It’s been a while since I focused on a gluten-free grain, and I need to remedy that. Particularly since I’ve been enjoying so many great ones lately. And since sorghum is a grain that Americans don’t eat that often, I thought it was time to introduce it here.
I bought a bag of sorghum at my local 99 Ranch Market (a great resource for Asian ingredients), and, typically, put it in the pantry for, well, about a year. I simply didn’t know what I wanted to do with it. Then, as I was looking on the shelves for a grain to prepare for a week’s meals, I spotted the sorghum. Continue reading “Gluten-Free Grains: Sorghum”
Somehow, quinoa became the poster child for gluten-free grains. In restaurants, it’s a code word for “gluten-free menu item”. And I’m not gonna say anything bad about quinoa. We eat it frequently, and I have a colleague from Peru who makes the most amazing quinoa salad for office parties. If only he’d share his recipe…
Personally, I think it’s time millet earned some of the love that has been showered on quinoa. Millets, which are the tiny seeds of grasses, are commonly grown in Africa and Asia, and come in a variety of types. Pearl millet is often sold in the United States. According to Wikipedia, millet has been cultivated by humans for about 10,000 years. Continue reading “Gluten-Free Ingredient Crush: Millet”