Sorghum is an ancient whole grain that today is largely produced in the United States. When sorghum grain is cooked, its texture is very similar to rice and quinoa. Due to this familiar resemblance, sorghum has become a popular grain especially since it is a whole grain that is gluten-free. Nutritionally, sorghum is an excellent source of fiber, antioxidants, vitamin B, and energy-boosting protein, iron, and complex carbohydrates.
There are different forms of sorghum and different by-products. Sorghum is commonly used as feed with livestock, but there is also a food-grade variety for human consumption. Take a look at the different products we can use.
Sorghum in its complete form, which includes the bran, endosperm, and germ of the grain kernel. There is also a pearled sorghum that is created when the outer bran and some of the germ is removed from the kernel. Whole grain sorghum and pearled sorghum can be cooked by boiling, steaming, and using a slow cooker or multifunction cooker. This grain is delicious as side dishes, fresh salads, pilafs, and stuffing. The pearled grain is much softer in texture and a better choice for soups.
Whole grain sorghum flour is light in color and can be used to make bread, baked goods, or desserts, and can also make a sauce or gravy consistency. There is a 1:1 equal parts ratio for sorghum flour to whole wheat flour. Bakers using sorghum flour in gluten-free recipes add a binding agent to their ingredients to help support the mixture.
Sweet sorghum is harvested for the stalks rather than grain to produce sorghum syrup. This natural sweetener makes delicious baked goods, desserts, salad dressings, and sauces.
Popcorn is one of the “all-time” favorite snacks, but whole grain sorghum popped is a healthier snack option. Sorghum has fewer calories and less fat than regular popcorn. Sorghum popped is also much smaller and has a slightly sweeter nutty flavor. Try popping sorghum grain over the stovetop or in a microwave. Popped sorghum is delicious in trail mixes, snacks, desserts, and salad toppings.
The sorghum flaking process steams and cooks the grain before rolling grain into a flat flake. This process helps to improve the digestion of the grain. Breakfast cereal, energy bars, granola, and snacks are examples of flaked sorghum.
Sorghum is finely milled into a sorghum bran and is an excellent source of dietary fiber. Adding bran to baked goods, parfait toppings and salads also adds rich antioxidants.
Adding sorghum to your favorite dishes or experimenting with new recipes may be challenging; However, once you try it, chances are you will add this ancient grain to your favorite’s list. Sometimes sorghum grain my not be available or hard to find in your local grocery stores. Check the Simply Sorghum site for grocers near you.