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Great Grains
A surprising source for gluten-free cooking

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Sorghum Blueberry-Lemon Muffins
Sorghum Pizza Crust
Sorghum Tabbouleh with Shrimp and Sherry Vinaigrette on Mixed Greens

(Family Features) Anyone looking for delicious new ways to enjoy whole grains or bring gluten-free recipes to the table can do both at the same time, thanks to something called sorghum.

Sorghum has been around for a very long time, but is just now coming back into popularity in the U.S. It has a hearty, chewy texture and is a great gluten-free substitute for couscous, bulgur and pearled barley. Sorghum flour has a light color and mild flavor that is perfect for breakfast muffins or even pizza dough.

Rich in fiber, sorghum has high levels of antioxidants, as well as iron, calcium, potassium, protein and polycosinol, which helps lower serum cholesterol. You can find sorghum products in some grocery stores and online.

For more about sorghum, and more recipes, visit www.healthysorghum.com.

Recipes courtesy of Carol Fenster, author of Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)

Sorghum Blueberry-Lemon Muffins

Ingredients
Dry Ingredients
  • 2 1/3 cups Sorghum Flour Blend (see below)
  • 3/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons xanthan gum
  • 3/4 teaspoon salt
Wet Ingredients
  • 1 cup milk of choice, at room temperature
  • 1/3 cup canola oil
  • 2 large eggs, at room temperature
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla extract
Add-Ins and Topping
  • 1 cup fresh blueberries
  • 1 tablespoon sugar for sprinkling on muffins
Sorghum Flour Blend
  • 1 1/2 cups sorghum flour
  • 1 1/2 cups potato starch or cornstarch
  • 1 cup tapioca flour

Preparation
    1. Preheat the oven to 375°F. Generously grease a standard 12-cup nonstick muffin pan.
    2. Whisk dry ingredients together in large bowl. In separate bowl, whisk wet ingredients thoroughly until smooth.
    3. Make a well in dry ingredients and add wet ingredients. Combine with a spatula until just moistened and then gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar.
    4. Bake until muffin tops are lightly browned, approximately 20 to 25 minutes or until a toothpick inserted in center of a muffin comes out clean.
    5. Sorghum Flour Blend Whisk together and store, tightly covered, in a dark, dry place.

Serves
Makes 12 muffins

Sorghum Pizza Crust

Ingredients
  • 1 tablespoon active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm milk of choice (110°F)
  • 2/3 cup sorghum flour, plus more for sprinkling
  • 1/2 cup tapioca flour
  • 2 teaspoons xanthan gum
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 2 teaspoons olive oil
  • 2 teaspoons cider vinegar
  • Your favorite pizza sauce and toppings (such as cheese and pepperoni)

Preparation
    1. Place oven racks in bottom and middle positions. Preheat oven to 425°F.
    2. Dissolve yeast and sugar in warm milk for five minutes. In food processor, process all ingredients, including yeast mixture, until well blended. Or mix in a medium bowl on low speed with an electric mixer. The dough will be soft.
    3. Place dough on a greased (not cooking spray) 12-inch nonstick pizza pan. Liberally sprinkle sorghum flour on dough; then press dough into a smooth layer with your hands, continuing to dust with flour to prevent sticking. Make the edges somewhat thicker to keep the toppings in place.
    4. Bake pizza crust 10 to 12 minutes on the bottom rack. Remove from oven and add sauce and toppings. Bake on middle rack until top is nicely browned, about 15 to 20 minutes. Remove from oven and cut into 6 slices. Serve warm.

Serves
Makes 1 crust

Sorghum Tabbouleh with Shrimp and Sherry Vinaigrette on Mixed Greens

Ingredients
To cook the sorghum
  • 1 cup uncooked whole grain sorghum (soaked overnight in water to cover)
  • 3/4 teaspoon sea salt, divided
  • 3 cups water
Dressing
  • 2 tablespoons freshly squeezed lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • 1/8 teaspoon white pepper
Vegetables
  • 1/4 cup shelled raw pumpkin seeds or pine nuts
  • 1 English or hothouse cucumber, unpeeled and chopped
  • 3 green onions, chopped
  • 1 small red bell pepper, chopped, or 12 grape tomatoes, halved
  • 1 small yellow bell pepper, chopped
  • 1/2 cup cooked edamame
  • 1/2 cup chopped seasonal fruit (figs, pears, apples, oranges, or dried cranberries)
  • 1/2 cup chopped fresh parsley, plus extra for garnish
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/4 cup crumbled feta cheese or queso fresco (optional)
  • Mixed Greens
  • 12 cooked large whole shrimp, peeled (or more to taste)

Preparation
    1. Drain soaked sorghum and discard water. In heavy medium saucepan, combine sorghum, 1/2 teaspoon salt, and 3 cups water. Bring to boil. Cover and reduce heat, simmering for 40 to 45 minutes. Transfer to strainer and drain well. Set aside.
    2. Make dressing: In screw-top jar, shake lemon juice, oil, vinegar, remaining 1/4 teaspoon sea salt and pepper until thoroughly blended and creamy. Set aside.
    3. Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Set aside.
    4. In large bowl, combine sorghum and vegetables and toss to blend. Add dressing and toss until all ingredients are well coated. Let stand for 20 minutes before serving.
    5. Arrange mixed greens on a large platter, top with tabbouleh, arrange shrimp on top, and serve, garnished with fresh parsley.

Serves
Serves 6

SOURCE: United Sorghum Checkoff Program


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