Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Sorghum- Dried Whole Grain


ArtGirl

Recommended Posts

ArtGirl Enthusiast

I am allergic to corn and potatoes and am always looking for something else as a side dish other than rice.

While browsing the aisles in an Asian market I came across a bag of dried sorghum grain. Asked about it and was told it is used in soups.

I also found on the internet that it can be eaten as a side dish with butter and seasonings.

And, one is supposed to be able to pop it like popcorn (haven't tried that, yet).

You cook it in water like rice (some say to soak it first - I have soaked it for an hour, but other times not soaked it at all - couldn't tell any difference). The texture is soft yet a bit firm, just like rice or barley. It has little flavor of its own, so takes on the flavor of whatever it is eaten with.

Cooked in soup stock it makes a very nice subsitute for barley. It contains some protein so is a nice addition to a hearty soup. When it's fully cooked it's maybe a little larger than barley.

I've eaten it just alone with butter, salt and pepper and some onion powder and it was so much like eating hominy I was in heaven (that's one corn product I really miss).

I was hesitant to try it at first (you know, new food and all), but it is now one of my staples.

I heartily recommend this grain for anyone, but especially for those of us with other food allergies who are so limited.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



RiceGuy Collaborator

Thanks for posting this. I've been eating millet for awhile now, and really enjoy it. Apparently, sorghum is supposed to be similar, but I've yet to try it. Your post has me resolved to get some. It sounds larger than millet from your description, which I'd like also.

I always thought hominy was basically corn grits, no? It sounds larger, from what you describe.

Another one I've been wanting to try is Job's Tears, which is gluten-free even though it is often misleadingly referred to as Chinese pearl barley. Maybe your Asian market has it.

Some others, though smaller, include amaranth and teff. Both have more protein and fiber than sorghum, millet or brown rice.

ArtGirl Enthusiast

Rice Guy - the sorghum grains are definitely larger than millet, round and flat. Uncooked, about the diameter of a large bell pepper seed, but fat. Cooked, about the size of an uncooked split pea.

Hominy is from whole corn kernals that are soaked somehow that causes them to swell. Then they are cooked. They are large - about the size of a cooked garbonzo bean.

I have not liked millet flour - seems bitter in baked goods. I know you use it a lot. Maybe it's an acquired taste. Have never tried the cooked seed. Same with amaranth. Never heard of Job's Tears/Chinese pearl barley. I'll look for it at the Asian market.

Haven't tried Teff yet. Been happy with what I've been using and guess I didn't feel the need to try yet another flour grain. Does it have a strong flavor? As flour, or as whole grain cereal?

RiceGuy Collaborator

Thanks for the visual descriptions of sorghum and hominy. I guess I was thinking of hominy grits, which would be ground up hominy, I suppose. Sounds similar to something I've seen called posole, which is also a corn product.

I never noticed any bitterness from millet flour or grain. Perhaps the one you tried was a bit rancid or something, or maybe I'm accustomed to it. I did find that all Bob's Red Mill flours are less than desirable, so I don't buy them. It seems the stone grinding produces too much heat, partially breaking down the naturally occurring oils. I've had millet flour from India, and it was definitely different than domestically grown. It didn't seem spoiled, and I'm not sure how to describe it, but I don't plan to buy it again.

There are two varieties of teff - brown and ivory. The brown is stronger in flavor, sorta reminds me slightly of cocoa, and goes with cocoa and other strong flavors very well. Would probably be wonderful in coffee cakes, brownies, etc. The grain makes a good hot cereal too. The ivory is mild IMO, and has an aroma and flavor I really like in breads. I think many describe it as having a nutty flavor. I got some ivory teff grain, but haven't tried it yet.

Perhaps my favorite whole grain thus far has been Kasha (roasted buckwheat). Roasting brings out a wonderful flavor and aroma, and the slight bitterness of the raw grain is gone. Great for hot cereals, stews, casseroles, etc. My gut seems to like this grain best.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - RMJ replied to Me,Sue's topic in Coping with Celiac Disease
      1

      Nausea

    2. - Colleen H posted a topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      0

      Stomach burning and neuropathy

    3. - sleuth replied to fatjacksonthecat's topic in Coping with Celiac Disease
      18

      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

    4. - Scott Adams replied to fatjacksonthecat's topic in Coping with Celiac Disease
      18

      Nicotine Gum For Gluten Symptoms.. Am I Crazy?

    5. - Me,Sue posted a topic in Coping with Celiac Disease
      1

      Nausea


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,837
    • Most Online (within 30 mins)
      7,748

    Juliane
    Newest Member
    Juliane
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • RMJ
      I have trouble with nausea. It often starts when I’m anxious about something (home repairs, sick dog) but continues long after the home is repaired or the dog is healthy again. When it happens I eat less and lose weight.  My gastroenterologist suggested ginger or peppermint tea. I don’t know if that will work or not because I haven't had the problem since she suggested it.
    • Colleen H
      Hello  I'm not sure what to think . Seems no matter what I do I get sick. I had some yogurt with only 2 grams of sugar and is labeled gluten free ...the strawberry version seemed to really set me off My jaw is burning as well as my stomach and my feet.  Horrible pain..plus acid reflux and nausea... sensitivity to touch pain. ..yikes !! I don't know if it's from the lactose in the yogurt or if I'm getting an ulcer  This condition can make you question yourself quite a bit.  Then if you are not sure the anxiety comes 😞 Does any of these symptoms sound familiar to anyone? The neuropathy is quite intense.  What do you eat or drink after this happens  Open to suggestions  Thank you 
    • sleuth
      Of course my son is on a 100% gluten free diet.  I wish his symptoms were not debilitating as there are right now.  He cannot work, even when a miniscule of cross contamination occurs.  It's not just GI distress, but intense fatigue, brain fog, depression, anxiety, insomnia, etc.  It's literally neurological inflammation.  Not to be taken lightly here.  We have sought out many other possible ways to cope during this window of time (8 months!!!!)  without success.   AN-PEP does not help and seems like studies on this are not well researched.  So, we are trying this out because research shows some promising results.  And, all participants showed no cravings afterwards, no signs of addiction.  The patch is different than the oral route such as smoking, vaping, gum, pouch, etc. 
    • Scott Adams
      Have you tried AN-PEP enzymes, for example, GlutenX (who is a sponsor here)? A lot of research has shown that it can break down small amounts of gluten in the stomach, before it reaches the intestines. It might be a better approach than risking nicotine addiction, and the questionable research around this. I also hope that he’s trying to be 100% Gluten-Free.
    • Me,Sue
      Hi all  I was diagnosed Coeliac a few years ago and follow a gluten free diet. The list of foods that I can eat without a problem grows shorter on a weekly basis. [I also have diabetes and asthma also].  BUT the reason I am posting this is because I seem to struggle with nausea quite a lot, which is really quite debilitating, and I was wondering if others suffer from nausea, even if following a gluten free diet. 
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.