The popping variety of sorghum is becoming a popular healthy snack, as it pops light and tasty like popcorn, is low in calories and fat, and gluten-free. Sorghum is high in protein and can also be milled into flour for use in gluten-free recipes.
To pop, pour one cup of Sorghum into a heavy saucepan with 1/2 cup of canola oil. Make sure the kernels are in a single layer. Cover saucepan and place over high heat. Kernels will pop like popcorn. Note: Approximately 60 to 70% of Sorghum kernels will pop.
To cook, place 1 cup of Sorghum in a saucepan with 4 cups of water. Bring to a boil, reduce heat and simmer, covered, for 30 minutes.
Storage & handling
Store in a dry, cool place.
Sorghum (Sorghum bicolor) is a gluten-free grain, similar to corn, that scientists believe was first grown as many as 5,000 years ago in Africa. In the 1850s it found its way to North America, where it was used as forage and as a source of sugar for syrup. Sorghum requires less water than corn, and can survive droughts by going dormant, making it an ideal crop for hot, dry climates.
Although in the United States most sorghum produced is fed to animals, the versatile grain is gaining popularity as a food grain due to the growing interest in gluten-free foods. The popping variety of Sorghum is becoming a popular healthy snack, as it pops light and tasty like popcorn, and is low in calories and fat. Sorghum can also be milled into flour, and is a popular ingredient in gluten-free baking.