3 easy ways to eat sorghum (gluten free|vegan|high fibre)

Adding variety to our daily diet often provides complete nutrients to the body. Sorghum is often considered to be the powerhouse of nutrients.

Sorghum is an ancient grain but I don’t know why it is least popular. It’s gluten free and a very tasty grain.

If you can not tolerate gluten and having allergic reactions, sorghum appears to be the safe staple.

100 gm cooked whole grain sorghum provides:

329 kcal72 gm11 gm3.5 gm6.7 gm

Health benefits of sorghum

  • Keeps the heart healthy
  • Manages diabetes as the glycemic index is very low
  • Anti carcinogenic
  • Improves digestion due to high fibre content
  • Strengthens bone health as being rich in calcium & potassium
  • Keeps skin healthy
  • Celiac friendly
  • Aids weight loss
  • Boosts immunity
  • Improves blood circulation

Being gluten sensitive, I often attempt some gluten free recipes which keeps me satiated throughout the day. So weather you have celiac disease or trying to keep gluten away by choice, give these recipes a try.

Mediterranean sorghum salad


  • 2 cups tomatoes(diced)
  • 1 cup red onion(chopped)
  • 1 cup yellow bell paper(diced)
  • 1.5 cups cooked sorghum
  • 1 small cucumber(diced)
  • 1 tbsp lemon juice
  • 1 tbsp sesame seeds
  • 1 tbsp fresh parsley
  • Salt & paper


  1. Rinse sorghum thoroughly and soak it overnight
  2. Next day, pressure cook with water till 5-6 whistles or cook it in a pot for 40 minutes until the sorghum is tender. (The grain should be soft & chewy)
  3. In a large bowl, toss everything together
  4. Top it with fresh parsley & squeeze some lemon

Spring onion sorghum porridge


  • 1 cup whole grain sorghum
  • 2 cups water
  • 1 cup spring onions with greens
  • 1 bunch chopped cilantro
  • 1 tb spoon oil
  • 1 tb spoon red paprika
  • salt to taste


  1. Heat a pan and add oil. When the oil is hot, add all ingredients & give it a good mix
  2. Cook it for 1-2 minutes
  3. Top it with fresh cilantro

Dessert bowl(Carrot cake flavor)


  • 1 cup coconut milk or regular milk
  • 1 cup cooked sorghum
  • 1/2 tbsp cinnamon powder
  • 1 tea spoon coconut sugar
  • 1 tbsp pumpkin seeds
  • 1 cup grated carrots
  • 2 chopped dates


  1. In a saucepan add coconut milk, cooked sorghum, cinnamon powder, coconut sugar, grated carrots and chopped dates
  2. Stir it & cook for 2 minutes
  3. Top it with pumpkin seeds

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