Move over, quinoa; shove aside, rice. There’s another grain drawing fans who want to follow a gluten-free diet. Sorghum is an antioxidant-rich flour used to replace wheat in baked goods, but it can also be cooked like popcorn to make a healthy snack. The grain is high in iron, magnesium, phosphorus, zinc, and protein and is an excellent source of fiber (about 6.5 grams per 1⁄2 cup serving). “Sorghum is chewy, hearty, and filling,” says Kim Larson, R.D.N., C.S.S.D., a spokesperson for the Academy of Nutrition and Dietetics.
Use it in place of cooked rice; add to salads, soups or stews; or have as a breakfast cereal. Its nutty flavor makes it a great baking staple. Find it in the flour section of supermarkets or health-food stores.
