Slice of gluten-free apple pie on a dessert plate.

Gluten-free Apple Pie

All my life I was intimidated by the beautiful pies my mother made during the holidays. Even before I was diagnosed with celiac disease, I had never learned to make a decent piecrust, but I was encouraged when I read this quote in Carol Fenster’s “Gluten-free Quick & Easy Cookbook.”

“Forget everything you were taught about handling piecrust; this one won’t toughen…”

You can knead this dough as much as you want to and it won’t get tough? It seems there are some advantages to gluten-free baking after all!

For some reason I didn’t have quite enough dough to make this double crust fit a 9-inch pie pan. Maybe I didn’t roll out my bottom crust thin enough. I couldn’t make the scalloped edges that are on traditional apple pies, so my pie wasn’t very pretty. It turned out really tasty, though – not crumbly or gritty – and the flavor is what it’s all about, right?

I didn’t have any sweet rice flour, so I substituted cornstarch. I learned by researching (what did we do before the internet?!) that sweet rice flour is made from sticky rice and is good for helping gluten-free pastries stick together. I would like to try this piecrust again with sweet rice flour to see if it makes a significant difference.

This dough can be made ahead of time and frozen for future use.

Glass canister containing sorghum flour blend with recipe for it taped to the front.

I keep Carol’s Blend mixed up and ready to use for baking.

Piecrust

Ingredients:

  • 1 cup Carol’s Sorghum Flour Blend
  • 2/3 cup tapioca flour
  • 1/2 cup sweet rice flour (I used cornstarch)
  • 1 teaspoon xanthan gum
  • 1 teaspoon guar gum (I used more xanthan gum – didn’t have guar)
  • 1/2 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 3 tablespoons cane sugar, divided
  • 1/2 cup shortening
  • 1/2 cup milk (I used almond milk)
  • 1 teaspoon cider vinegar or lemon juice (I used apple cider vinegar)
  • 1 egg white, beaten with 1 tablespoon water for egg wash (optional)

Directions:

In a food processor, place dry ingredients, 2 tablespoons of sugar, and the shortening and mix well. (I mixed it by hand with a pastry blender and it worked just fine.)

Metal pastry blender on countertop covered with flour and shortening.

I used this pastry blender to mix the flour blend and shortening together instead of a food processor and it worked great.

Add the milk and cider vinegar, and blend until the dough forms a ball. Knead the dough with your hands until smooth.

Ball of gluten-free pie dough in a brown mixing bowl.

The dough mixed up easily and made this nice ball that wasn’t sticky like a lot of gluten-free dough I have tried.

Flatten dough to 1-inch disk and wrap tightly in plastic wrap. Chill 1 hour.

Gluten-free pie dough wrapped in plastic wrap.

Chilling the dough in the refrigerator for 30 minutes would make it easier to roll out.

Remove dough from refrigerator and massage between hands until warm and pliable, making the crust easier to handle. Roll half of the dough to a uniform thickness into a 10-inch circle between two pieces of heavy-duty plastic wrap that are dusted with gluten-free flour. Use a damp paper towel between counter top and plastic wrap to anchor the plastic. Keep the remaining half wrapped tightly to avoid drying out.

Gluten-free pie dough rolled out flat between sheets of plastic wrap.

The dough rolled out pretty easily between two sheets of floured plastic wrap.

Remove the top plastic wrap and invert the crust, centering it over a 9-inch non-stick pie plate. Remove remaining wrap and press the crust into place. If the dough is hard to handle, press the entire bottom crust in place with your fingers. Fill with your favorite fruit filling (see apple filling recipe below).

Apple and spice mixture in bottom pie crust with pieces of butter on top.

The apple mixture placed into bottom crust and dotted with butter.

Roll remaining dough to 10-inch circle. Invert the dough and center over filled crust. Shape a decorative ridge around rim of pie pan (I didn’t have enough dough to do this for some reason.) Slice top crust several times to allow steam to escape. Freeze pie 15 minutes, (I actually skipped this step.) Brush crust with beaten egg white for glossier crust. Sprinkle crust with remaining sugar. Place pie on baking sheet.

Second crust placed on top of apples, brushed with egg white and sliced on top.

The second crust was placed on top and brushed with egg white.

Bake pie in preheated 375˚F oven for 15 minutes on the lowest rack to brown bottom of crust. Move pie to middle rack and bake 25 to 35 more minutes (I baked mine about 30 minutes) or until the top crust is nicely browned. Cover pie loosely with foil if the edges start to brown too quickly. Let cool completely before cutting.

Apple Filling

Two whole Granny Smith apples and one cut in half.

I used Granny Smith apples for this pie.

Ingredients:

  • 4 cups sliced apples
  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon cinnamon or apple pie spice (I used 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon ginger)
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon fresh lemon juice

Directions:

In a bowl combine apples, brown sugar, cornstarch, spices and lemon juice.

Sliced apples in a bowl coated with sugar and spices.

Brown sugar, lemon juice and spices mixed with the sliced apples.

Mix well and transfer to prepared piecrust. Dot with butter. Cover with top crust and follow baking instructions above.

Baked apple pie.

The apple pie browned nicely on top and the bottom crust pulled away from the edges of the pan a bit.

Gluten-free apple pie with slice cut out so you can see the filling and the bottom crust.

The bottom crust could have been a tad thinner, but it tasted great!

Source: “Gluten-Free Quick & Easy” by Carol Fenster.

 

Milo graphic

Milo says….

All you really need is love…but a taste of apple pie now and then doesn’t hurt!

Two gluten-free cinnamon maple cookies on a dessert plate

Gluten-free Cinnamon Maple Cookies

Lots of cinnamon made these cookies a perfect dessert for the cold weather that moved in earlier this week. I made a double batch of these and they disappeared quickly!

The original recipe called for oat flour and shortening. I used sorghum flour and butter.

This recipe makes about 12-14 cookies.

Ingredients:

  • 1/2 cup sorghum flour
  • 1/4 cup tapioca starch
  • 1/2 cup potato starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup butter
  • 1/2 cup maple syrup
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 egg

Directions:

Preheat oven to 375° F. Bring butter to room temperature. Grease baking sheet or line with parchment paper.

Bottle of MacDonald's maple syrup.

I used MacDonald’s 100% pure maple syrup.

Whisk together sorghum flour, starches, xanthan gum, baking soda, baking powder, salt and cinnamon in a small bowl.

Metal mixing bowl containing mixed dry ingredients - has brown color from cinnamon.

Dry ingredients, including cinnamon.

White mixing bowl containing sugar, chunks of butter and maple syrup.

Butter, syrup and granulated sugar in bowl ready to mix.

Cream butter, maple syrup, and granulated sugar on medium until completely mixed and slightly fluffy, about 1 minute.

White mixing bowl with butter, syrup and sugar mixed.

Butter, syrup and sugar creamed together.

Add egg and vanilla and mix until combined.

 

Egg and vanilla added to the creamed sugar, butter and syrup.

Egg and vanilla added to the creamed sugar, butter and syrup.

Slowly mix in the flour mixture and beat on high until everything is thoroughly combined. I refrigerated the cookie dough in the bowl for about 20-30 minutes. You can also refrigerate the dough on the cookie sheet.

White mixing bowl containing gluten-free cookie batter.

The flour is added and the batter is mixed on high until fluffy and smooth, then chilled in the refrigerator for 20-30 minutes.

Spoon cookie dough onto baking sheet, leaving space between each cookie.

Twelve balls of cinnamon maple cookie dough on a baking sheet.

Cookie dough on baking sheet ready to put into the oven.

Bake for about 10 minutes. Rotate pan, then bake for another 5-7 minutes depending on amount of crispness you like.

Baked cookies on cookie sheet.

The first batch of cookies came out a little crispy, so I reduced the second baking time to 15 minutes total.

A pile of cinnamon maple cookies on a plate.

The cookies were crispy on the outside and soft in the middle.

Adapted from Maple Cinnamon Cookies at Whether Ye Eat or Drink.blogspot.com.

 

 

Milo graphic

Milo says….

These cinnamon maple cookies smell so GOOD my nose is in OVERDRIVE!

Close up of Milo's black nose.

Milo loves the smell of cinnamon maple cookies.

Piece of German Chocolate cake on plate.

Gluten-free German Chocolate Cake

I made this cake last weekend for my friend for his birthday. I decided to make it as a pan cake instead of a layer cake. Because of that, I had to increase the cooking time to by 10 minutes. If you want to make this as a layer cake, see the original recipe instructions at PamelasProducts.com.

I wanted to try Pamela’s Artisan Flour for this recipe because I had heard it is really good – and it has sorghum flour in it!

Front of Pamela's Artisan Flour bag.

This is the flour I used for this cake.

Ingredient list from the side of the Pamela's Artisan Flour bag.

Pamela’s Artisan Flour contains a number of different kinds of flour, including sorghum flour.

I added some extra sorghum flour to compensate for my higher altitude of 3600 ft. I used these tips for adjusting recipes for high altitude baking.

This cake turned out really moist and the icing is amazing! We practically overdosed on this cake – yes, it was that good – so be careful!

Ingredients:

CAKE

  • 2 cups Pamela’s Artisan Flour Blend
  • 1 tsp baking soda
  • 1/4 tsp salt
  • German sweet chocolate, 4 oz bar
  • 1/2 cup water
  • 4 large eggs, separated
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 tsp vanilla
  • 1 cup buttermilk

FROSTING

  • 12 oz. evaporated milk
  • 1-1/2 tsp vanilla
  • 4 egg yolks
  • 3/4 cup butter
  • 1-1/2 cups sugar
  • 7 oz sweetened coconut, flaked
  • 1-1/2 cups pecans, chopped

Directions:

CAKE

Preheat oven to 350°. Spray baking pan with olive oil spray.

I used the microwave to melt the chocolate a little, added the water and stirred every 30 seconds until chocolate was melted and mixed with the water. You can also use a double boiler to melt the chocolate. Set melted chocolate mixture aside.

White bowl containing melted chocolate and water mixture.

I melted the chocolate bar in the microwave with the water in it, stirring every 30 seconds until melted.

Mix flour, soda and salt. In bowl, blend butter and sugar with a mixer until light and fluffy.

White mixing bowl containing butter and sugar creamed together.

Butter and sugar creamed together.

Add yolks, one at a time, beating after each.

White mixing bowl containing butter/sugar mixture with egg yolks mixed in.

Egg yolks are added to the butter/sugar mixture one at a time.

Add chocolate and vanilla and mix well.

Brown mixture of chocolate, butter, sugar and eggs mixed with electric mixer.

Melted chocolate is added to the butter/sugar/egg mixture and mixed thoroughly.

Add flour mixture and buttermilk alternately, beating after each addition until smooth.

Gluten-free German Chocolate cake batter in a white bowl.

The flour mixture and butter milk are added and mixed in thoroughly with the electric mixer.

Whip egg whites in separate bowl until stiff peaks form. Gently fold into batter until combined.

Metal mixing bowl containing whipped egg whites.

Four egg whites whipped to stiff peaks ready to fold into batter.

Pour batter into baking pan.

Cake pan containing gluten-free chocolate cake batter, ready to bake.

I used one large cake pan to make the cake instead of 3 small pans for a layer cake.

Bake for 45 minutes or until cakes springs back with a gentle touch in center. I inserted a toothpick in the center to make sure it was completely cooked in the middle. Cool completely before frosting.

Gluten-free German Chocolate cake, fresh out of the oven.

Baked cake needs to cool completely before applying icing. My cake cracked a little bit on the top, but the icing will cover that up.

FROSTING

In a medium pan whisk evaporated milk with vanilla and egg yolks until well blended. Add butter and sugar and cook on medium heat until thick and golden brown.

Metal pan containing icing ingredients cooking on the stove with wire whisk stirring.

Egg yolks, evaporated milk, butter, sugar and vanilla are cooked on the stove until thickened.

Add nuts and coconut, cool before frosting.

Icing mixture in pan on stove with pecans and coconut added.

Pecans and coconut are added to the cooked icing mixture and then cooled before icing cake.

Gluten-free German chocolate cake with coconut-pecan icing in baking pan.

I used all the coconut-pecan icing on top of the cake – Yum!

Recipe from PamelasProducts.com.

Milo graphic

Milo says….

Maizy lets me lick her plate before it goes in the dishwasher. I’m her Doggy Pre-Rinse Cycle! (UNLESS it has chocolate on it!)

A piece of gluten-free bread broken off of the loaf and placed on a small plate.

Gluten-Free Artisan Bread

Artisan is another word for hand-crafted, so I decided to mix this bread completely by hand without using any fancy gadgets. The original recipe from Gluten-Free-Bread.org had two different ways to make the bread and the complete instructions can be found here.  Below, I have just included the process that I actually used to make this bread. I didn’t make any changes to recipe this time, amazingly.

The room was rather warm where I let the bread rise for 90 minutes, which may have contributed to the dough cracking across the top. I could have probably let it rise for less time, maybe 60 or 70 minutes.

Even though it wasn’t the most lovely loaf in the world, the bread turned out fluffy and moist on the inside, with a nice crust on the outside. If I make this recipe again, I will probably split it into two loaves because it makes so much.

Ingredients:

  • 2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 3 cups tapioca flour
  • 2 tablespoons yeast
  • 1 tablespoon kosher salt (increase or decrease to taste)
  • 2 tablespoons xanthan gum
  • 2 2/3 cups lukewarm water
  • 4 large eggs, whisked together
  • 1/3 cup neutral-flavored oil or 1/3 cup olive oil
  • 2 tablespoons honey, corn syrup or sugar (I used honey)

Instructions:

All ingredients should be at room temperature before starting (except the warm water).

Whisk together the flours, yeast, salt and xanthan gum in a large bowl or the mixing bowl of your stand mixer (a stainless steel metal mixing bowl is fine).

Brown mixing bowl with dry ingredients mixed inside.

The flours and other dry ingredients mixed together.

In a small bowl, combine the oil, honey and water and set it aside.

Large measuring cup containing warm water, oil and honey stirred together.

The oil, warm water and honey are mixed together before adding to the flour mixture.

Stirred eggs and whisk in a glass measuring cup.

Four eggs whisked together are added to the flour mixture, then the rest of the wet ingredients.

Add the eggs into the dry ingredients and then stir while you pour in about 1/3 of the oil and water. I stirred it by hand with a wooden spoon, so I had to pour some, then stir – good arm exercise!

Continue to stir while you pour in another 1/3 of the liquid; the dough will start to come together and become very thick and sticky.

NOTE: You can use your stand mixer for these steps with your bread hook rather than stirring the dough ingredients by hand.

Add the final 1/3 of liquid and stir until the dough is nice and smooth.

Place the dough on a piece of parchment paper.

Blob of mixed dough placed on parchment paper.

Mixed dough placed on parchment paper.

Use wet hands to smooth out the surface of the dough and shape it as desired. DO NOT KNEAD. This may take dipping your hands in the water a few times…to get a nice shape. Gently smooth it out with wet hands into the shape you want.

Dough has been formed into a smooth, round shape.

Smooth the dough into the shape you want with wet hands.

Cover the dough loosely with plastic wrap. I sprayed the wrap with olive oil cooking spray to prevent it from sticking to the dough.

Ball of bread dough on parchment paper with plastic wrap over the top.

Loosely cover dough with plastic wrap and let sit for 90 minutes.

Allow it to rest on the counter for about 90 minutes. If your kitchen is very warm you may only need about 75 minutes.

The dough may not have grown much while resting, but it will seem a little bit puffier. Use a serrated knife to design the top of your bread.

Blob of dough sitting on parchment paper with cracks all across the top.

After sitting covered for 90 minutes, the dough had grown a lot and had cracks across the top.

Bake it on a stone or cookie sheet. Preheat the oven to 450 degrees F. Place the parchment paper with the dough on the stone or cookie sheet. Place a pan (not glass) of hot water under the baking stone or sheet at least 4 inches away. Bake for 30 minutes.

Baked gluten-free artisan bread on parchment paper and baking tray, brown and crispy on top.

Gluten-free bread after baking.

ALLOW THE BREAD TO COOL COMPLETELY before eating. This is important, otherwise, the center may seem gummy.

A big THANK YOU to Gluten-Free-Bread.org for this wonderful recipe!

Milo graphic

Milo says….

Maizy says I have restless TAIL syndrome. I can’t help it – my tail is so HAPPY it just has to DANCE!

Two gluten-free ginger cookies on a dessert plate.

Gluten Free Ginger Crispies

I love the warm, spiciness of ginger for Fall baking. These ginger cookies are definitely crispy. Be careful not to overcook them or they become a little bit too crunchy. I found them to be a perfect cookie for dipping in coffee or milk.

I added chopped almonds to the coating for a little extra texture, but it’s certainly not necessary.

Small food processor containing chopped up almonds.

I used a small food chopper/processor to chop up slivered almonds for cookie coating.

The original recipe called for margarine, but I used butter. I think it just tastes better in cookies. I also used xanthan gum instead of guar gum because I didn’t have any guar gum.

Ingredients:

  • 1/2 cup Butter
  • 1 cup Cane Sugar
  • 1/4 cup Molasses
  • 1 tsp Vanilla Extract
  • 1 cup Sorghum Flour
  • 3/4 cup Tapioca Flour
  • 1/4 cup Potato Starch
  • 1/2 tsp Guar or Xanthan Gum (I used xanthan gum)
  • 1/2 tsp Baking Soda
  • 1/4 tsp Sea Salt
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Ginger
  • 1/4 tsp Ground Cloves
  • 1/4 cup Almonds, slivered or chopped (optional)

Directions:

Cream together the butter and sugar.

Butter and sugar mixed together.

I used butter instead of margarine for these cookies.

Add the vanilla and molasses and mix until thoroughly combined.

Measuring cup with molasses next to a jar of Grandma's molasses with a large bottle of vanilla behind.

Grandma’s molasses and vanilla ready to add to butter-sugar mixture.

White mixing bowl with butter, sugar, vanilla and molasses in a creamy, orange mixture.

Vanilla and molasses were mixed with the creamed butter and sugar using a hand mixer.

In a separate bowl, combine the flours, baking soda, salt and spices.

Metal bowl containing dry ingredients mixed together.

Dry ingredients mixed together.

Sift the dry ingredients into the wet and blend until combined.

Big blob of ginger cookie dough in white bowl.

After mixing in the dry ingredients, the cookie dough was thick – about the same consistency as play-dough.

Place 1/2 cup of sugar in a bowl. Mix in chopped almonds, if you are using them.

Form the dough into 1-inch balls and drop into sugar-almond mixture, covering the outside of the dough. I made a little divot in the top of each ball and sprinkled some of the almonds into it so there would be more almonds on top of each cookie.

Three balls of cookie dough in a bowl of sugar and almonds mixed together.

Ginger cookie dough rolled into balled and coated with sugar-almond mixture.

Twelve balls on ginger cookie dough rolled in sugar-almond mixture on baking sheet with parchment paper underneath ready to bake.

Ginger cookie dough rolled up and ready to bake.

Place on greased baking sheet and bake at 350°F for 15 minutes. I used parchment paper, but it’s not required. The balls of dough will spread out into flat cookies while baking, so be sure to leave plenty of space between each ball and don’t make them too big.

Baked gluten-free ginger cookies in a plastic bowl.

Finished cookies ready to share with friends.

Two gluten-free ginger cookies on dessert plate.

Crispy gluten-free ginger cookies ready to taste.

 

Recipe adapted from Bob’s Red Mill Crispy Ginger Cookies.

Milo graphic

Milo says….

Crispy cookies make me SMILE!

Border Collie smiling

Gluten-free pumpkin scone on plate, ready to eat.

Gluten Free Pumpkin Scones

Everyone is making pumpkin flavored EVERYTHING for Fall this year, so here is my contribution. A big THANK YOU to Lynn’s Kitchen Adventures for this recipe that makes A LOT of scones!

I wasn’t sure how thick the dough should be after spreading out in the pan – I made it about one-inch thick. During baking they rose to about two-inches thick.

If you love pumpkin, you will love these scones!

Ingredients:

  • 1 1/2 cups brown rice flour
  • 1 1/2 cups sorghum flour
  • 1 cup potato starch
  • 1/2 cup tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter
  • 2 eggs
  • 1/2 cup milk (I used almond milk)
  • One 15-ounce can pumpkin

Glaze:

  • 2 cups powder sugar
  • 4-5 tablespoons milk (I used almond milk)
  • 1/4 teaspoon cinnamon

Directions:

Stir together the dry ingredients in a mixing bowl: brown rice flour, sorghum flour, potato starch, tapioca starch, xanthan gum, cloves, ginger, brown sugar, baking powder, baking soda, and salt.

Cut the butter into the dry ingredients until butter is small pieces and crumbly.

Dry ingredients in a white bowl with butter bits throughout.

Dry ingredients mixed with the butter.

In another bowl mix pumpkin, eggs, and milk until thoroughly combined (I used a fork, not an electric mixer).

Bright orange pumpkin, egg and milk mixture in a stainless steel bowl.

Pumpkin, eggs and milk stirred together.

Slowly stir this mixture into the butter/flour mix until completely combined. Dough will be thick and sticky.

Orange pumkin scone dough in a white mixing bowl with spoon sticking out.

Wet and dry ingredients are mixed together to make a thick and sticky dough.

Press dough onto greased cookie sheet. I used parchment paper, but it is not required. I used some Cup4Cup gluten free flour mix on top so it would be easier to press out. This recipe made so much dough it was pressed out to the edges of the pan.

Pumpkin scone dough spread out on parchment paper on a cookie sheet with white flour spread over the top.

I used parchment paper under the dough and sprinkled Cup 4 Cup flour on top to make it easier to pat out with my hands. The dough circle almost filled the cookie sheet.

Cut dough into wedges or squares.

Pumpkin scone dough sliced into wedges on cookie sheet.

I sliced the dough into wedges, but they were stuck to the parchment paper, so I couldn’t separate them.

Bake at 400 degrees for 15 minutes. The dough was too sticky to separate the slices, so I baked it for the 15 minutes first, then separated the slices with a knife, then cooked for another 5 minutes.

Baked pumpkin scones on cookie sheet.

The scones puffed up a lot white baking.

Pumpkin scones on cookie sheet, separated a little bit.

I separated the scones with a knife and baked them another 5 minutes.

Mix together glaze ingredients in a small bowl while the scones are baking.

Green mixing bowl with mixed up brown cinnamon glaze in the bottom.

While the scones baked I mixed up the cinnamon glaze.

Remove scones from oven and drizzle about half of the glaze across top.

Let scones cool completely, then drizzle with the rest of the glaze. If you do the glaze in two steps,  the first time it soaks into the hot scones and the second application will be more like icing.

Gluten-free pumpkin scones on cookie sheet with glaze on top.

I put some glaze on while the scones were still warm and then put some more on after they cooled.

This recipe was adapted from Lynn’s Kitchen Adventures.

 

Milo graphic

Milo says….

Snoopy says, “Happiness is a pile of leaves!” Milo says “Especially if you have a BONE to hide in them!”

 

SnoopyLeaves

 

Plate with whole grain sorghum and chicken casserole on it.

Chicken, Mushroom and Whole Grain Sorghum Casserole

Here is another recipe using whole grain sorghum. I made up the recipe loosely based on the classic chicken, mushroom soup and rice casserole my mom used to make when I was a kid.

Bag of Wondergrain whole grain sorghum - orange at the top with a heart-shaped "window" where you can see the sorghum grains inside the bag.

I used Wondergrain brand whole grain sorghum.

I used Wonder Grain’s whole grain sorghum and it turned out pretty darned good! Whole grain sorghum is high in fiber, which is important for people with celiac disease. It is often difficult for those on a gluten-free diet to get enough fiber. Here’s what one USDA report has to say about fiber:

“Dietary fiber is the non-digestible form of carbohydrates and lignin. Dietary fiber that naturally occurs in food helps provide a feeling of fullness, is important in promoting healthy laxation and may reduce the risk of cardiovacular disease, obesity, and type 2 diabetes. For many, the minimum recommended amount of whole grains is 3 ounce-equivilents per day. Children and adults should consume foods naturally hign in dietary fiber in order to increase nutrient density, promote healthy lipid profiles and glucose tolerance, and ensure normal gastrointestinal function.”

Whole grain sorghum can be used to provide these important nutritional components.

Have fun experimenting with your own versions of whole grain sorghum casseroles!

Ingredients:

  • 1½ lbs. chicken breasts or tenders
  • 1 cup uncooked whole grain sorghum
  • 4 cups water
  • 1 can cream of mushroom soup (Health Valley brand is gluten-free)
  • 8-10 medium-sized fresh mushrooms, sliced
  • 1 medium onion, chopped
  • 1 small bell pepper, cut into 1/4-inch wide slices
  • salt and pepper

Directions:

Bring 4 cups of water to boil. Add whole grain sorghum and cook on medium heat until water is mostly absorbed – about one hour.

Cooked whole grain sorghum in pan.

Whole grain sorghum cooked in the pan.

Place cooked sorghum into casserole dish.

Add mushroom soup, onion, bell pepper and mix into sorghum.

Lay chicken breasts or tenders on top of sorghum. Top with sliced mushrooms.

Sprinkle salt and pepper to taste.

Cook for 1 hour at 350 degrees F.

Plate with whole grain sorghum and chicken casserole on it.

Whole grain sorghum resembles rice when cooked in a casserole.

 

Milo graphic

Milo says….

Cooked chicken and whole grain sorghum are good for dogs, too! At least, it sure does SMELL GOOD!