I finally found a substitute for popcorn!  Popped sorghum!!!

In my family, we have been corn-free for several years now. Although corn is inherently gluten-free, we feel better without it. I believe it is due, in part, to the fact that much of the corn in the United States is genetically modified (GM). Even what is deemed “organic” is often tainted, since corn can easily be cross pollinated across different farms and fields. (A GMO corn crop can taint a non-GMO crop up to 15 miles away.)

The proteins in corn are also hard to digest. That is why you tend to see pieces of your corn on the cob come out the other end the next day. 🙂

The one time we splurge is when it is corn season in Tennessee. When I can get freshly picked sweet corn on the cob from a local organic farmer that I trust, we eat it a few times during the season.

Otherwise, we do not miss it much. We have found substitutes like bean chips instead of corn chips and ground millet instead of corn meal. However, the popcorn was hard to reproduce, until now.

Surprisingly, popped sorghum grains tastes a lot like popcorn. It is prepared a little differently than popcorn and the kernels are smaller, but it is worth making it when you need a popped treat. (Do not use an air popper.)

Here is how I did it: Continue reading →