Category Archives: Gluten-Free

Roasted Cherry Tomato Sorghum Rocket Salad

Here’s a zesty roasted cherry tomato sorghum rocket salad hearty enough for a meal.
  • 1 cup sorghum, rinsed in a fine mesh colander
  • 3 cups water
  • 1 pint cherry tomatoes
  • 1 tablespoon olive oil
  • Sea salt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon fine grain sea salt
  • 1 clove garlic, pressed or minced
  • Freshly ground black pepper, to taste
  • 3 cups rocket
  • 2 tablespoons grated Parmesan cheese
First, cook the sorghum: Combine rinsed sorghum and three cups water in a small pot. Bring to a boil, then cover and reduce heat to medium-low. Cook until the sorghum is pleasantly tender but still has some chew to it, about one hour.
To roast the cherry tomatoes: Preheat oven to 400 degrees Fahrenheit. Line a small, rimmed baking sheet with parchment paper for easy cleanup. Toss the whole cherry tomatoes with one tablespoon olive oil and a sprinkle of salt. Roast until the tomatoes are soft, plump and starting to burst open, about 18 minutes.
To make the dressing: Whisk together the olive oil, lemon juice, red pepper flakes, salt and pepper until emulsified.
Once the sorghum is done cooking: Drain off any excess water and pour the cooked sorghum into a serving bowl. Pour in all of the dressing, all of the cherry tomatoes and their juices, rocket, and Parmesan. Toss well and serve.

Sorghum-Brined Grilled Pork Chops

Make sorghum-brined grilled pork chops with quinoa for a light, healthy gluten-free meal.
  • – 2 quarts water
  • – 1/2 cup brown sugar
  • – 1/2 cup sorghum syrup
  • – 1/2 cup kosher salt
  • – 1/4 cup apple cider vinegar
  • – 1 tsp ground mustard seed
  • – 4 bay leaves
  • – 5 allspice berries
  • – 3 cloves
  • – ground pepper
  • – 2 red onions, sliced in rings (optional)
  • – 1 pineapple, sliced in rings (optional)
  • – 6 bone-in pork chops
In a saucepan, bring 2 quarts of water to a boil with the following nine ingredients. Let simmer until sugar and syrup have dissolved. Remove from the heat and let cool. Transfer to the refrigerator for about 2 hours until cold.
Submerge pork chops in the chilled brine and let marinate for up to 8 hours. Remove pork from the brine, dry with paper towels, and rub with olive oil.
Preheat grill to medium-high. Sear the pork chops on the hottest part of the grill for about 3 minutes on each side until marks form. Move to a cooler part of the grill to finish cooking until a meat thermometer registers 155 F.
If grilling pineapple and onion to garnish, rub with olive oil, salt, and pepper and grill for about 4 minutes per side, turning after 2 minutes, once grill marks have formed.

Tropical Sorghum and Shrimp Salad

This tropical sorghum and shrimp salad makes a perfect summer lunch or light and healthy dinner.

1 cup uncooked whole grain sorghum (soaked overnight in water to cover)
3/4 teaspoon sea salt
2 cups water
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar
1/8 teaspoon white pepper
1/4 cup shelled raw pumpkin seeds
  • 1 English or hothouse cucumber, unpeeled and chopped
3 green onions, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1/2 cup chopped mango, or mandarin oranges
  • 1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
Mixed Greens
  • 1/4 cup crumbled feta cheese or queso fresco (optional)
  • 12 cooked large whole shrimp, peeled (or more to taste)
Cook the sorghum: Drain the soaked sorghum and discard water. In a heavy medium saucepan, combine sorghum, 1/2 teaspoon salt, and 2 cups water. Bring to boil. Cover and reduce heat, simmering for 40 to 45 minutes. Transfer to a strainer and drain well.Make dressing: In a screw-top jar, shake the lemon juice, oil, vinegar, remaining ¼ teaspoon of sea salt and pepper until thoroughly blended and creamy.Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes.

In a large bowl, combine the sorghum and the 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 sorghum and vegetables, arrange shrimp on top, and serve, garnished with fresh parsley.

Garlic Green Beans with Sorghum and Goat Cheese

This delicious side of garlic green beans with sorghum and goat cheese is very versatile, and can easily be cooked in foil on the grill.
  • 1 cup sorghum grain
  • ¼ teaspoon salt
  • ½ pound green beans, ends trimmed
  • 1 tablespoons olive oil
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt
  • 1.4 teaspoon black pepper
  • ¼ cup goat cheese crumbles
Rinse sorghum and place in a sauce pan with salt and enough water to cover by 2″ or more. Bring to a boil, reduce to medium heat, and cook until sorghum is tender but still chewy, about one hour. If water levels get low, add more. Drain sorghum and set aside.
Preheat oven to 400˚.
Bring a pot of water to a boil and add green beans, blanching for 3-4 minutes. Green beans must be bright green and just tender. Drain and toss with olive oil, garlic, sea salt, and black pepper. Put in roasting pan and roast until green beans start to blister, 20-25 minutes (optionally may be roasted in foil on the grill).
After removing green beans from the oven, toss into a large bowl with sorghum and goat cheese. Serve warm.

Gluten Free Cajun Chicken Tenders

Try a touch of the south with a little zing in these gluten-free cajun chicken tenders.
  • 1 1/2 pounds chicken breast tenders
  • 1 egg
  • 1/2 c milk
  • 1/2 c sorghum flour
  • 1 1/2 Tbsp corn starch
  • 1/2 tsp paprika
  • 1/2 tsp Cajun seasoning
  • 1/8 tsp cayenne
  • 1/8 tsp black pepper
  • 3-4 c high temperature vegetable oil
Rinse chicken and pat dry.
In a medium bowl, blend sorghum flour, corn starch, paprika, Cajun seasoning, cayenne, and black pepper.
In a separate bowl, whip the egg with the milk. Dip each chicken tender to coat with the egg mixture, then dredge each in the flour mixture until well-coated on all surfaces. Shake off excess.
In a large, heavy and deep pot, heat oil on medium high heat until about 350 degrees F. Gently submerge tenders, working in 2-3 batches, so as not to splatter the oil.
Fry each batch until browned (about 4 minutes). Remove to a strainer over a bowl to drain.

Orange Coconut Sorghum Cookies

These Orange Coconut Sorghum Cookies are a cinch to whip up in minutes. They’re also gluten-free and healthy!
  • ½ cup sorghum
  • ¼ cup powdered sugar
  • 3 tablespoons coconut oil
  • 1 tablespoon + 2-3 teaspoons coconut milk
  • 1 tablespoon orange zest
Heat oven to 350ºF.
Mix coconut oil with rice flour and powdered sugar. Add in coconut milk until it is soft enough to form a cookie dough. Add in zest.
Scoop by the tablespoon onto a baking sheet.
Cook in oven for 7-10 minutes or until edges are a bit golden. Let cool on pan for 2 minutes.

Moroccan Carrot Sorghum Soup

The spices in this Moroccan Carrot Sorghum Soup will warm up any fall or winter day.
  • ½ cup sorghum
  • 1 ½ cups water
  • 3 tablespoons olive oil, divided
  • 1 medium white onion, chopped
  • 2 teaspoons fennel seeds
  • 1 ½ teaspoon cumin seeds
  • 1 ¼ pounds carrots, peeled and sliced into ¼-inch thick coins
  • ½ pound sweet potatoes, peeled and cubed (1 large or 2 medium)
  • 6 cups low-sodium vegetable broth
  • 1 teaspoon ground coriander
  • 1 bay leaf
  • 1 teaspoon fresh lemon juice
  • Kosher salt, to taste
  • Freshly ground pepper, to taste
Rinse the sorghum and place in a pot with water. Bring to a boil, cover and reduce heat to a simmer until the grains are tender, about 45 minutes. Drain away any excess liquid and set aside.
In a large soup pot over medium heat, warm 2 tablespoons of the olive oil and cook the onion until soft and translucent, 4 to 5 minutes. Add the fennel and cumin seeds and cook, stirring until fragrant, 1 to 2 minutes. Add sweet potatoes, carrots and remaining 1 tablespoon olive oil and stir well to coat with onion mixture. Cook down for 5 minutes. Add broth, coriander and bay leaf.
Bring mixture to a very low boil. Cover, reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Discard bay leaf and puree soup in batches in a food processor or with an immersion blender. Stir in the cooked sorghum and add lemon juice, salt and freshly ground pepper to taste.

All Purpose Gluten Free Bread Recipe

This all purpose gluten free bread recipe makes enough dough for at least four 1-pound round loaves or three in a loaf pan.
  • 2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 3 cups tapioca starch (tapioca flour)
  • 2 tablespoons granulated yeast
  • 1 tablespoon kosher salt
  • 2 tablespoons xanthan gum
  • 2 2/3 cups lukewarm water
  • 4 large eggs
  • 1/3 cup neutral-flavored oil
  • 2 tablespoons honey
1. Mixing and storing dough: Whisk together the flours, tapioca starch, yeast, salt and xanthan gum in a 5-quart bowl or a lidded (not airtight) food container.
2. Combine the liquid ingredients and gradually mix them with the dry ingredients, using a spoon, a 14-cup food processor with dough attachment, or a heavy-duty stand mixer with paddle, until all the dry ingredients are well incorporated. You may have to use wet hands to get the last bit of flour to incorporate if you are not using a machine.
3. Cover (not airtight) and allow dough to rest at room temperature until it rises, approximately 2 hours.
4. The dough can be used immediately after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 7 days. The flavor will be best if you wait for at least 24 hours of refrigeration.
5. On baking day: heavily grease an 8 1/2 x 4 1/2 inch nonstick loaf pan. Use wet hands to break off about a 1 1/2 pound (cantaloup sized) piece of the refrigerated dough. Quickly shape it into a ball. The dough is not stretched because there is no gluten in it. Just gently press it into shape. You may need to wet your hand a little more to prevent the dough from sticking and to create a smooth surface, but don’t use so much water as to make the dough soggy.
6. Elongate the ball into a narrow oval and put it in the loaf pan. Allow the loaf to rest, loosely covered with plastic wrap for 90 minutes (40 minutes if you’re using fresh, unrefrigerated dough).
7. Thirty minutes before baking time, preheat oven to 425 degrees F. Place an empty metal broiler tray on any other rack that won’t interfere with the rising bread.
8. Place the loaf pan on a rack near the center of the oven. Pour 1 cup of hot tap water into the broiler tray, quickly close the oven door (to trap the steam). Bake for about 40 minutes, until richly browned and firm. Smaller and larger loaves will require adjustments in resting and baking time.
9. Remove the bread from the pan and allow to cool on a rack before slicing.
*if bread does not easily slide out of pan, wait about 10 minutes and try again. Don’t force the bread out of the pan.

Vegan Chocolate Chipotle Cake

Gluten free, dairy free, vegan chocolate goodness
  • 2 cups sugar
  • 1 1/2 cups (3 sticks) dairy free butter, melted (or coconut oil)
  • 3/4 cup cocoa powder
  • 1 1/4 cup sorghum flour
  • 1/2 cup tapioca starch
  • 1/2 cup cornstarch
  • 2 tsp xantham or gaur gum
  • 1/2 tsp salt
  • 2 tsp gluten free baking powder
  • 1 1/2 tsp chipotle powder
  • 2 tsp cinnamon, ground
  • 1/2 tsp fresh nutmeg, ground
  • 1/2 tsp cardamom, ground
  • 1 cup non-dairy milk (rice, coconut, almond, soy)
  • 6 Tbsp vinegar
Chocolate Glaze and Directions:
  • 1 cup confectioners sugar
  • 4 tbsp milk
  • 1/2 cup cocoa powder
  • 2 tbsp earth balance, softened
Mix all ingredients together using an electric mixer until super smooth. Make sure you wait until cake is cool to make though, as it hardens semi-quickly.

Cake Directions:

Preheat oven to 350 °F. Grease a standard size bundt cake pan well.

In large mixing bowl, mix together sugar, melted margarine and cocoa powder.
In separate bowl, combine sorghum flour, tapioca flour, cornstarch, xanthan gum, salt, baking powder and chipotle powder.
With mixer set on low speed, alternate between adding flour mix and non-dairy milk to the rest of the batter, scraping sides as necessary. Once well mixed, stir in vinegar one tablespoon at a time.
Spread cake batter evenly into prepared bundt cake pan.
Bake in preheated oven for 60-70 minutes, or until knife inserted in middle comes out clean. Mine was done closer to the 65 minute mark, but check after 55 minutes to make sure you don’t end up with a burnt bundt. My pan was also super thick, so keep that in mind too while your cake is baking.
When your cake has thoroughly cooled, gently remove from pan and pour on chocolate glaze. Let glaze harden before slicing.

Walnut Pear Sorghum Muffins

These delicious Walnut Pear Sorghum Muffins will sweeten up any morning. Recipe makes 18 muffins.
  • 10 tablespoons unsalted, soft butter
  • 1 cup white sugar
  • 2 large eggs
  • 2 teaspoons lemon zest
  • 1 cup White Sorghum Flour
  • 1 cup White Rice Flour
  • 1 cup Tapioca Flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups plain yogurt
  • 1 cup pear, peeled and diced
  • ½ cup chopped walnuts
  • 2 tablespoons raw sugar
Preheat the oven to 375.
Cream the butter and sugar together, until just combined. Do not overmix. Add the eggs, one at a time, mixing after each egg.
Combine all the dry ingredients together. Add one half of the dry ingredients to the wet mixture, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-half of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.
Add the pears and walnuts to the mixture.
Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup. Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.
Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of sweet muffins.