You definitely don’t have sorghum in your pantry right now, but you’ve probably eaten or drunk it previously. This ancient whole grain is frequently utilized in processed foods including as chips, snack bars, baking mixes, cereals, and even beer. In addition to being naturally gluten-free and energy-efficient, it is an excellent alternative for runners.
It is as easy to prepare in its natural state as it is to prepare brown rice, and it is very healthy. But before you add this grain to your repertoire, you should familiarize yourself with its various forms, why it is beneficial for runners, and how to include it in your diet.
What is sorghum?
This 8,000-year-old whole grain is predominantly farmed in the United States. It’s actually been consumed across the world for years but is becoming more popular in the U.S. as more people are looking for gluten-free, whole-grain options. Sorghum is also regarded as an environmentally-friendly crop due to its ability to harness solar energy efficiently and resist droughts.
Sorghum resembles couscous in appearance and has a flavor profile reminiscent of nuts. It is available in numerous variants, including:
- Whole-grain sorghum, which is the purest form of sorghum. It resembles couscous but has a slightly chewy consistency.
- Pearled sorghum has a softer texture and less protein and fiber than whole grain sorghum kernels because the outer layer has been removed.
- Sorghum flour, which is ground sorghum, is available in two forms: whole grain and white.
- Sorghum that has been popped resembles and tastes like popcorn, but is slightly smaller.
- The natural sweetener sorghum syrup is made from a sweet variety of sorghum. It has a similar dark color and consistency to molasses, but a milder flavor.
Are There Health Benefits to Eating Sorghum?
Sorghum is a nutritious grain that may be used in a variety of ways.
It is abundant in B vitamins, magnesium, potassium, phosphorus, iron, and zinc, among other vitamins and minerals. It is also a great source of protein, fiber, and antioxidants.
Furthermore, whole sorghum may easily substitute rice or quinoa in the majority of recipes. Pop the whole grains on the stovetop to make popcorn for a healthy snack. Finally, use sorghum flour as a substitute for gluten-containing flours.
Try sorghum if you’re seeking for a nutritious grain to add to your next meal.
Is Sorghum Gluten Free?
Sorghum is a naturally gluten-free grain that has various applications in the realm of gluten-free foods. Producers of grains should reduce whole grains to a soft flour that can be used in gluten-free baking. The flour’s silky texture makes it an ideal replacement for baked items.
How to incorporate sorghum in your diet?
Sorghum may be the answer for those who wish to add more nutrients to their diet or are seeking gluten-free grain options. It can be cooked in a variety of ways, including on the stovetop, in a slow cooker, in the oven, or in a rice cooker. Even larger quantities of sorghum can be prepared, frozen, and re-heated without any loss of flavor, texture, or nutritional value.
If you’re unfamiliar with sorghum, it is suggested that substituting 50 percent cooked sorghum for 50 percent cooked brown rice can create a new flavor. Sorghum can be used as a pilaf or risotto foundation, and it also makes a great addition to soups and stews.
Additionally, sorghum can be found in these healthful packaged meals.
This cereal has gluten-free ingredients, including oats and sorghum. This cereal is minimal in sugar (only 6 grams per cup) and delivers easily digestible carbohydrates for pre-workout morning runs.
Whole grain sorghum flour and whole grain sorghum are the first two components in these gluten-free chips, making them ideal for health lovers seeking a healthier snack or anyone seeking a gluten-free chip option.
Try this new vegan and gluten-free crispy crunchy oat bar made with sorghum if you enjoy granola bars. Keep some in your bag and snack on it while traveling to the next group run.