Go Back
+ servings
popped sorghum

Popped Sorghum Recipe

Easy recipe for making popped sorghum, a healthy and nonallergenic substitute for regular popcorn.

Course Snack
Cuisine Indian
Keyword corn free, easy, gluten free
Prep Time 10 minutes
Servings 2
Calories 200 kcal
Author Sarah Pope



  • 1-2 gallon stainless steel pot that is deep (has high sides) no lid necessary


  1. Put 2 tablespoons oil in the pot and turn on heat to medium-high. When the oil gets shiny to indicate that it is hot, pour in the 1/4 cup of sorghum grains. Turn the heat down to medium. Leave uncovered.

  2. Stir the grains constantly with a wooden spoon as the popping process begins (see video below for what this looks like). Note that putting a lid on the top of the pot and leaving the popping grains unattended until the popping slows down like you would with stovetop popcorn risks burning the sorghum grains.

  3. Continue stirring as the popping continues until the time between pops is about 10 seconds.

  4. Remove the pot from the heat and sprinkle with sea salt and optional nutritional or brewers yeast to add additional B vitamins.

  5. Serve immediately and enjoy!

  6. Store leftovers once cool in an airtight container in the pantry. It will last there for several days to a week.

Recipe Video

Recipe Notes

Substitute ghee for the coconut oil if you prefer. This article plus video shows you how to make ghee which is more affordable than buying in many cases.

*Note that a popcorn popper will not work as the sorghum grains are too small. Also, a microwave is not recommended (explanation below). 

Nutrition Facts
Popped Sorghum Recipe
Amount Per Serving (0.5 cup)
Calories 200 Calories from Fat 117
% Daily Value*
Fat 13g20%
Potassium 82mg2%
Carbohydrates 18g6%
Fiber 4g16%
Protein 2g4%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.