Thought corn was the only grain that popped up for a crunchy snack? Popped sorghum is fun to make and just as delicious. If you’ve never heard of sorghum, you’re sure to see a lot of it in 2017, as it’s one of our top alternative gluten-free grain picks.
This healthy snack tastes and looks like (mini) popcorn but is made instead from the wholesome grain sorghum. Sorghum similarly pops into fluffy bite-sized pieces when heated in oil. Sprinkle with some sea salt and you won’t be able to stop eating it by the handful.
Sorghum is a gluten-free member of the grass family. It’s incredibly nutritious boasting 20 grams of protein, 12 grams of fiber, 48 percent RDA iron, and 4 percent RDA calcium per one-cup serving.
Popped sorghum is a very popular treat in India, called jowar dhani. It’s also commonly eaten in East Africa and parts of South Asia. However, it’s deliciousness has not gone mainstream (yet) in the U.S.
Popping sorghum requires your full, undivided attention as it is more prone to burning than corn. But it’s really fun to make and the results will be rewarding. Be sure to watch the heat and continuously shake the pot as you pop it to avoiding burning.
I recommend using coconut oil for this popped sorghum recipe. It adds a rich and buttery flavor and is so nutritious! You can also use safflower or sunflower oil if preferred.
Popped Sorghum Recipe
½ cup sorghum
2 tablespoons high-heat cooking oil
1 teaspoon sea salt
Optional: 2 tablespoons nutritional yeast
Heat oil over medium heat in a large pot. Add three pieces of sorghum and cover pot with lid. Once a piece of sorghum has popped, add remaining sorghum and cover.
Cook over medium heat and shake pot continuously. Cook until popping has slowed to about five seconds between pop. Remove from heat and let sit for five minutes, or until popping has stopped completely.
Transfer popped sorghum to a large bowl and season with sea salt and any other desired toppings such as nutritional yeast. Enjoy!