Go Gluten-Free for Brunch
● By Family Features
Gathering friends and family for a brunch is a delicious alternative to the typical dinner party. A more casual setting and lighter fare make for a refreshing change. However, many of the foods commonly served at the brunch hour contain gluten, which can make it hard to accommodate the needs of anyone following a gluten-free diet.
One simple solution is sorghum, which can be substituted in a variety of baked goods and other dishes. Whole grain sorghum is a wholesome, hearty grain that possesses a mild flavor that won’t compete with the flavors of other food ingredients.
Sorghum can improve the texture of recipes and digests more slowly with a lower glycemic index, so it sticks with you a bit longer. This makes it a great healthy substitution in desserts such as these sweetly satisfying lemon dessert bars.
You can also add a hearty, nutty flavor to your favorite recipes with whole grain sorghum, for example, using it in salads and in place of pasta and rice. This Greek salad combines sorghum with fresh veggies and a light, tangy dressing for the perfect addition to a brunch menu.
For more recipes and tips for cooking with sorghum, visit www.healthysorghum.com.
Greek Sorghum Salad
- 2 cups water
- 1 cup sorghum
- 2 cups spinach, sliced into 1/4-inch strips
- 1 large lemon, juice only
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1 cup grape tomatoes, halved
- 1 avocado
- 1/2 cup feta cheese
- In medium saucepan, bring water to boil. Add sorghum and reduce heat. Simmer for 50 minutes or until water is absorbed. Turn off heat. Stir spinach into sorghum until lightly wilted.
- Whisk lemon juice, olive oil and salt together. Add dressing to salad and toss lightly.
- Just before serving, stir in tomatoes, avocado and feta cheese.
- 1/4 pound unsalted butter, room temperature
- 1/4 cup granulated sugar
- Pinch kosher salt
- 1 cup NuLife All-Purpose Sorghum Flour Mix
- 3 eggs, room temperature
- 1/2 cup confectioner’s sugar, plus more for dusting
- 1/2 cup lemon juice
- 1 large lemon, zested
- 1/2 cup NuLife All-Purpose Sorghum Flour Mix
- Pinch kosher salt
- Preheat oven to 350°F.
- For the crust, cream butter and sugar together in electric mixer using paddle attachment. Add salt to flour, and slowly add to butter until mixture resembles pea-size crumbs. Press into 8-by-8-inch baking dish lined with parchment paper, and bake for 15 to 20 minutes or until light brown. Cool on wire rack for 15 minutes.
- For the filling, whisk eggs, confectioner’s sugar, lemon juice, lemon zest, flour and salt. Gently pour over crust and bake for 30 minutes or until firm. Cool thoroughly.
- Cut into squares, and dust with confectioner’s sugar before serving.