Popping Sorghum Varieties

Nutrition

• Sorghum is gluten-free and is valued as an alternative grain for those allergic to wheat. It is lower in calories and fat than corn and higher in protein. The grains are rich in iron, calcium, phosphorus and potassium.

Soaking

• When you pop sorghum, about 30 percent of the kernels don't pop. Unlike popcorn kernels, they have a rich, toasted flavor and are lightly crunchy. Soaking sorghum before popping increases popping. You can soak the kernels in a bowl of water for 45 minutes or pour them into a pot of boiling water, boil for one minute, strain and let rest for three hours before popping.

Popping

• Using a hot-air corn popper is the most reliable method of popping sorghum. Preheat the popper for two minutes. You can also pop sorghum on the stove, using a heavy pot. Put a tablespoon of cooking oil in the pot and heat it until the oil starts to smoke. Add ½ cup sorghum and cover. Shake the pot periodically to stir the grains. You can also pop sorghum in the microwave at three minutes on high power.

Varieties

• Not all sorghum can be popped. Sweet white sorghum, which has smaller seeds than the other types, is the best choice for popping. It is sold as popping sorghum, white-seeded broomcorn or simply as white sorghum. It has a milder flavor than other sorghums, similar to rice or millet.