Sunday, July 10, 2011

Frog Eye Salad - the only gluten free version I have ever seen!

I don't know the real name of this salad, but at our house it is known as Frog Eye Salad.  The original recipe uses a type of pasta that looks like frog eyes(aceite de pepe).  My oldest daughter loves this salad and I still remember the first party we attended after she went gluten free and they were serving this salad.  I took one look at her and there were huge tears in her eyes, she was heart broken.  She thought she would never again eat her favorite dish.  I was determined to figure it out.  I racked my brain with a replacement for the pasta and remembered my neighbor making a food storage dish, similar to this, out of wheat.  The wheels began turning and I started experimenting.  First, millet.  Decent, but I knew I couldn't stop there.  I needed something a little bigger with a little less flavor - sorghum.  Second, sorghum, Jackpot!  My solution might sound strange, but it works for us and my daughter looks forward to it every time we have it, plus it is healthier. I know sorghum might be hard for some of you to find.  I buy it in bulk and grind it myself.  If you don't have sorghum, give millet a shot, or experiment with with another grain.  Let me know what works, or doesn't work, for you!  The key is to cook it until it is soft.  I usually only make half this recipe, it makes a lot!

Frog Eye Salad
Presoak 2 c. sorghum(overnight) and then boil it like pasta, for about an hour(until it is soft). 
¾ c. sugar
2 T. corn starch
½ t. salt
1 can pineapple tidbits
1 can crushed pineapple
2 eggs, beaten
4 t. lemon juice
2 cans mandarin oranges
4 c. coolwhip
1 c. pineapple juice (reserved from can)
In a small bowl combine sugar, starch and salt, then whisk in pineapple juice.  Transfer to a pot and add in eggs, stirring constantly over medium heat.  Bring to a boil and remove from heat.  Stir in lemon juice and let cool.  When cool, combine with grain(or pasta).  Best if you let it sit over night, or for a few hours, in the fridge.  This gives the grain time to really soak up some sauce.  Before serving, add drained fruit and stir in coolwhip.  Keep refrigerated.


  1. What!  No marshmallows? Your girl is still being deprived.

  2. Yay!no marshmellows, and I would use real whipped cream (better for you if you can have dairy) using gelatin to stablize it. Also, does anyone know how sorghum taste in comparison to quinoa? I substituted quinoa and it had a strong flavor that didn't go over very well.