When i was a little girl, I loved to visit my great-grandparents in the country. That is what city folks called the very rural areas. I especially loved Sunday morning breakfast. My great-grandmother, Momma Lula, served “from scratch” biscuits, homemade butter, eggs from her hen house and some kind of meat. Now, the meat was either bacon or sausage that my great-grandfather’s friends had smoked and seasoned from their slaughter season or chicken from Momma Lula’s yard. Yeah, the raised them for meat and eggs. But the days that were the best was when Daddy Bush went to get the sorghum syrup from another farmer. He had to walk a mile both ways to get the syrup. That was good eating with those hot biscuits. I never knew sorghum could also come in the form of flour.
I ran across a recipe for waffles using gluten free flour and I decided to substitute sorghum flour for the one listed. I also changed the milk to almond milk and the vegetable oil to coconut oil. The outcome was quite pleasing and they weren’t green.
2 eggs 1 3/4 c almond milk 1/4 c coconut oil 2/3 c sorghum flour
2 Tbs Agave Nectar 4 tsps baking powder 1/3 c potato starch
1 3/4 tsp xanthum gum 1 tsp salt
Mix it all up and put in the waffle maker. In the picture you will see so
me waffles are darker than others. That’s because the darker ones were cooked at a higher setting. They were crisper. So set your waffle maker to the crispness you desire.
It was probably used as flour before syrup. This ancient grain as it is being described was widely used in Africa and Australia. It has many health benefits. It has anti-inflammatory, anti-oxidant properties. It is high in fiber, B-vitamins and protein. According to the World Grain Council it is the 5th most important flour in the world and the 3rd in the USA. So for what was it used in the USA? Animal feed and fuel. Once again we treat our animals better than ourselves. It seems only those with wheat allergies or gluten sensitivities were aware of this flour and its nutritional benefits. I also like the fact that it is non-GMO. Being gluten-free is another plus. Diabetics, cancer patients and cardiac patients may benefit from the eating of sorghum flour. Caution, like any other grain, don’t over indulge. Even with all of its nutritional benefits some people cannot tolerate it.
It is suggested that it be used in combination with other gluten free flours, such as potato or in recipes where a small amount of flour is used because it does not have a good rising ability. Flatbreads here I come.
I am going to try some other recipes I have found that use sorghum flour. I am not quite ready to give up bread completely, so healthier alternatives are definitely on my radar. If you have any other suggestions, please share.