Sorghum Grain, 24oz (Pack of 4) - Whole Grain, Vegan, Kosher

This is a fine product. It has a firm, nutty consistency and flavor after cooking for an hour. I cook a batch for 45 minutes and then add some lentils for the next 15 minutes. That combo makes a great addition to coleslaw. It becomes high protein coleslaw and surprises you friends.

Very clean, no rocks or grit. I rinse this and then cook in my instapot: 1 cup grain to 3 cups of water for 40 minutes. It can be used in place of rice in many recipes. Gluten free and low lectin, so super healthy. WILL DEFINITELY BUY AGAIN!!!!!!!

I’ve been on the Plant Paradox plan for years, and bought this just for popping (I think millet makes a far better rice substitute or cereal). There are some varieties which don’t pop well or even at all, but this one does if you do it right, which can take some practice. I looked around a lot on the Internet for methods and suggestions, and here’s what ended up working best so far. 1) Pre-warm a large stainless steel cooking pot 2) On fairly high heat add two tablespoons of olive, avocado, or coconut oil 3) As soon as the oil starts smoking, add no more than a level 1/4 cup sorghum 4) QUICKLY cover pan with a steel mesh splatter screen or strainer to protect your eyes/face from popping kernels: they’re dangerous and messy! 5) Important to start stirring right away - get all kernels coated with oil - and KEEP stirring constantly. Usually only takes a minute or less before most that are going to pop have done so. 6) As soon as the popping slows down, quickly transfer into a bowl, or kernels will start to burn. Don’t expect more than 2/3 of them to pop at most, but that’s ok, unpopped kernels taste great and are easy to eat. Salt to your taste. 7) Careful! The kernels stay very hot for a while; only eat the popped ones at first. Eat with a small spoon; if you take your time this serving will take about a 1/2 hour to finish. Explanations: 1) Large pot needed because you need a lot of surface area - small pans won’t work well 2) You can get away with using just one tablespoon of oil but in my experience not as many will pop 3) Same thing goes for making more than 1/4 cup at a time - not as many will pop 4) Covering the pot with a solid lid and shaking it doesn’t work as well - condensation forms inside lid immediately and drips water. It pops much better in open, dry air. But after getting a badly burned eyelid once, I started using a wire mesh strainer for a lid. 5) The reason about 1/3 of the kernels never pop is because this use is fairly recent. Unlike popcorn, which has been around a very long time, sorghum hasn’t yet been bred for just popping (I saw that mentioned on an agricultural site devoted to sorghum). This stove top method is fine for one person but is a pain for anyone who needs/wants to make a large amount. I’m still looking for a good air popper that will work with sorghum. Dry popped hasn’t so much flavor, of course, but if you salt it and then mix in some goat butter or an ounce of Trader Joe’s hard goat cheddar cheese that you’ve just grated - incredible!

My first time trying sorghum because a friend in Australia mentioned it to me, and I chose this brand. It is delicious and is now a food product I will order regularly to add to my meals.

Wow talk about miniature pops by the spoonful! It’s impossible to eat one, since it’s like picking up individual grains of popped rice. It’ll take some getting used to. Novelty item for sub”popcorn”. Very tiny. Not yet used as ground flour.

Delicious, nutritious and a wonderful addition to the pantry. Still discovering more uses for it all the time! Porridge with fresh fruit, steamed in broth for a side dish, whole grain GF breads! It’s filling and tasty.

Bob’s Red Mill are generally good products. I use some of them, such as oat bran and wheat bran with my bread recipes when I make my own bread. While I enjoy white and brown rice. I have been branching out to use other grains such as quinoa, and I picked this sorghum grain to try. It's a little different both the way you prepare it (longer cooking) and the taste/texture (nutty, chewy). But it's pretty good, healthy, and has good nutrients. So for a change from plain rice, it's a good alternative. I do recommend for some variety in your diet.

Pop it like regular popcorn. It makes tiny popcorn that looks like regular popcorn, only tiny size. It tastes the same as regular popcorn too.