An ancient grain with roots that trace back as far as 8000 B.C., sorghum is seeing a resurgence as demand for non-GMO and gluten-free food grows.
Sorghum is an excellent substitute for those with Celiac disease or gluten intolerance, and can be used to make both leavened and unleavened breads, various fermented and unfermented beverages and can be steamed, popped, flaked or consumed as a whole grain or syrup.
“Sorghum is light in color, has a pleasing texture and tastes similar to wheat, which makes it perfect for use in gluten-free baking,” said gluten-free expert and cookbook author Carol Fenster.
Sorghum also provides iron, calcium, potassium, as well as polycosinol, which research has shown to lower serum cholesterol and may improve heart health.
Contrary to the perception that some grains lead to a spike in blood sugar, research has indicated that sorghum offers slow digestibility and a lower glycemic index. Foods with a lower glycemic index are believed to increase satiety, which means people feel fuller longer, aiding with weight management.
White, food grade sorghum can be milled directly into whole grain flour to produce foods such as cookies, cakes, breads, pizza dough, pastas, cereals and more. Whole grain sorghum is also a healthy addition to salads. Sorghum’s natural attributes make it possible to enjoy deliciously healthful and gluten-free versions of some of America’s favorite foods, thanks to these recipes.
For more recipes and tips for cooking with sorghum, visit www.HealthySorghum.com.