Bob's Red Mill Sorghum Grain, 24oz (Pack of 4) - Whole Grain, Vegan, Kosher

I’ve been on the Plant Paradox plan for years, and bought this just for popping (I think millet makes a far better rice substitute or cereal).There are some varieties which don’t pop well or even at all, but this one does if you do it right, which can take some practice. I looked around a lot on the Internet for methods and suggestions, and here’s what ended up working best so far.1) Pre-warm a large stainless steel cooking pot2) On fairly high heat add two tablespoons of olive, avocado, or coconut oil3) As soon as the oil starts smoking, add no more than a level 1/4 cup sorghum4) QUICKLY cover pan with a steel mesh splatter screen or strainer to protect your eyes/face from popping kernels: they’re dangerous and messy!5) Important to start stirring right away - get all kernels coated with oil - and KEEP stirring constantly. Usually only takes a minute or less before most that are going to pop have done so.6) As soon as the popping slows down, quickly transfer into a bowl, or kernels will start to burn. Don’t expect more than 2/3 of them to pop at most, but that’s ok, unpopped kernels taste great and are easy to eat. Salt to your taste.7) Careful! The kernels stay very hot for a while; only eat the popped ones at first. Eat with a small spoon; if you take your time this serving will take about a 1/2 hour to finish.Explanations:1) Large pot needed because you need a lot of surface area - small pans won’t work well2) You can get away with using just one tablespoon of oil but in my experience not as many will pop3) Same thing goes for making more than 1/4 cup at a time - not as many will pop4) Covering the pot with a solid lid and shaking it doesn’t work as well - condensation forms inside lid immediately and drips water. It pops much better in open, dry air. But after getting a badly burned eyelid once, I started using a wire mesh strainer for a lid.5) The reason about 1/3 of the kernels never pop is because this use is fairly recent. Unlike popcorn, which has been around a very long time, sorghum hasn’t yet been bred for just popping (I saw that mentioned on an agricultural site devoted to sorghum).This stove top method is fine for one person but is a pain for anyone who needs/wants to make a large amount. I’m still looking for a good air popper that will work with sorghum. Dry popped hasn’t so much flavor, of course, but if you salt it and then mix in some goat butter or an ounce of Trader Joe’s hard goat cheddar cheese that you’ve just grated - incredible!

Delicious, nutritious and a wonderful addition to the pantry. Still discovering more uses for it all the time! Porridge with fresh fruit, steamed in broth for a side dish, whole grain GF breads! It’s filling and tasty.

Why did you pick this product vs others?:Okày

Love this grain. Great in bowls or salads. Delicious.

I ordered this by mistake and had to find out how to use it. What I discovered is that it can be cooked in a crock pot until soft and then used in making meatloaf, baked salmon patties, and potato patties. I use the cooked grain half and half with, and you can't taste a difference. So, this became a "happy accident for me." I am gluten and egg free due to allergies, so using egg might open up even more possibilities

Love it as a part of multi-grain side dish with kamut, teff, and quinoa. Great texture and very nutritious. Cooks up great in instant pot - 15 minutes.

I have to eat gluten free and that includes wheat, rye, barley etc. plus for me corn, quinoa and oats. I wanted something besides rice and this is perfect. Cook it like rice. It’s got a very different taste that I enjoy eating. Glad I tried this product.

This is the first time I tried sorghum. At first, I didn't think it was very good, but after a few meals, I kind of like it a lot! It's a good break from a usual rice/beans/pasta routine. This sorghum seems good quality, and a good value too. Would buy it again.