The holidays are upon us, and ‘tis the season for the anticipated aromas and joys of baking that so wonderfully accompany this time of year. The light color, texture and sweet flavor of organic sprouted sorghum flour make it a perfect fit for gluten-free baking. Organic sprouted sorghum flour, in addition to being naturally sweet, packs many health and nutritional benefits.
Sorghum is a gluten-free ancient cereal grain originating from Africa and Australia. Sorghum was first found growing indigenously in these regions over 5,000 years ago and has seen a recent surge in popularity as the number of people diagnosed with Celiac disease and gluten intolerance continues to increase. In America alone, over 3 million people suffer from Celiac disease and millions more with wheat-related allergies.
In addition to being packed with a vast array of nutrients, sorghum provides a delicious alternative to other types of grains, grasses and cereals commonly consumed around the world.
The list of health benefits associated with consuming sorghum is impressive. For example, studies have shown the tannins contained in certain sorghums reduces caloric availability and thereby weight gain in animals. This factor is being touted as having great potential towards reducing obesity in humans. Other health benefits include improved digestive health due to the rich amounts of fiber found in sorghum per serving. The bran layer in sorghum contains potent antioxidants known to prevent certain types of cancers and heart disease. High levels of niacin found in the grain, also known as B3, are critical in the process of converting food into usable energy for the body. Other health benefits of eating sorghum include reduced risk of diabetes and certain neurological disorders.
Baking with organic sprouted sorghum flour can easily be done by substituting cup for cup with regular wheat flour. Because organic sprouted sorghum flour does not contain gluten, you will need to use a “binder” such as xanthan gum, egg whites, cornstarch or unflavored gelatin in your recipes. One-half teaspoon of binder is needed per cup of organic sprouted sorghum flour for cookies and cakes, and one teaspoon of binder per cup of flour for bread recipes.
Some of HealthyFlour.com’s favorite holiday recipes, perfect for incorporating organic sprouted sorghum flour, include: Peggy’s Sweet Cream Pound Cake, Gingerbread Muffins, Sugar and Spice Coffeecake and Peggy’s Apple Cake, to name a few.