Sorghum is an absolute superhero of a grain that humans have been cultivating for thousands of years. It is a low GI, naturally gluten-free, drought-resistant, and sustainable crop native to Africa. Despite the amazingness of this grain, it is, surprisingly, not as well known amongst your average shoppers, and has a tendency to fly under the radar in comparison to the more popular grains, like maize. If you are intimidated by this amazing grain, fear not, as today we’ll be looking at the three easiest ways to cook with sorghum!
Gluten-free flour
If you’re a fan of baked goods and want to shake things up a little, or just someone looking for a new gluten-free alternative, why not use sorghum flour in your baking? Sorghum flour is naturally gluten-free and has a mild, sweet flavour and a smooth texture, comparable to all-purpose wheat flour. The variety of sorghum used for flour is called sorghum bicolour.
Sorghum flour is excellent for baking bread, biscuits and cakes as its great at binding moisture into dough and batter, as well as promoting the formation of CO2 bubbles in bread dough. It is clumpy in consistency and has a beige colour, and can impart somewhat of a sour flavour to baked goods if used in more than 25-30% of the overall mixture. It is for this reason that bakers usually mix sorghum flour with other flour such as sweet rice flour, millet flour or potato starch. It is also important to note, that since sorghum flour is gluten-free, it will need a binding agent to hold it together such as Xanthan gum.
Whole Grain Sorghum
Sorghum can be used just about anywhere, including in a salad. It is a great substitute for quinoa or rice and can be used anywhere. Sorghum can also be prepared like couscous, as the base for dishes like grain bowls. Top whole grain sorghum with steamed, roasted, or raw vegetables and a light dressing. Whole sorghum kernels can also be cooked into a breakfast porridge on the stovetop or in a slow cooker and served with various complementary toppings just like oats.
Before cooking whole sorghum grains, it is advised to soak them for about six hours for the best results. This helps the grains get a better texture and greatly improves the cooking time, while also making the grains softer and easier to chew.
Popped like popcorn!
If you are looking for a gluten-free alternative to popcorn, look no more! Sorghum grains can also be popped and make for a delicious snack. Sorghum grains pop similarly to corn when heated in oil, albeit they are a bit smaller.
When popping sorghum kernels be sure to give them your undivided attention as they are, unfortunately, more prone to burning than popcorn. Be sure to shake the pot while they are popping and check the heat consistently.
From the above, it’s clear that sorghum is not as intimidating as it seems. Whether you need an alternative healthy snack, a cake, cookie, or a salad, sorghums’ got you covered. Which of these fun methods will you use?
