Go Back   This Blue Marble, a Global Current Events Discussion Forum > Our Homestead > Kitchen > Special Diets and Gluten Free

Reply
 
Thread Tools Search this Thread Display Modes
Old 10-30-2008, 07:00 PM   #1
Misty
Member Level 5
 
Misty's Avatar
 
Join Date: Aug 2008
Location: near buggies and cornfields
Posts: 351
Thanks: 1
Thanked 1 Time in 1 Post
Default Using sorghum flour?

Is anyone else out there baking with sorghum flour? I began about a year ago because I developed an allergy to wheat, rye and oat flour. I buy the sorghum flour from a grower in the midwest and like it much better than some of the other flour mixtures that are often substituted for regular flour. So far my favorite recipes are a banana bread and a white bread that are very close to the ones made with wheat flour.

Does anybody have any tried and true recipes I can make? I've seen some with guar gum but I don't digest that additive very well. Xanthan gum is ok though. For those of you who wonder why either of those would be used, it's because they provide the texture that's missing when you don't use one of the gluten flours.
Misty is offline   Reply With Quote
Old 10-30-2008, 07:34 PM   #2
FrmlyZ
Member
 
Join Date: Sep 2008
Posts: 96
Thanks: 0
Thanked 0 Times in 0 Posts
Misty:

It is an aquired taste. It is a staple in west Africa where it originted. Here it's Milo and grown for animal feed. I prefer wheat but that is just me.


Best Wishes,,,,,,,
Z
FrmlyZ is offline   Reply With Quote
Old 10-30-2008, 09:22 PM   #3
A.T. Hagan
Your "Crazy Town" reporter
 
A.T. Hagan's Avatar
 
Join Date: Aug 2008
Location: North/Central Florida
Posts: 5,477
Thanks: 186
Thanked 859 Times in 410 Posts
No gluten so it won't rise just like wheat flour will, but it can be leavened to a certain extent using eggs or such. Color and strength of flavor depends on the particular variety milled. The better eating sorghums are rather light in color. The more highly colored are pretty strong tasting.

In my limited experience I found one can use sorghum flour for anything that you'd use corn meal for. It's usually more finely milled than corn meal though so the texture of the finished product may be different.

.....Alan.
__________________
Chance favors the prepared mind.
A.T. Hagan is offline   Reply With Quote
Old 11-01-2008, 12:49 PM   #4
FrmlyZ
Member
 
Join Date: Sep 2008
Posts: 96
Thanks: 0
Thanked 0 Times in 0 Posts
Misty:

"Xanthan gum is ok though". Xanthan gum is a bacterial extracellular polysaccharide.Very few people have troubles with it and that is why it is so widely used.

Best Wishes,,,,,,,,

Z
FrmlyZ is offline   Reply With Quote
Reply

Tags
flour, sorghum

Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 01:55 AM.


Powered by vBulletin®
Copyright © Jelsoft Enterprises Ltd.