Sorghum Gluten Free Recipes

Originally aired: 1/22/2013

Make a sorghum green bean salad, sorghum chili with beans, and double-baked sorghum biscotti cookies dipped in chocolate—all gluten free!

Hard Red Wheat

Originally aired: 12/19/2012

Learn how to fuse hard red wheat with bread, pinto beans, and potatoes.

Kaniwa

Originally aired: 12/11/2012

Infuse your favorite breakfast foods with kaniwa and learn how to make coconut waffles, fruit salad, and the perfect omelet.

Sprouted Barley

Originally aired: 12/4/2012

Learn how to sprout barley and fuse it with salad, pancakes, flat bread, and even ribs!

Brown Rice

Originally aired: 11/27/2012

Make delicious meatballs with brown rice and roasted tomato sauce and brown rice olive bread.

Kamut

Originally aired: 11/20/2012

These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.

Amaranth

Originally aired: 11/13/2012

Fuse amaranth with oat granola, cookies, and protein bars.

Flax and Chia Seed

Originally aired: 11/6/2012

Learn to make flax seed bread, roasted garlic chia seed mashed potatoes, and other grain-infused recipes.

Red Quinoa

Originally aired: 10/30/2012

Chef Brad's favorite "supergrain," quinoa, is the perfect grain for sneaking nutrition into your favorite foods. Learn how to fuse white, black,...

Black Barley

Originally aired: 10/23/2012

Chef Brad uses black barley to make thai pudding, stir fry, and cabbage salad.

Freekah

Originally aired: 10/16/2012

Learn to use freekah to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot chocolate.

Spelt

Originally aired: 10/9/2012

Use spelt to make chocolate cupcakes, potato rosemary biscuits, and stuffed cantaloupe fruit salad.

Black Quinoa

Originally aired: 10/2/2012

Use black quinoa to make East Coast crab cakes, salad, and banana nut bread.

Oat Groats & Kidney Beans

Originally aired: 2/16/2012

Chef Brad fuses oat groats & kidney beans to make fall stew, flatbread, rotisserie chicken salad, and dip.

Amaranth & Butter Beans

Originally aired: 2/9/2012

Chef Brad fuses amaranth & butter beans to make macaroni and cheese, pork tenderloin, and a Waldorf salad.

Teff & Small Red Beans

Originally aired: 2/2/2012

Chef Brad fuses teff and small red beans to make fried ice cream, potato pie dough, and a bean relish.

Barley & Fava Beans

Originally aired: 1/26/2012

Barley & Fava Beans: Chef Brad fuses barley and fava beans to make barley sourdough spinach bread and a barley fava salad and dressing.

Kamut & Lentil

Originally aired: 1/19/2012

Kamut & Lentil: These tasty new recipes combine Kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.

Rice & Colorado River Beans

Originally aired: 1/12/2012

Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice stir-fry, and a Chinese chicken...

Spelt & Great Northern Beans

Originally aired: 1/5/2012

Combine spelt and great northern beans to make applecake, stuffed pancakes, and a sweet bean breakfast salad.

Millett & Black-Eyed Peas

Originally aired: 12/29/2011

Create new flavors when you add millet and black-eyed peas to pea soup, rice and sausage, and chicken and millet-stuffed tomatoes.

Farro & Cannellini Beans

Originally aired: 12/22/2011

Incorporate farro and cannellini beans in potato stew, papaya salad, and flour tortillas.

Christmas/New Year's Special

Originally aired: 12/15/2011

Chef Brad celebrates Christmas in style with a holiday ham, chicken wings, cashew Christmas corn, toffee nut fudge, eggnog, and more.

White Wheat & Cranberry Beans

Originally aired: 12/8/2011

Incorporate wheat and cranberry beans with pulled pork, whole-wheat buns, salsa, and baked beans.

Edamame & White Quinoa

Originally aired: 12/1/2011

Fuse quinoa and edamame beans with a quinoa chicken soup, buttermilk cookies, an edamame bean salad, and old-fashioned cornbread.

Black Beans and Black Quinoa

Originally aired: 11/24/2011

Fuse black quinoa and black beans to make a black bean bread, black quinoa salmon cakes, a triple-grain salad, and avocado soup.

Anasazi Beans

Originally aired: 11/17/2011

Use red quinoa and Anasazi beans to up the nutritional value of ribs, rice, salsa, and an apple quinoa salad.

Thanksgiving Special

Originally aired: 11/10/2011

Chef Brad shows how to use grains to cook the perfect holiday meal with all the trimmings, including turkey, dressing, rolls, potatoes, and...

Oats

Originally aired: 8/5/2011

Join Chef Brad and learn how to fuse oats with oatmeal cookies, pineapple oat salad, and breakfast cereal.

Rice

Originally aired: 7/29/2011

Find out how to fuse rice with breakfast cereal, a chicken and rice dish, and brown rice waffle sandwiches.

Spelt

Originally aired: 7/23/2011

Use spelt to make delicious salad, potato bread, rosemary flatbread, and sweet and savory scones.

Buckwheat

Originally aired: 7/15/2011

Learn to fuse buckwheat with salad, rustic bread, and fried buckwheat pancakes.

Farro

Originally aired: 7/8/2011

Fuse farro with bread, risotto, grilled vegetable salad, and torte.

Popcorn

Originally aired: 7/1/2011

Chef Brad shows how to fuse popcorn with cornbread, chili relleno, and salad.

Millet

Originally aired: 6/24/2011

Learn to fuse millet with sliders, rigatoni, and a salad.

Barley

Originally aired: 6/17/2011

Use barley to make delicious bread, salad, soup, and a side dish.

Amaranth

Originally aired: 6/10/2011

Fuse amaranth with cookies, crispy treats, and spinach salad.

Wheat

Originally aired: 6/3/2011

Learn to make homemade wheat bread with Chef Brad.

Teff

Originally aired: 5/27/2011

Fuse teff with a two different kinds of pizza and a salad.

Kamut

Originally aired: 5/20/2011

Learn to fuse kamut with blueberry pancakes, wholegrain muffins, and fruit salad.

Quinoa

Originally aired: 5/13/2011

Chef Brad shows how to fuse quinoa with a fruit salad, bread, and meatloaf.