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.
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.
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.
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.
Whole
Flour
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.
