought baked vegan goodies, but never gave thought to where it came from, or that I could buy some to make porridge or pop it!! Love it!
Pop it!!
Love Sorghum! Such a yummy one added into gluten free foods.
It’s a great grain!
Thanks for sharing something new for me Rebecca I don’t know much about Sorghum.
Glad you do now!
Thanks for sharing so much about sorghum. I learned a lot and what I found the most interesting is that you can pop it like popcorn.
Right? So fun!
I have never even heard of it – I must check out the health food store.
Just looks closely, I’m sure it’s in some products you have!
Cool! I have not (knowingly) tried this before. Last year I tried freekeh for the first time, and I love that. So now I’m more adventurous with trying new grains. I think tried popped sorghum would be especially interesting. Do you know how the protein content is? Usually with grains like these it’s pretty good.
Well 1/4 c dry of the whole grain has 5g according to the Bob’s Red Mill package 😛
Very interesting! Thank you! As someone who can not eat corn any more, I had no idea that sorghum could be used as a replacement for regular popped corn. Great idea! I’ll have to try that. I’m not a fan of xanthum gum (very bad on the digestive system), but I’m not sure if sorghum can be used as a replacement. Thanks so much!
Xantham gum has zero relationship to sorghum. Sorghum is a whole grain.
Thank you, that was a very interesting post. I find it hard to find sorghum flour in France, but after reading your post, I’m going to look harder!
It’s a beautiful flour for baked goods!
Interesting information! I have never tried sorghum before.
You should!
We are definitely going to have to add more of this into our meals, especially since the girls have been anti quinoa lately for some reason.
Hahaha! Well here is the solution!
Hi Rebecca,
I see loads of sorghum growing in the area I live – it seems to have become a very wanted grain, especially since it is gluten free.
It is fantastic!
Wow love the look of this!
Sorghum is great!
Sorghum is by far one of my favourite flowers!! It’s perfect for making cookies, and I make my favourite chocolate chip ones using it.
I’ve never tried popping it myself, I’ve only ever got the pre-popped kind, but doing it at home sounds quite fun! X
I love the light sweetness it has!
I want to pop my own too! Haha! This weekend!
I’ve never really know what Sorghum is so thanks for clearing that up for me with your informative post.
Great!
LOVED reading this post on sorghum! I use it in a lot of my baked goods, but I use it in a flour mix. I don’t use it as the sole flour at all. (I’m a big fan of mixing different flours, although I do have one recipe that only uses quinoa flour.) Hope you have a fabulous Halloween weekend!
Yea! Sorghum is such a common flour for GF all-purpose mixes!
Wow – sorghum sounds like the perfect grain (and poppable too! :D)
I’ve never worked with sorghum before but I’ve been reading about it on a few blogs already. I will have to try it soon – I just love discovering new ingredients 🙂
For sure play around with it! I know you’ll create something amazing 😉
Oh wow, I’m ashamed to say I’ve only ever worked with millet, not sorghum. I need to google what the difference is anyway, the grains look so similar 😀
They are similar for sure! But Sorghum is a bit bigger and a slightly more “corn like” taste!
I never knowingly ate sorghum, but I’ll have to add it to our store cupboard. We are veggie so varying the grains we eat is enjoyable and important.
It’s a great change up for a whole grain! Sorghum is used in many baked goods and all-purpose flours!
Thank you for this. When I think of sorghum, I remember driving past fields of waving grasses with my dad when I was a kid. Raised on a huge farm, he was always interested in how the grains were doing, marking the passage of the season by their height, fullness and color. Sorghum was one he always noticed and remarked on. We usually had a bottle of sorghum (a syrup) in the cupboard, which he liked a whole lot more than we children did.
But I’ve never tried cooking with it. I’m off now, to search for recipes using sorghum, but first, I’ll pin it and share it later this morning on my FB page, Cooking with Whole Grains & Real Whole Foods. Oh, and I’ll watch for your sorghum recipes to come!
O wow! Haha, fond sorghum memories! I’ve never tried cooking with the syrup!
So interesting. I don’t tolerate wheat or corn or rice very well. So alternative grains are great.
Give this one a shot then!
I love this post! I’ve been meaning to try cooking with sorghum for a while, and you’ve definitely inspired me! I didn’t know it could be popped like popcorn – it sounds awesome! Definitely going to give it a go. Thanks for the post! X
You should!!! The flavor is similar to corn tool no matter what way you cook it! But the flour is sweet and light like millet!
I just realized I’ve never actually cooked or baked with sorghum! Can’t wait to see what you create!
Get yourself some!
I learned so much from this post Rebecca! I’ve been hearing more and more about sorghum but haven’t experimented with it in any form yet. You’ve inspired me though – popsorghum sounds fun! 🙂
Haha, totally!!! I love popcorn, but it might just have to move aside 😉
I have a diagnosed gluten intolerance, and am so bad about actually sticking with it….I’m trying to cut it out of my diet completely now and I’m always looking for new GF options.
You’re severely hurting yourself there if you don’t take it seriously.
Mind. blown. I knew about…. almost none of this 😀 Definitely have some experimenting to do…
Well happy grain-ing then 😉
You bring the popsorghum, I’ll bring the chia pudding, it will be the best movie date ever! After we sneak our weird snacks into the theatre in conspicuously large bags that is 😉 hahahaha
I have actually tried baking with sorghum flour once. Complete fail. I think I’m gonna wait for those recipes before I try again.
Hope you are taking good care of your baby starter 🙂
Deal!!! Just make sure we sneak some chocolate too 😉
The starter is going well! It smells “yeasty” today! 😉
Oh this is SO great! I see Sorghum popping up more and more in recipes, but had yet to learn much about it. I don’t think I’ve ever seen it in any form other than flour though… I’ll have to keep an eye out. Popsorghum sounds amazing! Ha! Thanks for all the great info.
It’s such a fun snack switch up!
Well there you go! You could add this to the barley soup that I posted yesterday. 🙂 Thanks for the great info.
Bahaha 😉 yes!
I consult with the Sorghum Checkoff and I’m so happy to see you love the grain. I’ve developed many sorghum recipes, it’s so much fun to experiment with and enjoy. The bonus is the fantastic nutritional value! Can’t wait to see what else you make!
I’m loving it! I just wish the actual grain was more accessible in stores!
I love learning about new grains. I put sorghum on my official shopping list so I can experiment with it next week!
Woohoo! I bet you’ll create something great!
i need to try toasting it! i bet that would be heavenly for a breakfast. I usually just use the flour. Love it!
I’m currently on day 3 of making a sourdough starter with the flour!!!
i need need to get myself some popped sorghum and make some kettle-sorghum!
Send me some if you do 😉