Similar in appearance to popcorn, the secret to popped sorghum is working in small batches. Don’t forget to top with delicious seasonings, too.
By Tessa Fisher
I first fell in love with popped sorghum a few months ago when I added it to granola. It’s mini popcorn appearance has a cute factor I can’t really get over and it has a whole grain goodness that is just as satisfying as popcorn.
Using what I had in the pantry, I spiced things up a bit and added pepitas and pecans for a little boost of protein and extra nutrients. While you can pop sorghum on the stove, I highly recommend using a paper bag and popping the grains in the microwave. When popping sorghum, only about 60-70% of the grains will pop, and to get the most “pop” I’ve found it best to use no more than an 1/8 cup of grains at a time in the microwave. While this may seem complicated for a simple snack, you can have it all to yourself in about 10 minutes.
Tessa F., baking enthusiast and school counselor, adopted a gluten-free diet to eliminate severe migraines. Tessa's success has inspired her to share her love of gluten-free baking using natural, seasonal, whole ingredients. Find more of her recipes on the blog Salted Plains.