Say Hello to Sorghum Gluten-Free Grain 

sorghum-recipe gluten free

Health Benefits of Cooking with Sorghum
by VERGE Staff | Food and Health | Sunday, July 24, 2016

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:


Pearled Sorghum Tangy Pear Salad
Contributed by Nu Life Market)

Here’s what you need...


            1/2       cup cooked Nu Life Market Pearled Sorghum Grain

            8          cups prepared mixed baby greens 

            1          small red onion, halved and thinly sliced

            1/3       cup dried cranberries


            2          red Anjou pears, halved vertically and thinly sliced


                       Favorite dressing or balsamic vinaigrette

To cook sorghum, a ratio of one part sorghum to four parts water should be used. In appropriate size saucepan, add water and heat until boiling. Add sorghum and allow to simmer on medium heat, stirring occasionally, for approximately 45 minutes or until desired tenderness.

Once cooked, drain water from pan and rinse cooked grain. Allow cooked sorghum to cool completely before adding to salad, to avoid wilted lettuce.

Toss together cooked sorghum, baby mixed greens, onion and dried cranberries in large bowl.

To serve, place desired amount of tossed lettuce mixture onto salad plate, adorn with 5 pear slices and drizzle with desired amount of dressing.

Photo caption: Pearled Sorghum Tangy Pear Salad


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