How to pop sorghum and amaranth

Since going corn-free, the thing I've missed the most is popcorn.  I grew up in a family where popcorn was practically its own food group.  And my little one is the same way, he loves his popcorn.  So, whenever I made him popcorn, it took everything I had to not consume a handful of it myself, even knowing the stomach ache I would get if I did consume it. So, when I discovered that other grains pop, I began testing them out to see which I like the best.

Popped Sorghum (the one on top in the picture above) is by far the winner.  See how it even resembles popcorn? It has a slightly sweet taste, just like sorghum and is amazing lightly salted, just like popcorn.  My older son, who has never been huge into popcorn, absolutely loved popped sorghum and whenever my little one asks for popcorn, he pipes in and asks for sorghum.

The runner-up is amaranth (the bottom one in the picture above).  It's absolutely tiny as a grain, so even popped it's still absolutely tiny.  So, isn't finger food like the sorghum is, but it's still delicious and really light in texture.  We call it 'ant popcorn' in our house, if you have little girls it could be 'fairy popcorn' instead. :) We either lightly salt it and eat it with a spoon.  Or I have found that it makes for a fantastic cereal with my non-dairy milk and cinnamon sprinkled over it.

So, you can actually see how much smaller sorghum and amaranth are compared to popcorn, I popped some for you...yeah, popcorn is monstrous.  But, another plus to both of these grains is that they are hull-less...meaning, no hulls stuck in your teeth after eating them. That was always my biggest complaint about popcorn.

I pop both of these on the stove top and it's incredibly fast and easy to do!

This post was shared on Slightly Indulgent Tuesday, Allergy Free Wednesday, Gluten Free Wednesday and Whole Food Friday.

Popped Sorghum
1/8-1/4 cup popping sorghum grains (not all sorghum grains pop, so make sure you get popping sorghum)
1/2-1 teaspoon canola or coconut oil

Directions
Heat a saucepan (I use a 1 1/2qt one for 1/8 cup and a larger one for 1/4 cup) over medium-high heat until piping hot.  Add in oil and let it heat for a minute.  Add in the grains.  Once it starts popping, cover and shake the pot back and forth across the burner to keep the grains moving.  When the popping slows remove it from the heat and pour into a bowl, lightly salt and enjoy!

Note: Only pop small amounts (i.e. no more than a 1/4 cup) at a time, it pops better when there is less in the pan, so you'll just be wasting your grain if you add in more than a 1/4 cup at a time.  Just do multiple batches, it really only takes a minute.

Popped Amaranth
1/8-1/4 cup whole amaranth grains

Directions
Heat a saucepan (I use a 1 1/2qt one for 1/8 cup and a larger one for 1/4 cup) over medium-high heat until piping hot.  Add in the grains.  Once it starts popping, cover and shake the pot back and forth across the burner to keep the grains moving.  When the popping slows remove it from the heat and pour into a bowl, lightly salt and enjoy tiny 'popcorn' with a spoon, or add milk and cinnamon and eat it as cereal.

Note: Do not add oil to the pan if you are popping amaranth...it won't work.  It pops the best in a hot, dry pan.

Happy Mother's Day, and a post to honor my Grandmas

Happy Mother's Day everyone!  I hope it's been a wonderful day.  Flip Cookbook is hosting this month's 'Go Ahead Honey, It's Gluten Free' event and the theme is: From Mom's Recipe Box.  I decided to modify it and do recipes from my grandmas' recipe boxes and honor them.

I've been reminiscing a lot lately on childhood memories with my two wonderful Grandmas.  With each of these memories, comes memories of the food they would make us.  Every, or at least nearly every Sunday we went to my Dad's parents' house.  And pretty much everytime we went, my grandparents had homemade treats for us.  My grandpa always got credit for giving us rootbeer floats (even though, technically Grandma did all the work), but all credit goes to Grandma for the rest of the treats.
 

My grandpa was and still is a beekeeper.  And that hobby yield some very delicious honey, even now when I smell honey or anything with honey in it, I think of them.  My very favorite treat that my grandma made was her honey popcorn balls, she never used a recipe, so they always seemed a little different each time.  But the honey was always the star and it was pure comfort food.  So, this first recipe is for my Grandma Nay, because I always think of you when there's honey involved. <3

Peanut Butter and Honey Popcorn Balls
1/2 cup honey
1/2 cup peanut butter
1/2 teaspoon salt
4-5 qts popped popcorn

Directions
In a heavy saucepan mix together the honey, peanut butter and salt.  Over medium heat, bring the mixture to a boil and continue to cook for 30-60 seconds while stirring constantly. (Watch very closely because it can burn very quickly). Remove from heat and pour over the popcorn, toss to evenly cover the popcorn and let it cool for a couple of minutes then form into balls.

This recipe is featured on Slightly Indulgent Tuesday.

My Mom's mom was a fiery red-head with the biggest heart I know.  She spoiled us grandkids rotten, just like a grandma should. She made these cheesy potatoes that I'm sure the rest of Utah would know as Funeral Potatoes, but we called Grandma Potatoes.  They were always the best when she made them and she made them for every family gathering.  She past away a couple of years ago and I miss her fiercely, but I can recall all of the happy memories as these modified Grandma Potatoes bake in my house filling my home with the familar smells of my Grandma house. I love you, Grandma Davidson, and this one is for you! <3

Grandma Potatoes
(or Funeral Potatoes or Cheesy Potato Casserole...depending on where you live)
adapted from here
8-10 medium russet potatoes
3 tablespoons canola oil
1 cup finely chopped onion
1/4 cup millet flour
1 1/2 cups chicken broth (I use Imagine brand low-sodium)
1 cup So Delicious Coconut Milk
1/2 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon poulty seasoning
2 cups Daiya cheddar style shreds
1/2 cup dairy-free yogurt cheese
1/2 teaspoon vinegar

Topping:
2 cups Corn Chex, crushed
2 tablespoons dairy-free margarine, melted

Directions:

Boil the potatoes in a large pot, until fork tender.  Allow them to cool, then peel and grate the potatoes. 

In a large saucepan, heat the canola oil over medium-high heat.  Add the onion and cook until the onion is softened, about 5-6 minutes.  Stir in the millet flour and cook, stirring constantly, for another 30-60 seconds.

Combine the chicken broth and the coconut milk and slowly whisk it into the flour mixture.  Add the salt, pepper, and poultry seasoning. Bring the mixture to a boil and then reduce heat to medium and cook, stirring frequently, until the mixture has thickened slightly.  It should take about 5 minutes.

Remove the saucepan from the heat and stir in the Daiya cheese until smooth. Fold in the potatoes, until the mixture is well combined.  Add the vinegar to the yogurt cheese and stir that into the potato mixture.

In a medium bowl combine the corn chex and the melted margarine until evenly combined.  Spoon the potato mixture into a 9x13 baking pan, smoothing the top.  Top with the buttered corn chex.  Bake at 350F for 35-45 minutes (45 minutes, if you prepped beforehand and stored the potatoes in the fridge before baking them).

This recipe is featured on Make it Gluten Free Tuesdays.