How to Cook Whole Grain Sorghum
Sorghum can be prepared and used just like rice quinoa or other whole grains, using the stove top method, slow cooker, oven, or steamer.
Sorghum can also be soaked overnight, similar
to dried beans. Always rinse and drain sorghum!
Stove Top Method: One cup sorghum to three cups salted water or stock. Bring to boil, cover, reduce to simmer and let cook covered for 50-60 minutes.
Cook Like Pasta: In a large pot of boiling water, simmer until tender 50-60 minutes, drain.
Commercial Steamer: 1 cup sorghum to 3 cups salted water. Steam 50-60 minutes, drain.
FREEZING AND REHEATING SORGHUM
Sorghum can be cooked, cooled, frozen and reheated without losing its great taste and texture. You can make in advance, with flavor profile of choice, and then refreeze for future use.
Use in place of white flour for:
Has a fine texture and a mild taste
Can also be used to:
- Create a roux
- Thicken soups and gravies
Jar with tight fitting lid in cool dark place for up to
3 months or can be stored in freezer for up to 1 year.
A major benefit of sprouted grains is that it unlocks the beneficial digestive enzymes which make all types of grains, seeds, and beans easier to digest.
Also increases beneficial flora levels in your gut so you experience less autoimmune type of reactions when you eat these sprouted grains.
Keep in a Jar with tight fitting lid in cool dark place for up to
3 months or can be stored in freezer for up to 2 years.
with Roasted Pistachios, Pomegranates
& Coconut Lime Vinaigrette
makes 4-6 servings
1 uncooked cup whole grain sorghum (cooked yield 2 ½ cups)
1 packed cup flat leaf parsley, chopped (about 1 bunch)
2 tablespoons, pomegranate seeds
¼ cup roasted pistachios
2 green onions, thinly sliced on bias
1/2 cup coconut-lime vinaigrette
Kosher salt-as needed
Makes about 1 quart
1 quart unsweetened coconut milk
¼ cup dark agave syrup
1 lime, zested
2 Tablespoon lime juice
1 tablespoon rice wine vinegar
¼ teaspoon red pepper flakes
1/2 teaspoon kosher salt
Tollhouse Chocolate Chip Cookies
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) semi-sweet chocolate chip morsels
1 cup chopped nuts
¼ teaspoon xantham gum
¼ teaspoon cornstarch
SPROUTED OATMEAL RAISIN COOKIES
¼ cup garbanzo bean flour
¼ cup potato starch
½ teaspoon xanthan gum
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground all spice
½ cup packed brown sugar
½ cup granulated sugar
1/3 cup unsalted butter, softened
1 tablespoons sorghum syrup
1 teaspoon vanilla extract
1 large egg
1 cup quick cooking oats
½ cup raisins
Preheat oven to 350 degrees.
In a medium bowl, combine flours, potato starch, xanthan gum, baking powder, cinnamon, ginger, nutmeg, all spice, and salt.
Place sugars and butter in large bowl; beat with a mixer at high speed until blended.
Add sorghum syrup, vanilla extract, and egg beating until blended.
Add flour mixture, raisins and oats and beat until blended.
Drop dough by the tablespoonful’s 2 inches apart onto baking sheets lined with parchment paper.
Bake at 350 degrees for 12-14 minutes or until edges are lightly browned.
Cool 2 minutes on pans before removing cookies.
Baking with Gums
Gums Are the Key to Gluten Free Baking
Xanthan Gum: corn based product made by fermenting corn sugar.
Guar Gum: the seed of a bean from the legume plant.
These two gums take the place of the gluten in baked goods, giving them moisture, texture, stickiness and the ability to hold together.
Amount of Gum to Use in Recipes
Cookies and Sweet Bars: ¼ to ½ teaspoon gum per 1 cup gluten free flour
Pancakes and Waffles: up to ¼ teaspoon gum per 1 cup gluten free flour
Cakes: 1/2 teaspoon gum per 1 cup gluten free flour
Muffins and Quick Breads: 1/2 to ¾ teaspoon gum per 1 cup gluten free flour
Breads and Pizza Crusts: 3/4 to 1 teaspoon gum per 1 cup of gluten free flour