Gluten-Free Sorghum Recipes
(print-friendly link that includes 5 recipes at end of article)
Jenny Rees, MS, and Alice Henneman, MS, RD, UNL Extension EducatorsSearch This Site |Email This Page to a Friend
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- Overview
- Gluten-free recipes made with sorghum
- Additional resources
Celiac disease (CD) is triggered by ingesting certain proteins, commonly referred to as “gluten,” which are naturally present in some cereal grains. While CD can’t be cured, its symptoms can be controlled through diet. One of the grains people with celiac disease can eat is flour processed from food sorghum varieties. Whole grain sorghum flour is a wholesome, hearty grain that provides important fiber and has a mild flavor that won’t compete with the delicate flavors of other food ingredients.
CD is a genetic disorder and may occur in children as well as adults. Approximately one in 133 people may have CD; the majority of these individuals have not been diagnosed.
When someone with CD eats gluten, an autoimmune response that damages the small intestine is set off. In turn, the small intestine loses its ability to absorb the nutrients in food, leading to malnutrition and other complications. The symptoms vary widely among people. An extensive list of symptoms is given on the Celiac Sprue Association (CSA) Web site at http://csaceliacs.org
Though gluten is commonly associated with wheat, foods made with barley and rye must also be avoided. The use of oats is questionable at this time. For a comprehensive list of all the grains and flours currently considered consistent, questionable or not consistent with a gluten-free diet, check on the CSA Web site at http://csaceliacs.org
In substituting sorghum flour for wheat flour in recipes, a combination of flours often is used. It is possible to purchase already-mixed all-purpose gluten-free baking flours. Or you can mix your own — following are three substitution possibilities which include sorghum flour. Because sorghum does not contain gluten, a “binder” such as xanthan gum, must be added when gluten is needed to create a successful product. Add one-half teaspoon xanthan gum per cup of sorghum flour for cookies and cakes or one teaspoon per cup of flour for breads. Other ingredients used as binders in some recipes include egg whites, unflavored gelatin, cornstarch and guar gum.
| Cookie Mix (makes 2 cups) by Mary Schluckebier 1/4 cup chickpea flour 1 3/4 cup sorghum flour 1/4 cup sweet rice flour Source: CSA Web site at http://csaceliacs.org |
Four Flour Bean |
Carol’s Sorghum Blend |
| NOTE: If a recipe wasn’t specifically developed to be gluten-free, additional adjustments beyond changing the types of flours may be needed. Learn more about gluten-free diets at the CSA Web site at http://csaceliacs.org |
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Storing sorghum flour
Store sorghum flour in moisture-vapor-proof, air-tight glass or metal containers or plastic freezer bags. Keep in a cool, dry, dark place if it will be used within a few months; store in a refrigerator or freezer for longer storage.
Click the link below to download 5 recipes made with sorghum flour that are suitable for someone with CD; the information in this Web article is included with the recipes.
NOTE: If you have trouble opening any of the following pdf files, email Alice Henneman.
Click HERE to download the following 5 recipes made with sorghum: pdf- Bread
- Pancakes
- Chocolate Chip Cookies
- Apple Crisp
- Sorghum Pie Crust and Crumb Topping for Fruit Pie
For additional resources, click on the following links:
- Gluten-Free PowerBars
- Gluten-Free Grab 'n Go
- Gluten-Free -- A Special Treat: Cupcakes and Baking Tips
This publication is made available through a grant from the Nebraska Grain Sorghum Board. For more information about sorghum -- tips for cooking, where to purchase, etc.-- call the Sorghum Board at (402) 471-4276 or email sorghum.board@nebraska.gov
Thank you to the following people for reviewing these materials: Barbara Kliment, Executive Director, Nebraska Grain Sorghum Board; Beckee Moreland, Co-chair of Star City CSA Support Group and gluten-free education and menu consultant; Jean Guest, PhD, RD, LMNT, dietitian advisor for the Celiac Sprue Association and Jamie Kabourek, MS, RD, University of Nebraska Food Allergy Research & Resource Program.
Use of commercial and trade names does not imply approval or constitute endorsement by
the University of Nebraska–Lincoln Extension. Nor is criticism implied of products not mentioned.
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