(Family Features) Anyone looking for delicious new ways to enjoy whole grains or bring gluten-free recipes to the table can do both at the same time, thanks to something called sorghum.
Sorghum has been around for a very long time, but is just now coming back into popularity in the U.S. It has a hearty, chewy texture and is a great gluten-free substitute for couscous, bulgur and pearled barley. Sorghum flour has a light color and mild flavor that is perfect for breakfast muffins or even pizza dough.
Rich in fiber, sorghum has high levels of antioxidants, as well as iron, calcium, potassium, protein and polycosinol, which helps lower serum cholesterol. You can find sorghum products in some grocery stores and online.
Recipes courtesy of Carol Fenster, author of Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010)
Sorghum Blueberry-Lemon Muffins
2 1/3 cups Sorghum Flour Blend (see below)
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons xanthan gum
3/4 teaspoon salt
1 cup milk of choice, at room temperature
1/3 cup canola oil
2 large eggs, at room temperature
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
Add-Ins and Topping
1 cup fresh blueberries
1 tablespoon sugar for sprinkling on muffins
Sorghum Flour Blend
1 1/2 cups sorghum flour
1 1/2 cups potato starch or cornstarch
1 cup tapioca flour
Preheat the oven to 375°F. Generously grease a standard 12-cup nonstick muffin pan.
Whisk dry ingredients together in large bowl. In separate bowl, whisk wet ingredients thoroughly until smooth.
Make a well in dry ingredients and add wet ingredients. Combine with a spatula until just moistened and then gently stir in blueberries. Divide batter evenly in pan and sprinkle each muffin with a little sugar.
Bake until muffin tops are lightly browned, approximately 20 to 25 minutes or until a toothpick inserted in center of a muffin comes out clean.
Sorghum Flour Blend Whisk together and store, tightly covered, in a dark, dry place.
Serves Makes 12 muffins
Sorghum Pizza Crust
1 tablespoon active dry yeast
1 teaspoon sugar
3/4 cup warm milk of choice (110°F)
2/3 cup sorghum flour, plus more for sprinkling
1/2 cup tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
1 teaspoon Italian seasoning
2 teaspoons olive oil
2 teaspoons cider vinegar
Your favorite pizza sauce and toppings (such as cheese and pepperoni)
Place oven racks in bottom and middle positions. Preheat oven to 425°F.
Dissolve yeast and sugar in warm milk for five minutes. In food processor, process all ingredients, including yeast mixture, until well blended. Or mix in a medium bowl on low speed with an electric mixer. The dough will be soft.
Place dough on a greased (not cooking spray) 12-inch nonstick pizza pan. Liberally sprinkle sorghum flour on dough; then press dough into a smooth layer with your hands, continuing to dust with flour to prevent sticking. Make the edges somewhat thicker to keep the toppings in place.
Bake pizza crust 10 to 12 minutes on the bottom rack. Remove from oven and add sauce and toppings. Bake on middle rack until top is nicely browned, about 15 to 20 minutes. Remove from oven and cut into 6 slices. Serve warm.
Serves Makes 1 crust
Sorghum Tabbouleh with Shrimp and Sherry Vinaigrette on Mixed Greens
To cook the sorghum
1 cup uncooked whole grain sorghum (soaked overnight in water to cover)
3/4 teaspoon sea salt, divided
3 cups water
2 tablespoons freshly squeezed lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
1/8 teaspoon white pepper
1/4 cup shelled raw pumpkin seeds or pine nuts
1 English or hothouse cucumber, unpeeled and chopped
3 green onions, chopped
1 small red bell pepper, chopped, or 12 grape tomatoes, halved
1 small yellow bell pepper, chopped
1/2 cup cooked edamame
1/2 cup chopped seasonal fruit (figs, pears, apples, oranges, or dried cranberries)
1/2 cup chopped fresh parsley, plus extra for garnish
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup crumbled feta cheese or queso fresco (optional)
12 cooked large whole shrimp, peeled (or more to taste)
Drain soaked sorghum and discard water. In heavy medium saucepan, combine sorghum, 1/2 teaspoon salt, and 3 cups water. Bring to boil. Cover and reduce heat, simmering for 40 to 45 minutes. Transfer to strainer and drain well. Set aside.
Make dressing: In screw-top jar, shake lemon juice, oil, vinegar, remaining 1/4 teaspoon sea salt and pepper until thoroughly blended and creamy. Set aside.
Toast pumpkin seeds in a skillet over medium heat, stirring constantly until lightly browned, about 5 minutes. Set aside.
In large bowl, combine sorghum and vegetables and toss to blend. Add dressing and toss until all ingredients are well coated. Let stand for 20 minutes before serving.
Arrange mixed greens on a large platter, top with tabbouleh, arrange shrimp on top, and serve, garnished with fresh parsley.
(Family Features) Celiac Disease is one of the most common genetic conditions in the world. In fact, according to the Mayo Clinic, 1 in every 100 people is living with Celiac Disease, 97 percent of whom will go undiagnosed.
Celiac disease is an autoimmune condition that causes the body to react to proteins in gluten-found in wheat, rye and barley, among other foods-as though they are a danger to the body, damaging the intestines and causing discomfort. Those living with Celiac Disease, or any type of gluten intolerance, must avoiding eating foods with gluten as they aggravate the condition.
Fortunately, there are a growing number of products available that make it easier to enjoy eating gluten-free foods. For example, French Meadow Bakery products, including breads, pizza crust, tortillas, sweet treats and more carry the seal of the Gluten-Free Certification Organization (www.gfco.org.)
These two recipes are inspiration for nutritious and flavorful gluten-free creations. For more information about Celiac Disease, please visit www.Celiac.org, www.gluten.net and www.celiaccentral.org. For more about gluten-free products, and to get money-saving coupons, find French Meadow Bakery on Facebook.
Gluten-Free Roasted Vegetable Sandwich
2 slices French Meadow Gluten Free Sandwich Bread
1 tablespoon butter
3 slices roasted eggplant
3 slices roasted zucchini
3 slices fresh tomato
2 tablespoons prepared pesto
1 ounce fresh mozzarella, sliced
Toast bread until golden brown. Spread with butter.
Layer pesto, eggplant, zucchini, tomato slices and mozzarella and top with other slice of bread.
(Family Features) For Celiac sufferers, one of the hardest parts of the gluten-free diet is realizing that gluten is nearly everywhere. Consumers have to be diligent in their search for gluten-free products and recipes that offer a variety of culinary choices that still deliver on taste. It may be frustrating, but with naturally gluten-free almonds the supply of worry-free options is limitless.
"With the versatility of almonds and their important role bolstering the nutrition profile of the gluten-free diet, avoiding gluten doesn't mean flavor and taste automatically get tossed out the window," says Shelley Case, registered dietitian and author of "Gluten-Free Diet: A Comprehensive Resource Guide."
With almonds, an assortment of mouthwatering dishes is possible for every meal of the day. Delivering endless inspiration, the array of available almond forms allow a gluten-free menu to feature compelling flavors while lending added texture to any recipe. For example, a classic favorite like crab cakes may seem out of reach to someone suffering from Celiac disease, but with almonds, a sumptuous solution is possible.
Whether a result of Celiac disease, gluten intolerance, gluten sensitivity or just a desire to limit gluten intake, almonds offer a variety of gluten-free culinary options and provide nutrients that a gluten-free diet may lack. Just one ounce of cholesterol-free almonds-about 23-contain 6 g of protein, 3.5 g of fiber, 1.1 mg of iron, 35 percent of the daily value of Vitamin E, 13 grams of unsaturated fats and just one gram of saturated fat.
Almonds allow you to explore, navigate and savor the delicious and nutritious world of gluten-free cuisine with simple substitutes to any of your favorite dishes that you thought were otherwise inaccessible.
In medium bowl, combine aioli, almond meal, Old Bay Seasoning, egg, flaxseed and mustard. Mix until well blended.
Gently fold in sliced almonds and crab. Form mixture into 16, 1 1/2-ounce cakes. Sear in an oiled sauté pan over medium-high heat for 3 minutes, 1 1/2 minutes per side.
Finish in 375°F oven for 2 minutes.
To serve, stack two cakes on a plate and garnish with 2 lemon wedges and a sprinkling of parsley.
Serves Yield 8 servings
2 cloves roasted garlic
4 tablespoons almond butter, roasted
1 tablespoons kosher salt
1/8 cup fresh lemon juice
1/8 cup champagne vinegar
3 cups almond oil
1/4 cup cold water
Add first six ingredients to the bowl of a food processor. Purée until smooth, slowly adding almond oil, alternating with water until desired consistency. Store in an airtight container in the refrigerator.