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S is for Sorghum

Sorghum is my new favorite all purpose gluten free flour. I cannot use it straight up to replace wheat flour in every recipe. But it works in many. I also like that my regular grocery store stocks it now, it is not crazy expensive, it is easy to work with, and it’s whole grain. It is not a nutritional super food, but it sure beats refined starches.

Sorghum flour is successful in pancakes (recipe below), waffles, muffins, piecrust, and fruit crisp toppings. The flavor has some natural sweetness. And I am in love with sorghum syrup, which is made from sorghum stalks. They look and stand tall just like corn stalks.

Pancakes with sorghum syrup, fruit and a sprinkling of nuts for dinner is true comfort food for me. If you have sorghum flour on hand, you probably have the other essential ingredients in your pantry. 100% sorghum flour pancakes are a great introduction to sorghum.

I do make a special trip to the health food store to by 6 jars of syrup at time. It is thicker and not as sweet as pure maple syrup. Perfect for my taste. A mix of sorghum syrup and corn syrup is available in my regular grocery store. But I don’t want the corn syrup part. Just 100% sorghum syrup please.

My “go to” recipe for pancakes includes buttermilk, nice thick buttermilk. But I do not always have it so I substitute soured milk with tasty results.

Please notice, I use soured milk, not spoiled milk. You simply add a tablespoon of acid, like lemon juice or vinegar, to a measuring cup. Then add milk to the one-cup line. Stir and allow to sit for a few minutes and you will notice the milk curdles. That is soured milk.

Right now, there are many posts and comments in the blogosphere regarding the safety of distilled vinegar. Please see Gluten Free NYC and Tricia Thompson’s blog post on diet.com. There is a simple solution if you choose not to use distilled vinegar, use lemon juice. You get a similar tart flavor, acid and no gluten.

I used cows’ milk, but you could try this with other kinds of milk. Goat, hemp, nut, rice or soy. I am interested to know if you try any of these and how you like the results. The lower protein milks probably will not curdle. But you still need to add the acid to make the baking soda fizz and raise up the pancakes.

The finished soured milk pancakes are a bit thinner than the buttermilk version. And the batter itself thinned while I was cooking the pancakes. The first pancakes cooked up evenly round. The later, thinner batter made scalloped pancakes that looked a bit like pretty flower petals. They all tasted great.

sour-milk-sorghum-pancake photo by vsimon

Sour Milk Sorghum Pancakes with Sorghum Syrup and Blueberries

Serves 2                                               Metric measures

1 tablespoon lemon juice or vinegar       15 ml  

   (not malt or flavored vinegar)

nearly 1 cup milk                                   225 ml

2/3 cup sorghum flour                           75 gm

1 teaspoon sugar                                  5 gm

1 teaspoon baking soda                         4 gm

½ teaspoon salt                                    3 gm

1 egg                                                    1

2 tablespoons oil                                   30 ml

1 cup blueberries                                   130 gm

sorghum syrup

Measure lemon juice or vinegar into a one cup liquid measuring cup. Add milk to the 1-cup line. Stir and allow to sit for about 5 minutes.

In a medium bowl, whisk together flour, sugar, soda, and salt.

In a small bowl whisk together soured milk, egg, and oil.

Add milk mixture to flour mixture, whisk until smooth.

sorghumpancakebatter

stirring-out-the-lumps-in-sour-milk-sorghum-pancake-batter photo by vsimon

Preheat griddle and oil it. Ladle enough batter onto the griddle to make a 3-4” pancake. Do not make them too big, or they will be very hard to flip. Drop blueberries onto the batter. Cook until bubbles form on the surface. Flip and cook a few minutes more.

Adding the blueberries to the batter on the griddle evenly distributes the berries, and keeps the color of the pancakes lovely. Stirring the blueberries into the batter in the bowl can make the pancakes an unappealing grayish blue. This is a bigger problem with frozen berries as they thaw.

sourmilk (13)

sorghum-pancake-with-blueberries photo by vsimon

Sorghum has also saved the day for gluten free beer. Beer with pancakes?  Ick. No, I usually have tea or milk. I do not drink much beer so I cannot comment on sorghum beer. Other than, I think it is cool that it is available.

What wonderful things have you made with any type of sorghum?

Update 8-30-2009  This post was entered into the Slightly Indulgent Monday kick off blog event, started by Amy Green of  Simply Sugar and Gluten Free. The whole grain sorghum flour and the rich syrup make this slightly indulgent. I can’t wait to see what else is entered!

4 Responses to “S is for Sorghum”

  1. Recipe for Gluten Free, Sugar Free Understanding & Choosing Gluten Free Flours, Part 2: Mixing Flours says:

    [...] Gluten Free Flour Recipes Carrot Date Spice Muffins Sour Milk Sorghum Pancakes from Linda at Kitchen [...]

  2. Heather says:

    Thank you for sharing this! I just got some sorghum flour and did not know what to do with it. The kids are sick so I can’t try the recipe til tomorrow, but wanted to tell you that I use almond milk all the time to make sour milk. It gets kind of sludgy, rather than curdled, but it works great in recipes. I look forward to exploring your blog!

  3. rdlinda says:

    Hi Amy,
    I love your outlook on food, eating healthy, and letting it evlove. Thanks for starting the blogging event.

  4. Amy Green - Simply Sugar & Gluten-Free says:

    Linda – I love your recipe & your pancakes look beautiful. I’ve never tried sorghum syrup but am putting it on my grocery list today. Thanks so much for participating in Slightly Indulgent Mondays!

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