Sorghum, undoubtedly, has been a hit in recent years in gluten-free diets. Some scholars even state, that in the future it will replace rye and potatoes. If you have not heard about this plant yet, below we will talk about its properties.
The plant resembles corn and is referred to as African millet. Sorghum – one of the most effective in the cultivation of cereals. Drought tolerant plant, fungi and mold, easily adaptable to environmental conditions. Doesn't require expensive fertilizers. Buy sorghum seeds in Ukraine, you can contact ERIDON.
From antiquity to the present day
This ancient gluten-free grain has been used since 8000 BC in Egypt and Sudan. The US is currently the largest producer of sorghum, but it is also grown in many parts of the world – in India, Africa, Australia, Central and South America.
Interesting, that all parts of this plant are used – leaves for animal feed, stems for fuel and building materials, and from grains they make:
- flour;
- cereals;
- and even alcohol.
Although the cultivation of this grain in Ukraine is currently insignificant, supposed, that his popularity will increase, especially in sandy areas with little rainfall.
Sorghum comes in many varieties. Most often, we grow red and orange. Cream and white – for flour, and black and brown varieties are very rich in antioxidants, which are used in the food industry.
Sorghum: what is the use of grain?
Sorghum is mainly composed of carbohydrates. It also contains high amounts of fiber, which supports the functioning of the digestive tract, prevents constipation and neutralizes stomach acids, and also accelerates the elimination of toxins from the body. Its grains contain starch, mineral salts, which contain important macros- and trace elements, such as calcium, phosphorus, iron and B vitamins, which speed up metabolism and support the functioning of the nervous system.
Grains are also rich in manganese, which is an essential component of bones and affects sexual performance, fertility, thyroid function and protects against free radicals. Sorghum is also high in potassium and low in sodium, therefore it regulates blood pressure and fluid levels in the body. Seeds are high in antioxidants. Gluten free.
Sorghum is a cereal with a very high health potential.. This is confirmed by laboratory studies and conducted tests on humans.. It has been proven, that sorghum inhibits colon cancer cell growth, protects against insulin resistance and diabetes (has a low glycemic index), lowers blood cholesterol levels. Scientists also say, that sorghum is safe for humans, to avoid wheat (eg, people, suffering from celiac disease) and other cereals.
Sorghum in the kitchen
Most often in the form of flour , cereals , flakes. Sorghum has a mild sweetish taste and easily absorbs the aromas of other ingredients. Flour can be used to make pies, pancakes, dumplings, cous cous, biscuit, waffles . It is a great substitute for potatoes and rice in main dishes. You can make alcohol from it. Fried sorghum – delicious alternative to popular popcorn.
Add a small amount of sorghum flour for gluten-free baked goods, as it improves their taste, especially bread and yeast cakes. Also suitable for thickening sauces.
note! Sorghum should be rinsed in cold water and soaked overnight before cooking. Boil the next day in the same water 20-40 minutes on low heat.
Pan bread recipe (Fletbrad)
3-4 pieces
Ingredients:
- 1 a glass of sorghum flour
- 1,5 teaspoons of baking powder
- ½ teaspoon salt
- about a cup of thick yogurt
Useful accessories: cup, whisk, non-stick frying pan, frying spatula.
preparation:
Put flour in a bowl, baking powder and salt. Mix. Add yogurt. Knead the dough. If it's too dry, add some yogurt. Set aside for 30 minutes, then divide the dough into several parts. Sprinkle each with flour and roll into thin round pancakes. Fry in a well-heated, fat-free skillet 1-2 minutes on both sides.
