sorghum recipes
Recipe Roundups

14 Sorghum Recipes For A Delicious Gluten-Free Diet

Sorghum is a grain that’s packed with healthy fiber and protein. It has a slightly nutty flavor that is enhanced by its hearty, chewy nature. This musty grain is mostly used in distilleries and the starch industry, but it can also be used as a meat extender as well as for baking and making certain snacks.

Sorghum also has a low glycemic index, making it suitable for a variety of diets. So, if you’re trying to add some extra nutrients to your meals, these 14 sorghum recipes with sorghum grain, flour, or syrup are a wonderful place to start.

#1. Best Gluten-Free Pizza Crust

Making a gluten-free pizza crust can be a challenge; but with sorghum flour, it doesn’t have to be. This recipe uses minimal ingredients to produce a medium-thick pizza crust with perfect golden-brown edges. Top it with pizza sauce and your favorite toppings for a dinner that everyone will enjoy. You can also experiment with adding some garlic to the dough for a punch of flavor.

#2. Blood Orange Quick Bread

This sweet and zesty quick bread recipe really shines with the citrus notes of blood orange. Make the dough with baking powder, oat flour, quinoa flakes, sorghum flour, and a few other ingredients, then top it with two large blood orange slices and bake. Serve warm or cold, and store leftovers (if any) in the refrigerator to have later.

#3. Cranberry Apple Sorghum Bake

If you like the fresh, zingy flavor of cranberries, this recipe is a must-try for you! In it, apple slices are layered on top of sorghum and dried cranberries, then cinnamon and almonds are sprinkled on top. Once baked, top with frozen or Greek yogurt, ricotta or cottage cheese, or your favorite toppings to enjoy.

#4. Cranberry Ginger Sorghum Salad

Turn a boring salad into a refreshing crowd-pleaser with this delicious cranberry ginger sorghum salad recipe. This delicious side is made by infusing whole grain sorghum with the flavor of fresh (or frozen!) cranberries and ground ginger, then served topped with some crumbled cheese or beans or alongside a protein-rich main for a hearty meal.

#5. East African Sorghum Bowl

This recipe is chock full of flavor and is easy on the eyes, too! It’s made with tender, browned vegetables cooked with whole-grain sorghum and beef skewers grilled to your desired doneness. Serve with a delightful dipping sauce on the side for the perfect marriage of flavors that’ll have you going back for more!

#6. Gluten-Free Cinnamon Rolls

Cinnamon rolls are a decadent sweet treat, and you don’t have to give them up just because you’re on a diet. This recipe calls for a lot of ingredients, but it produces the best gluten-free cinnamon buns you’ve ever had, so it’s well worth the effort. Once baked, frost the rolls with a sweet glaze and serve warm.

#7. Moroccan Chickpea Sorghum Bowl

This quick and easy recipe is loaded with flavor and nutrition; talk about killing two birds with one stone! To make, simply cook sorghum, toss the vegetables and chickpeas on a baking sheet with a drizzle of a simple vinaigrette and bake until tender and brown. Assemble everything in bowls and serve immediately to enjoy.

#8. Roasted Root Vegetables & Sorghum Pilaf with Tahini Sauce

In this recipe, roasted multicolored carrots and parsnips are layered on top of sorghum pilaf. Topped off with a drizzle of a simple but flavor-rich homemade tahini sauce, this is the perfect dish to feed a crowd. You can also use other grains to make it. Give it a shot; we’re confident that even the pickiest eaters will enjoy it!

#9. Salted Maple Walnut Pie

This recipe is a wonderful take on the classic walnut pie. The savory flavor of roasted walnuts is balanced by the sweetness of maple syrup in this dish. Top it with a sprinkle of sparkling or coconut sugar before baking. Let it cool, then slice and serve with some whipped cream to enjoy.

#10. Strawberry Vanilla Sorghum Parfait

Great for breakfast or as a dessert accompaniment for elaborate dinner meals, this strawberry vanilla sorghum parfait is perfect to satisfy your sweet tooth. Make it with uncooked whole grain sorghum, unsweetened soymilk, stevia (or your preferred sweetener), cinnamon, vanilla Greek yogurt, and strawberries to give your tastebuds a sweet treat. Layer everything in mason jars and serve chilled, topped with yogurt and berries.

#11. Sweet Corn Sorghum Stuffed Peppers

This stuffed peppers recipe sports a unique flavor without the extreme heat of peppers, making it a healthy and delicious option for both kids and adults. Stuff the peppers with a filling made of cooked and seasoned nutty-textured sorghum and sweet corn, then grill them until blistered. Finally, top them off with a sprinkle of extra cilantro and goat cheese to serve.

#12. Vegan Chocolate Chip Pumpkin Bread (Gluten-free)

This chocolate chip pumpkin bread recipe features your favorite fall flavors. It’s a slightly spicy snack that’s flavor-rich and healthy. Make it with gluten-free flour, pumpkin, and ground flaxseed, and decorate it with dairy-free dark chocolate chips and/or your favorite toppings like walnuts or toasted pecans to level up its crunchiness.

#13. Warm Sorghum Salad with Kohlrabi, Apple, & Fennel

This gluten-free recipe yields a slightly sweet sorghum salad that is both comforting and nourishing. The exquisite combination of roasted kohlrabi, ginger gold apple, and fennel enhances the appeal of this hearty grain. The addition of fennel hairs, cinnamon, and tarragon just gives it more flavor. Safe to say, it will be a welcome addition to your winter and fall menus.

#14. Whole Grain Burrito Bowls

Burrito bowls are a moment, and they come together wonderfully in this whole-grain recipe. To make, start with a base of fresh cilantro and lime juice-spiked sorghum, then pile on the beans, veggies, and creamy avocado, finishing with cheese, salsa, and sour cream. This recipe is adaptable, so feel free to switch up the ingredients to complement your flavor preferences.

AboutRibana Hategan

Ribana is a certified pastry chef and passionate home cook who curates and develops recipes that are high on nutrition. She develops and tests cost effective, nutritious meals using quality ingredients to help people better their everyday eating experiences. She loves Mediterranean cuisine and is an advocate of using fresh, hyper local, and seasonal produce. Ribana’s food philosophy is “Eat a little bit of everything.”

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