Sorghum

[Guest guest]

Brenda-Lee. . .I know many people use sorghum as their replacement for wheat

flour in gluten-free cooking. I've tried it once and it gave a strong flavor to

the food. I know it is a popular alternative. . .do you think I'm doing

something wrong? Is there a secret to the success of sorghum in baking?

 

Thanks,

LaDonna

 

PS: The recipes look great! Thanks for sharing!

 

 

Vintage Vegan Tea

http://www.VintageVeganTea

Christian Vegan Cooking

http://www.Christian-Vegan-Cooking

Vegan and Gluten Free

http://www.

 

 

 

[Guest guest]

My children loved the taste of sorghum and it worked well in terms of rising and

so forth, but it is corn related so I tend to use it only in blends. It is a

little strng tasting, but then so are bean flours, soy flour and quinoa.

 

I would just try it in a blend in place of sweet rice flour with tapioca starch

and something else.

 

BL

 

 

 

[Guest guest]

Thank you, Brenda-Lee. . .I'll try it again. I think I tried it in

cookies or something. The strong flavor outpowered everything else!

I must have selected the wrong product to try it in.

 

LaDonna

 

, " Brenda-Lee Olson " <luvee77>

wrote:

> My children loved the taste of sorghum and it worked well in terms

of rising and so forth, but it is corn related so I tend to use it

only in blends. It is a little strng tasting, but then so are bean

flours, soy flour and quinoa.

>

> I would just try it in a blend in place of sweet rice flour with

tapioca starch and something else.

>

> BL

>

>

>

[Guest guest]

I understand that there are also some producers who don't make very good

product. I seem to remember that arrowheadmills was recommended as being the

best but I might be misremembering since we can't buy from them in CAnada.

 

BL