Close up of finished salad.

Sorghum, Apple and Kale Salad

I adapted this salad from a quinoa recipe I found Quinoa salad. The apples and walnuts give this salad a nice, sweet crunch. I added turmeric to the sorghum while it cooked to give it a little extra flavor. I hope you enjoy this easy, nutritious dish!

Ingredients:

  • 2 cups vegetable broth
  • 2 tsp turmeric
  • 2 cups cooked whole grain sorghum
  • 3 medium apples, pealed and diced
  • 3 handfuls finely chopped kale
  • 1 cup onion, chopped
  • 1 cup walnuts, chopped

Dressing:

  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. maple syrup or honey
  • Juice from 1/2 lemon (about 1/8 cup)
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper

Soak 1 cup of uncooked, whole grain sorghum in water for 2 hours. Rinse sorghum grains and cook in 2 cups of vegetable broth plus 1 cup of water and 2 teaspoons of turmeric, until liquid is absorbed and sorghum is tender – about 1 hour. Set aside to cool. This will yield about 3 1/2 cups of cooked sorghum. I only used 2 cups of it for this recipe, but feel free to use more if you like.

Cooked sorghum with turmeric in pan.

The turmeric gives the whole grain sorghum a lovely yellow color.

Ingredients for salad on kitchen counter.

While the sorghum was cooking, I prepared the remaining ingredients.

Sauté chopped onion in olive oil with chopped kale until kale is wilted and onions are translucent.

Washed kale in a colander.

Freshly washed kale.

Set aside to cool. Make dressing while onion-kale mixture is cooling.

Sautéed onions and kale added to the cooked sorghum.

Onions and kale were sautéed and added to the cooked sorghum.

Mix cooked sorghum with kale and onion mixture. Add apples, walnuts and dressing.

Sorghum salad with apples and walnuts added in a brown mixing bowl.

Apples and walnuts added.

Chill salad in refrigerator and serve cold.

Sorghum, apple, kale salad in white serving bowl.

I chilled the salad for about 2 hours so it would absorb the flavors of the dressing.

Milo graphic

Milo says….

Maizy said I will get fat if I eat too many treats. Fat sounds like a LOT of FUN to me!

 

 

 

 

Sice of gluten-free banana zucchini bread on a dessert plate.

Gluten-free Banana-Zucchini Bread

Here is another great recipe from Carol Fenster’s “100 Best Gluten-Free Recipes.” This cookbook truly does have some of the best gluten-free recipes I have tried and a lot of good information, as well.

The original recipe called for three small bananas and I only had two, so I added some shredded zucchini instead. I ended up with a very moist and delicious quick bread that disappeared fast!

Ingredients:

  • 2 large eggs, at room temperature
  • 3/4 cup sugar
  • 2 small, very ripe bananas, mashed
  • 1 cup shredded zucchini
  • 1/3 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups Carol’s sorghum blend
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon

Optional ingredients:

  • 1/2 cup walnuts, chopped
  • 1/2 cup raisins
  • 2 tablespoons chia seeds

Instructions:

Place rack in middle of oven. Preheat to 350ºF.

Generously grease a nonstick loaf pan. I used olive oil cooking spray.

Beat eggs in medium mixing bowl with electric mixer for 30 seconds. Add sugar and beat until blended. Add mashed banana, zucchini, oil and vanilla. Beat until smooth.

Combine the dry ingredients in a separate bowl. Gradually add the mixture to the liquid ingredients, beating on low speed until thoroughly blended and batter thickens. Stir in walnuts or other optional ingredients, if desired. (I added walnuts.)

Spread evenly in the prepared pan.

Gluten-free banana zucchini bread batter in a baking pan.

I sprayed the pan with a little too much olive oil spray, but it didn’t seem to effect the final outcome.

Bake 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove and cool completely on a wire rack. Slice and serve!

Freshly baked banana zucchini bread still in the baking pan.

The bread was nicely browned on top.

Freshly baked banana zucchini bread still in the baking pan.

Close up of sliced end of loaf of gluten-free banana zucchini bread on a plate.

The bread was moist on the inside and not too sticky – in other words, perfect!

 

Milo graphic

Milo says….

I don’t always bark at MIDNIGHT – but when I do, it’s for no reason.

 

Gluten-free oatmeal cookie on a plate with a lighted birthday candle stuck in the middle and plate of other cookies in the background.

Happy Anniversary to LoveSorghum.com!

This week is the one-year anniversary of LoveSorghum.com – Woohoo! I can’t believe I have posted 52 recipes containing sorghum! I’m celebrating with this awesome oatmeal cookie recipe from Around My Family Table.

This amazing oatmeal cookie has coconut AND chocolate chips. Then I added Texas pecans, to make it even better!

Gluten-Free Oatmeal Chocolate Chip Cookies with Coconut and Pecans

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 3/4 cup sorghum flour
  • 1 tbls cornstarch
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup butter or butter substitute, softened
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 1 egg or egg replacer
  • 1 tsp vanilla extract
  • 1/2 cup gluten-free chocolate chips
  • 1/4 cup shredded coconut
  • 1/4 cup pecans, chopped

Instructions

Preheat oven to 350F.

Package of Bob's Red Mill Old Fashioned Rolled Oats.

Be sure to use certified gluten-free oats if you have celiac disease.

Combine oats, oat flour, cornstarch, baking powder, and salt in a large bowl.

Gluten-free oats, sorghum flour, baking soda and salt mixed together in a brown mixing bowl.

Dry ingredients mixed together.

In a separate bowl, mix butter and sugars until light and fluffy. I used a hand-held mixer. Add egg and vanilla and mix thoroughly.

Butter, sugars, vanilla and eggs mixed together in a white mixing bowl.

Butter, sugars, vanilla and eggs combined.

Mix the oat mixture into the wet mixture with a spatula or wooden spoon.

Gluten-free oatmeal cookie dough in white mixing bowl.

Dry and wet ingredients mixed into cookie dough.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans poured on top.

What could be better than chocolate chips, coconut and chopped pecans added to oatmeal cookie dough?

Fold in the chocolate chips, coconut and pecans.

Gluten-free oatmeal cookie dough with chocolate chips, coconut and pecans mixed in.

Oatmeal cookie dough with all the goodies folded in.

Form cookie dough into 1 1/2-inch balls and place on an ungreased cookie sheet.

Gluten-free oatmeal cookie dough rolled into balls on a baking tray.

Dough rolled into 1 1/2-inch balls and ready to bake.

Bake at 350° F for 15 minutes or until edges start to brown.

Baked cookies on a cookie sheet.

Let the cookies cool for a minute or two or they will break apart when you scoop them up from the cookie sheet.

Cool cookies in pan for a minute or two and then use a spatula to place them on a cooling rack or plate. Recipe yields about two dozen cookies.

Gluten-free oatmeal cookies on a plate.

Ready for snacking!

Adapted from Coconut Chocolate Chip Oatmeal Cookies – © Around My Family Table.

Milo graphic

Milo says….

Maizy is SO happy we are ONE YEAR OLD! Can I have a COOKIE, too?

 

Slice of gluten-free apple pie on a dessert plate.

Gluten-free Apple Pie

All my life I was intimidated by the beautiful pies my mother made during the holidays. Even before I was diagnosed with celiac disease, I had never learned to make a decent piecrust, but I was encouraged when I read this quote in Carol Fenster’s “Gluten-free Quick & Easy Cookbook.”

“Forget everything you were taught about handling piecrust; this one won’t toughen…”

You can knead this dough as much as you want to and it won’t get tough? It seems there are some advantages to gluten-free baking after all!

For some reason I didn’t have quite enough dough to make this double crust fit a 9-inch pie pan. Maybe I didn’t roll out my bottom crust thin enough. I couldn’t make the scalloped edges that are on traditional apple pies, so my pie wasn’t very pretty. It turned out really tasty, though – not crumbly or gritty – and the flavor is what it’s all about, right?

I didn’t have any sweet rice flour, so I substituted cornstarch. I learned by researching (what did we do before the internet?!) that sweet rice flour is made from sticky rice and is good for helping gluten-free pastries stick together. I would like to try this piecrust again with sweet rice flour to see if it makes a significant difference.

This dough can be made ahead of time and frozen for future use.

Glass canister containing sorghum flour blend with recipe for it taped to the front.

I keep Carol’s Blend mixed up and ready to use for baking.

Piecrust

Ingredients:

  • 1 cup Carol’s Sorghum Flour Blend
  • 2/3 cup tapioca flour
  • 1/2 cup sweet rice flour (I used cornstarch)
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum (I used more xanthan gum – didn’t have guar)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cane sugar, divided
  • 1/2 cup shortening
  • 1/2 cup milk (I used almond milk)
  • 1 teaspoon cider vinegar or lemon juice (I used apple cider vinegar)
  • 1 egg white, beaten with 1 tablespoon water for egg wash (optional)

Directions:

In a food processor, place dry ingredients, 2 tablespoons of sugar, and the shortening and mix well. (I mixed it by hand with a pastry blender and it worked just fine.)

Metal pastry blender on countertop covered with flour and shortening.

I used this pastry blender to mix the flour blend and shortening together instead of a food processor and it worked great.

Add the milk and cider vinegar, and blend until the dough forms a ball. Knead the dough with your hands until smooth.

Ball of gluten-free pie dough in a brown mixing bowl.

The dough mixed up easily and made this nice ball that wasn’t sticky like a lot of gluten-free dough I have tried.

Flatten dough to 1-inch disk and wrap tightly in plastic wrap. Chill 1 hour.

Gluten-free pie dough wrapped in plastic wrap.

Chilling the dough in the refrigerator for 30 minutes would make it easier to roll out.

Remove dough from refrigerator and massage between hands until warm and pliable, making the crust easier to handle. Roll half of the dough to a uniform thickness into a 10-inch circle between two pieces of heavy-duty plastic wrap that are dusted with gluten-free flour. Use a damp paper towel between counter top and plastic wrap to anchor the plastic. Keep the remaining half wrapped tightly to avoid drying out.

Gluten-free pie dough rolled out flat between sheets of plastic wrap.

The dough rolled out pretty easily between two sheets of floured plastic wrap.

Remove the top plastic wrap and invert the crust, centering it over a 9-inch non-stick pie plate. Remove remaining wrap and press the crust into place. If the dough is hard to handle, press the entire bottom crust in place with your fingers. Fill with your favorite fruit filling (see apple filling recipe below).

Apple and spice mixture in bottom pie crust with pieces of butter on top.

The apple mixture placed into bottom crust and dotted with butter.

Roll remaining dough to 10-inch circle. Invert the dough and center over filled crust. Shape a decorative ridge around rim of pie pan (I didn’t have enough dough to do this for some reason.) Slice top crust several times to allow steam to escape. Freeze pie 15 minutes, (I actually skipped this step.) Brush crust with beaten egg white for glossier crust. Sprinkle crust with remaining sugar. Place pie on baking sheet.

Second crust placed on top of apples, brushed with egg white and sliced on top.

The second crust was placed on top and brushed with egg white.

Bake pie in preheated 375˚F oven for 15 minutes on the lowest rack to brown bottom of crust. Move pie to middle rack and bake 25 to 35 more minutes (I baked mine about 30 minutes) or until the top crust is nicely browned. Cover pie loosely with foil if the edges start to brown too quickly. Let cool completely before cutting.

Apple Filling

Two whole Granny Smith apples and one cut in half.

I used Granny Smith apples for this pie.

Ingredients:

  • 4 cups sliced apples
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon or apple pie spice (I used 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon fresh lemon juice

Directions:

In a bowl combine apples, brown sugar, cornstarch, spices and lemon juice.

Sliced apples in a bowl coated with sugar and spices.

Brown sugar, lemon juice and spices mixed with the sliced apples.

Mix well and transfer to prepared piecrust. Dot with butter. Cover with top crust and follow baking instructions above.

Baked apple pie.

The apple pie browned nicely on top and the bottom crust pulled away from the edges of the pan a bit.

Gluten-free apple pie with slice cut out so you can see the filling and the bottom crust.

The bottom crust could have been a tad thinner, but it tasted great!

Source: “Gluten-Free Quick & Easy” by Carol Fenster.

 

Milo graphic

Milo says….

All you really need is love…but a taste of apple pie now and then doesn’t hurt!

Gluten-free pumpkin scone on plate, ready to eat.

Gluten Free Pumpkin Scones

Everyone is making pumpkin flavored EVERYTHING for Fall this year, so here is my contribution. A big THANK YOU to Lynn’s Kitchen Adventures for this recipe that makes A LOT of scones!

I wasn’t sure how thick the dough should be after spreading out in the pan – I made it about one-inch thick. During baking they rose to about two-inches thick.

If you love pumpkin, you will love these scones!

Ingredients:

  • 1 1/2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 1 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 eggs
  • 1/2 cup milk (I used almond milk)
  • One 15-ounce can pumpkin

Glaze:

  • 2 cups powder sugar
  • 4-5 tablespoons milk (I used almond milk)
  • 1/4 teaspoon cinnamon

Directions:

Stir together the dry ingredients in a mixing bowl: brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, cloves, ginger, brown sugar, baking powder, baking soda, and salt.

Cut the butter into the dry ingredients until butter is small pieces and crumbly.

Dry ingredients in a white bowl with butter bits throughout.

Dry ingredients mixed with the butter.

In another bowl mix pumpkin, eggs, and milk until thoroughly combined (I used a fork, not an electric mixer).

Bright orange pumpkin, egg and milk mixture in a stainless steel bowl.

Pumpkin, eggs and milk stirred together.

Slowly stir this mixture into the butter/flour mix until completely combined. Dough will be thick and sticky.

Orange pumkin scone dough in a white mixing bowl with spoon sticking out.

Wet and dry ingredients are mixed together to make a thick and sticky dough.

Press dough onto greased cookie sheet. I used parchment paper, but it is not required. I used some Cup4Cup gluten free flour mix on top so it would be easier to press out. This recipe made so much dough it was pressed out to the edges of the pan.

Pumpkin scone dough spread out on parchment paper on a cookie sheet with white flour spread over the top.

I used parchment paper under the dough and sprinkled Cup 4 Cup flour on top to make it easier to pat out with my hands. The dough circle almost filled the cookie sheet.

Cut dough into wedges or squares.

Pumpkin scone dough sliced into wedges on cookie sheet.

I sliced the dough into wedges, but they were stuck to the parchment paper, so I couldn’t separate them.

Bake at 400 degrees for 15 minutes. The dough was too sticky to separate the slices, so I baked it for the 15 minutes first, then separated the slices with a knife, then cooked for another 5 minutes.

Baked pumpkin scones on cookie sheet.

The scones puffed up a lot white baking.

Pumpkin scones on cookie sheet, separated a little bit.

I separated the scones with a knife and baked them another 5 minutes.

Mix together glaze ingredients in a small bowl while the scones are baking.

Green mixing bowl with mixed up brown cinnamon glaze in the bottom.

While the scones baked I mixed up the cinnamon glaze.

Remove scones from oven and drizzle about half of the glaze across top.

Let scones cool completely, then drizzle with the rest of the glaze. If you do the glaze in two steps,  the first time it soaks into the hot scones and the second application will be more like icing.

Gluten-free pumpkin scones on cookie sheet with glaze on top.

I put some glaze on while the scones were still warm and then put some more on after they cooled.

This recipe was adapted from Lynn’s Kitchen Adventures.

 

Milo graphic

Milo says….

Snoopy says, “Happiness is a pile of leaves!” Milo says “Especially if you have a BONE to hide in them!”

 

SnoopyLeaves

 

Plate with whole grain sorghum and chicken casserole on it.

Chicken, Mushroom and Whole Grain Sorghum Casserole

Here is another recipe using whole grain sorghum. I made up the recipe loosely based on the classic chicken, mushroom soup and rice casserole my mom used to make when I was a kid.

Bag of Wondergrain whole grain sorghum - orange at the top with a heart-shaped "window" where you can see the sorghum grains inside the bag.

I used Wondergrain brand whole grain sorghum.

I used Wonder Grain’s whole grain sorghum and it turned out pretty darned good! Whole grain sorghum is high in fiber, which is important for people with celiac disease. It is often difficult for those on a gluten-free diet to get enough fiber. Here’s what one USDA report has to say about fiber:

“Dietary fiber is the non-digestible form of carbohydrates and lignin. Dietary fiber that naturally occurs in food helps provide a feeling of fullness, is important in promoting healthy laxation and may reduce the risk of cardiovacular disease, obesity, and type 2 diabetes. For many, the minimum recommended amount of whole grains is 3 ounce-equivilents per day. Children and adults should consume foods naturally hign in dietary fiber in order to increase nutrient density, promote healthy lipid profiles and glucose tolerance, and ensure normal gastrointestinal function.”

Whole grain sorghum can be used to provide these important nutritional components.

Have fun experimenting with your own versions of whole grain sorghum casseroles!

Ingredients:

  • 1½ lbs. chicken breasts or tenders
  • 1 cup uncooked whole grain sorghum
  • 4 cups water
  • 1 can cream of mushroom soup (Health Valley brand is gluten-free)
  • 8-10 medium-sized fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 small bell pepper, cut into 1/4-inch wide slices
  • salt and pepper

Directions:

Bring 4 cups of water to boil. Add whole grain sorghum and cook on medium heat until water is mostly absorbed – about one hour.

Cooked whole grain sorghum in pan.

Whole grain sorghum cooked in the pan.

Place cooked sorghum into casserole dish.

Add mushroom soup, onion, bell pepper and mix into sorghum.

Lay chicken breasts or tenders on top of sorghum. Top with sliced mushrooms.

Sprinkle salt and pepper to taste.

Cook for 1 hour at 350 degrees F.

Plate with whole grain sorghum and chicken casserole on it.

Whole grain sorghum resembles rice when cooked in a casserole.

 

Milo graphic

Milo says….

Cooked chicken and whole grain sorghum are good for dogs, too! At least, it sure does SMELL GOOD!

 

 

Celiac Disease and Nutritional Deficiency

Many people with celiac disease suffer from nutritional deficiencies. This is because the illness causes damage to the small intestine, which interferes with the absorption of nutrients from the food we eat.

Below are two graphics produced by the Gluten Intolerance Group in Auburn, WA. They contain some great information about which foods contain the nutrients most needed by those with celiac disease.

Chart showing what foods contain certain nutrients

continuation of nutrtition chart

 

More information about GIG can be found at gluten.net.

 

Milo graphic

Milo says….

Homemade peanut butter snacks made with sorghum flour are VERY NUTRITIOUS!