Grain sorghum (Sorghum bicolor L.
Moench) is considered to be one of the four most important cereal grains
used for human consumption. While sorghum is considered to be native to
tropical Africa and continues to be a leading cereal grain the most areas
of the continent, it came to the United States from France.
The color of the sorghum grain may be white, yellow, red, or brown.
Certified food grade sorghum varieties are white.
Sorghum is higher in protein and lower in fat than
corn. The mineral composition differs only slightly from corn, and the
vitamin content in grain sorghum is similar to white corn.
Sorghum is sometimes referred to as kafir, kafir corn, durra, milo,
maize, Egyptian corn, African millet, Black Indian millet and pearl
millet.
The grain is an excellent food source when ground into flour and used
to make pancakes, porridge and flatbreads. And, the grain can be
popped.
Below is a recipe using
Sorghum flour.
DECADENT BLUEBERRY SCONES
1 c. chestnut flour *
1 c. sorghum flour *
1/2 c arrowroot powder *
3 1/2 t. baking soda *
4 T. cane juice crystals *
1/2 t. sea salt *
1 t. Vanilla Crystals *
5 T. unsalted butter, cold
2 large eggs
2/3 c heavy cream
2/3 c dried blueberries *
Thoroughly blend together the dry ingredients with a
wire whisk.
Cut the butter into the dry ingredients with a pastry
blender until thoroughly mixed.
Whisk together eggs and cream and stir in the
blueberries.
Stir wet ingredients into dry mixture and stir until
just blended.
Place dough onto pastry board and pat until 3/4"
thick.
Cut into 2" circles.
Bake at 350° for 12-15 minutes.
