SOURCE: United Sorghum Checkoff Program

May 23, 2011 05:00 ET

Great Grains From United Sorghum Checkoff Program

A Surprising Source for Gluten-Free Cooking

MISSION, KS--(Marketwire - May 23, 2011) - (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.

Sorghum Tabbouleh with Shrimp and Sherry Vinaigrette on Mixed Greens
Serves 6
To cook the sorghum:
1cup uncooked whole grain
sorghum (soaked overnight in
water to cover)
3/4teaspoon sea salt, divided
3cups water
Dressing:
2tablespoons freshly squeezed
lemon juice
3tablespoons extra virgin olive oil
1tablespoon sherry vinegar
1/8teaspoon white pepper
Vegetables:
1/4cup shelled raw pumpkin seeds
or pine nuts
1English or hothouse cucumber,
unpeeled and chopped
3green onions, chopped
1small red bell pepper, chopped,
or 12 grape tomatoes, halved
1small yellow bell pepper, chopped
1/2cup cooked edamame
1/2cup chopped seasonal fruit
(figs, pears, apples, oranges,
or dried cranberries)
1/2cup chopped fresh parsley,
plus extra for garnish
1/2cup chopped fresh cilantro
1/4cup chopped fresh mint
1/4cup crumbled feta cheese or
queso fresco (optional)
Mixed Greens
12cooked large whole shrimp,
peeled (or more to taste)

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.

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.

Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Set aside.

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.

Arrange mixed greens on a large platter, top with tabbouleh, arrange shrimp on top, and serve, garnished with fresh parsley.

Sorghum Blueberry-Lemon Muffins
Makes 12 muffins
Dry Ingredients
2 1/3cups Sorghum Flour Blend
(see below)
3/4cup granulated sugar
1tablespoon baking powder
1 1/2teaspoons xanthan gum
3/4teaspoon salt
Wet Ingredients
1cup milk of choice, at room
temperature
1/3cup canola oil
2large eggs, at room temperature
1tablespoon grated lemon peel
1teaspoon vanilla extract
Add-Ins and Topping
1cup fresh blueberries
1tablespoon sugar for sprinkling
on muffins

Preheat the oven to 375°F. Generously grease a standard 12-cup nonstick muffin pan.
Whisk dry ingredients together in large bowl. In separate bowl, whisk wet ingredients thoroughly until smooth.

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.

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.

Sorghum Flour Blend
1 1/2cups sorghum flour
1 1/2cups potato starch or cornstarch
1cup tapioca flour

Whisk together and store, tightly covered, in a dark, dry place.

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

Place oven racks in bottom and middle positions. Preheat oven to 425°F.

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.

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.

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.

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

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