Last year, I read online somewhere that sorghum, a naturally gluten free grain, could be made into popcorn. So, I decided that since I had a bag of sorghum in the pantry, why not try it out? Well, it was quite amazing the first time I did it! You take the little tan balls of sorghum and place them in a small brown lunch bag, roll the top over so there is good closure but plenty of room for the balls to shake and grow. Then you put it in the microwave for 30 seconds at a time; you will start to hear tiny popping sounds, similar to when popcorn cooks but not as loud. After each minute, give it a shake and carefully check to see if it is popping (not burning). In just under 3 minutes, I had a cup of baby sized popped sorghum that smelled just like popcorn cooking. It also looked like the mini version! Best part of all…it tastes just like popcorn!
If you like unsalted popcorn, it is ready to eat as soon as it cools. If not, you can add some non-dairy butter, salt, or other sweet seasonings like cinnamon or chocolate drizzles. I like it two ways – with a tiny drizzle of non-dairy butter for when I am in a savory mood, or with a little drizzle of dark chocolate and some sea salt for those sweet craving days. Both ways are super delicious and easy to make. I also like using it as one of the grain components in my snack bars (that recipe will be coming soon).
It is a very healthy popcorn substitute (very nice when you have a corn allergy and just want to have a little popcorn and can’t), and is rich in vitamins, fiber and protein. Best bonus of all… the kids seem to LOVE this because it is super duper cute and tastes like popcorn.
By the way, sorry there wasn’t much left in the bowl in the main post picture. I ate most of it before I remembered to take the picture! Here is a close-up for you just in case you want to see it a little better.
- 1 cup of whole sorghum (little balls, not the flour)
- optional: pinch of salt and/or pepper
- optional: 1/4 tsp of cinnamon
- optional: 1 tsp of melted non-dairy butter (I use Earth Balance Coconut Oil Spread)
- You will need a small brown paper lunch bag.
- Scoop a 1/2 cup of sorghum into the bag, roll over the top so that the end is closed well and will not unravel, but also so there is a few inches of space in the bag for the sorghum to grow.
- Place in the microwave, laying so that the opening is to the side not standing upright. Cook for 30 seconds at a time. You will hear small little popping sounds as it cooks.
- Carefully check the sorghum after each 30 second interval. Give it a gentle shake and if there are still a lot of balls in the bag, put it back in for another 30 seconds.
- Continue this process until MOST of the bag is popped. It burns very easily since they are so tiny, therefore it is better to stop it early than to burn up all your cute little puffs of sorghum popcorn.
- Pour into a small dish and repeat this process with the second 1/2 cup of sorghum.
- Combine all the sorghum popcorn in a bowl and add optional seasonings.
- Sometimes the sorghum popcorn burns quickly, so be sure to check your bag every 30 seconds.
- You can separate uncooked balls from the baby popcorn using a slotted spoon with small holes. This will prevent you from crunching down on a hard kernel.