• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Search
  • The Casual Zine
  • Instagram
  • Component Cooking
  • Explore an Ingredient
  • Stock a Pantry

Naturally Ella logo

menu icon
go to homepage
search icon
Homepage link
  • Recipe Search
  • The Casual Zine
  • Instagram
  • Component Cooking
  • Explore an Ingredient
  • Stock a Pantry
×

Home > Stock a Pantry > Grains

Sorghum

Grain

Sorghum

Quick Tips

How to cook sorghum

Combine sorghum and water in a large pot. Bring to a boil, reduce to a simmer, and let cook until sorghum is tender, 40 to 55 minutes. Sorghum should be chewy, but not tough. Drain off any remaining liquid and serve. Add more water as needed to achieve the right texture.

How to use sorghum

Whole sorghum is a perfect gluten-free substitution for all those chewy wheat grains. It works well as a base for grain bowls, tossed in salads, or used in soups and stews. Sorghum can also be cracked and used as porridge, or in a risotto-like dish. It can even be popped like corn.

How to store sorghum

Sorghum, whether the whole grain or flour, is best stored in airtight containers in a cool place. Whole sorghum can be stored up to a year in the freezer or 6 months in the pantry. Sorghum flour is best stored in the freezer and will last up to 6 months. If the grains or flour have a rancid smell when you open the bag, toss and buy fresh.

Varieties

Whole
Flour

About

One of the newest grains to my repertoire is actually one of the biggest crops in the United States. Sorghum, a cereal grain, looks like a smaller version of corn, but instead of producing ears, the seeds of the plant are harvested. There are two food-grade sorghums grown: milo and sweet. Milo produces the edible seed while the sweet sorghum is used in producing the molasses-like sweetener. I typically order it online, as it can be difficult to find in your local store.

Sorghum is also unique in that the outer hull is edible, leaving all the nutrients intact. This also helps lock in moisture so that it can be popped like corn.

Flour: Sorghum flour is without a doubt, my favorite gluten-free flour. It’s slightly sweet and makes delicious baked goods. Plus, most sorghum flour doesn’t have a gritty texture found in some other gluten-free flours.

Purchase Sorghum

 

Whole Sorghum
Sorghum Flour

Roasted Tomato Soup with Popped Sorghum

see full recipes >

 All Vegetarian Sorghum Recipes

  • Cucumber Sorghum Salad
    Cucumber Sorghum Salad
  • Garlic Green Beans with Sorghum and Walnuts
    Garlic Green Beans with Sorghum and Walnuts
  • Gluten Free Blackberry Corn Cake
    Gluten Free Blackberry Corn Cake
  • Roasted Carrot Multigrain Pilaf with Pepita Pesto
    Roasted Carrot Multigrain Pilaf with Pepita Pesto
  • Roasted Chipotle Sweet Potato and Sorghum Salad
    Roasted Chipotle Sweet Potato and Sorghum Salad
  • Roasted Garlic Tomato Soup
    Roasted Garlic Tomato Soup
  • Sorghum Oven Pancake with Pear
    Sorghum Oven Pancake with Pear
  • Sorghum Salad with Cucumber and Feta
    Sorghum Salad with Cucumber and Feta
  • Sorghum Tabouli
    Sorghum Tabouli
  • Spring Sorghum Salad with Radish and Roasted Asparagus
    Spring Sorghum Salad with Radish and Roasted Asparagus
  • Sweet Corn Sorghum Stuffed Peppers
    Sweet Corn Sorghum Stuffed Peppers
  • Three Grain Pilaf with Roasted Asparagus
    Three Grain Pilaf with Roasted Asparagus
  • Three-Grain Grilled Vegetable and Feta Salad
    Three-Grain Grilled Vegetable and Feta Salad
Sorghum

Recent Recipes

  • Roasted Chipotle Sweet Potato and Sorghum Salad
    Roasted Chipotle Sweet Potato and Sorghum Salad
  • Cucumber Sorghum Salad
    Cucumber Sorghum Salad
  • Roasted Carrot Multigrain Pilaf with Pepita Pesto
    Roasted Carrot Multigrain Pilaf with Pepita Pesto

Primary Sidebar

Welcome!

I'm Erin and this is my space for all things vegetarian food inspired by California and my love of cooking.


Get the latest issue of Casual.

Winter recipes

  • Roasted Chipotle Sweet Potato and Sorghum Salad
  • Adobo Acorn Squash, Crispy Quinoa, and Chimichurri
  • Roasted Sweet Potato Rice Paper Rolls with Spinach
  • Shaved Brussels Sprout Salad with Einkorn and Soy-Mustard Dressing

Subscribe for biweekly newsletters, new recipe emails, or a weekly recap of all new content.

subscribe

Popular recipes

  • Baked Cabbage and White Beans
  • Pasta and Chickpeas (Pasta e Ceci)
  • Spicy White Bean Stew with Arugula
  • Kabocha Ricotta Pancakes

Footer

↑ back to top

Resources

  • All Recipes
  • Component Cooking
  • Stock a Pantry
  • Produce Guides

Contact

  • Contact
  • Media Kit
  • Privacy Policy