Since starting MAC Foods, I've gained a deeper understanding of a larger variety of ingredients. Whilst, I've known many of these commodities, I didn't know how I could use them and I'm sure there is a lot of people in the same boat. I've done a fair bit of research on how others use them and then I decided I'd just have to throw myself into using them. I've tried recipes I've found on other websites (some turned out well, some I threw out:)) and then I decided that I would try to convert recipes that I know and love into a gluten free version. This was a bit of trial and error as well but the majority have turned out well. My colleagues and family have been great taste testers. In today's blog, I've included some of what I've found in my research so far.
In Australia, we predominantly think of sorghum just as feed for livestock but it is increasingly being recognised as a gluten free alternative in Australian diets.
Sorghum originated in Africa and is a staple in the African diet.
Sorghum is a key rotational summer crop in Northern Australia including Queensland and Northern New South Wales. The crop in Australia has traditionally been used as a key feed commodity for the domestic livestock market. In more recent years, Australia has been supplying the huge demand for sorghum in China for their sorghum wine industry.
Sorghum has also started to become a more prominent gluten free ingredient in the growing gluten free market in Australia. Studies on the use of sorghum in humans are in their infancy. UQ & QAFFI are doing some good research into the use of sorghum for humans. Studies are showing beneficial antioxidants are being found in sorghum similar to the benefits of blueberries. Studies also include that sorghum is an underutilised cereal grain that can help with the prevention of chronic disease such as diabetes, heart disease and obesity.
There is red sorghum & white sorghum grown in Australia. Red Sorghum is by far the largest colour grown in Australia. It is used in feeding stock, producing sorghum wine and a small amount into the food industry.
White sorghum is more commonly used for food. There are a variety of products manufactured from sorghum such as sorghum flour, pearled sorghum and sorghum kibble.
Sorghum flour is used as a substitute for wheat in baking cakes, biscuits, white sauces and in traditional African flatbreads (Injera). Sorghum makes a good alternative to wheat due to its lighter taste and white sorghum won’t discolour the finished product. A binding ingredient such as potato starch or Xanthan Gum typically needs to be added to replace the gluten properties of wheat.
Pearled sorghum can be used as an alternative to rice in a creamy risotto or in a rice salad.
Sorghum Kibble is used as a multi-grain ingredient in multi-grain bread and cereal toppers.
Key attributes of Sorghum:
Good source of dietary fibre
Source of B-Group vitamins
High in potassium & low in sodium
Contains Vitamin E
Rich in carbohydrates
MAC Foods Products
Make sorghum your alternative!
This recipe has been supplied by Glen Barratt, Head Chef of Wild Canary and was demonstrated at the 2016 Felton Food Festival. A perfect recipe for the International Year of the Pulse.
Find a charming setting for a long lunch at Wild Canary, a botanical bistro nestled in gardens at Brookfield. Catch Head Chef Glen Barratt ducking out to replenish the larder from the extensive kitchen garden. Listed on the Brisbane Goodfood Guides Top 10 places for breakfast. Wild Canary supports a network of local farmers and enjoy sharing this produce and their stories through events like their Producers Lunches and through a seasonal menu. They know to find the best ingredients you need to find great farmers.