How to make Whole Grain Sorghum ~ Gluten Free ~Sorghum Pilaf

How to make Whole Grain Sorghum ~ Gluten Free


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How to make Whole Grain Sorghum ~ Gluten Free:

In a small colander rinse:
1 Cup Bob's Red Mill Whole Grain Sorghum and drain

In a medium pot add:
3 Cups Chicken Stock (Beef Stock or Water) Gluten Free
Add the Sorghum and Stir.

Bring to a boil, cover, reduce Heat to a medium Simmer.
Simmer until Tender. About 1 Hour.
If the Sorghum is still hard  and the Stock has been absorbed add a little more Chicken Stock and continue cooking until tender.
After 1 Hour, I removed the cover and turned up the heat a little bit to help absorb some of the Stock and also to make the Sorghum Tender,,, it will be a Chewy ~ Tender consistency.
If there is excess Stock drain the Sorghum in a Colander.

You can serve it as is or continue with my Recipe.



Sorghum Pilaf:

In  a large Pot add:
2-3 TBL Extra Virgin Olive Oil.. heat it up.
Add to your taste:
Chopped Onion
Chopped Mushrooms
Chopped Celery
When the vegetables are done add
Garlic to taste.. cook for 1 minute.

Add the Sorghum to the Large pan and mix.
Add Parmesan Cheese to Taste
And Parsley

Serve!




Whole Grain Sorghum:
http://www.bobsredmill.com/


Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Banana Muffins

Here is a simple recipe for Gluten Free Banana Muffins. This is a great way to use up Ripe Bananas. You could also add some chopped Walnuts into the batter.



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Gluten Free Banana Muffins:

In a Medium bowl whisk together:
1-1/2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
1 tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Salt
1 tsp. Cinnamon

Using either a Potato Masher or fork:
Mash 3 Large Ripe Bananas in a shallow bowl

Combine in a Large Bowl combine with a wooden spoon:
Bananas
¾ Cup Sugar
1 egg: slightly beaten
1/3 Cup Melted Butter (Cooled off a little bit)
1 tsp. Vanilla


Fold in the Flour Mixture using a Rubber Spatula. Do not over beat.

Spray Muffin tin with Cooking Spray or use Muffin Cups.

Makes 11-12 Muffins.

Using an ice cream scoop measure the batter into the prepared pan.
Top each muffin with a mixture of Cinnamon/Sugar.

Bake in a Preheated 350* Oven
25 minutes or until done.

I use a Digital Thermometer. When it reaches an internal temperature of 205* your muffins are done.

Cool for a few minutes in the pan.
Remove from the Pan and cool on a wire rack.

These muffins Freeze wonderfully.

Enjoy!

(***Foot note***)
You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.



Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com


http://www.bobsredmill.com/


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Gluten Free Blueberry Orange Muffins

Gluten Free Blueberry Orange Muffins
These muffins are full of flavor. They are very moist and super easy to make.


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Gluten Free Blueberry Orange Muffins

In a Large bowl whisk together:
2 Cups Gluten Free Flour (***See Footnote***)
1 tsp. Xanthan Gum
¾ Cup Sugar
¾ tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Salt


In a Small bowl whisk together:
½ Cup Orange Juice
2 Eggs
½ Cup Vegetable Oil
1-2 tsp. Orange Zest

Pour the wet ingredients into the Flour Mixture
Mix with a Wooden Spoon, just until combined.

Using a Rubber Spatula gently fold in:
1-1/2 Cups Fresh or Frozen Blueberries (Sprinkle the Blueberries with a very little bit of Gluten Free Flour, this will keep the Blueberries from sinking to the bottom on the Muffins)

Spray a Muffin Tin with Cooking Spray.

Use an Ice Cream scoop to evenly measure out the batter.

Makes 12 Muffins

Sprinkle each muffin with a mixture of Cinnamon and Sugar.

Bake in a preheated 375* Oven
For 23 Minutes or until done.
I use a digital Thermometer, insert it into the center of the Muffin when it reaches an internal Temperature of 205* the Muffins are done.

Place the Muffin Pan or a wire rack and cool for a couple of Minutes.

Remove the Muffins and cool completely on the wire rack.

These Muffins Freeze wonderfully.

(***FOOTNOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits
I got this recipe at the Gluten Free Expo.


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.

ENJOY!!

http://www.bobsredmill.com/

Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com



Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software