Sorghum Syrup Crinkle Cookies - Golden Barrel Sorghum Syrup Recipe (2024)

FAQs

Can you use sorghum instead of molasses in cookies? ›

sorghum can be substituted for molasses on a one-for-one basis. In baking recipes (such as cookies and cakes), sorghum should be substituted for molasses one-for-one, but it is necessary to cut the amount of sugar used in the recipe by 1/3 of the amount specified. This is because sorghum is sweeter than molasses.

It's a unique flavor. And it adds a lot of depth to what you're cooking, more so than honey." Use sorghum to top biscuits, cornbread, pancakes, or desserts, or add it to just about any recipe calling for molasses or honey. It also has a higher nutritional value than many of the other sweeteners.

It takes approximately 10 gallons of sorghum juice to make 1 gallon of syrup. Its qualities are somewhat like that of molasses and can be used in place of molasses in many recipes.

They have different production methods

Sorghum syrup is made from the green juice of the sorghum plant, which is extracted from the crushed stalks and then heated to steam off the excess water, leaving the syrup behind. Conversely, molasses is the byproduct of processing sugar cane into sugar.

Healthier Choice: In terms of healthiness, both sorghum syrup and molasses can be part of a balanced diet when used in moderation. However, if you're looking for a sweetener with potentially more nutritional benefits, sorghum syrup may be a slightly better option due to its nutrient content.

A.: While sorghum is sometimes called sorghum molasses, it is actually much sweeter than molasses. You can substitute them for each other, but just keep in mind that molasses is less sweet.

As a bonus, it's loaded with nutrients like potassium, calcium, magnesium, and iron, and it doesn't spike blood sugar as dramatically as refined sugars, thanks to a lower glycemic index.

Do I Need to Refrigerate Sorghum? No, sorghum is a natural sweetener and can be treated just like honey. Although refrigeration will not hurt your sorghum, it will make the consistency thicker and harder to spread. Storing at room temperature will keep your product ready to use at all times.

Sorghum syrup is also a healthier alternative sweetener. It has a slightly lower glycemic index than refined sugar and high fructose corn syrup, meaning that it will not spike blood sugar levels as drastically as its more highly processed counterparts.

Unlike sugar, which is 100% empty calories devoid of nutrition, you can actually expect some nutritive value from a purely natural sweetener like sorghum. Before multivitamins, doctors sometimes prescribed sorghum syrup to help folks get the necessary iron, calcium, and potassium.

Is sorghum syrup anti inflammatory? ›

Sorghum is known to be rich in phenolic compounds, many of which act as antioxidants. It has also been shown to be good at reducing some forms of inflammation due to its antioxidant properties. Several of the phenolic compounds in sorghum have been linked to anti-cancer effects.

If you're familiar with sorghum grain, we are talking about the same plant, but only specific varieties of the plant have a sugary juice that can be extracted to make the syrup.

It takes stomach enzymes longer to break down the wall to reach the nutritional proteins in sorghum than it does to reach the proteins in similar grains, such as corn.

You Bet! There's no stopping this powerhouse grain. The USDA recognizes sorghum as an incredible nutrient source, as a single serving contains significant amounts of protein, niacin, riboflavin, thiamin, copper, iron, potassium, magnesium, fiber, and antioxidants.

The syrup of more than 72OBrix has found storage life of about 2 years. However, it is important to ensure that no moisture ingress occurs into the product during storage. The sweet sorghum juice has a balanced nutritional profile containing protein, essential amino acids and minerals [7].

Sorghum flour's texture and density make it comparable to all-purpose wheat flour. One interesting property is that it helps to bind moisture into the dough or batter as well as promoting the formation of CO2 bubbles when making bread.

Sorghum flour has a grassy, nutty flavor that reminds me of a cross between corn flour and brown rice flour. It's a staple of gluten-free baking and can be found in many gluten-free flour blends. You can also sub sorghum flour (by weight) for oat flour or millet flour in any of my recipes!