7 Responses to Sorghum flour?

1. benny_120 on 2008-02-24 11:13:15.246390

   I have used sorghum in a lot of recipes, although I do not like it by itself many do. I think it is a taste preference. I mix ours just as I mix rice flour with other flours to have a good combination and it works well for us. I use it for pancakes to cakes and bread. It turns out well. Betty From: <stankus3@...

2. darleen_30 on 2008-02-24 09:59:48.934141

   I use it in the Betty Hagman(sp?) four bean mix for cookies, quick breads, muffins. I can give you the "recipe" if you need it. Right now I don't dare go into the kitchen as dh has the kids, and I am taking a mommy break. You know how you become instant magnet.. Janelle

3. darleen_30 on 2008-02-25 03:15:50.727061

   I get my sorhum flour at an Indian-Pak market. I think a 3 pound bag is $2.99 making it my most $$$ flour. It is stored in the refridgerator. That doesn't look right? Did I spell that right? You know how some days nothing seems to look right???? Janelle

4. darleen_30 on 2008-02-25 13:15:37.091076

   I have made the "Positively the Absolute Best Chocolate Chip Cookies" from the Gluten-Free Pantry Companion cookbook which calls for sorghum flour and white rice flour. They are very good. Janette Smith

5. darleen_30 on 2008-02-26 09:17:43.151342

   Yes, please send me the recipe. Thanks! Vicky

6. darleen_30 on 2008-02-26 14:09:46.358247

   I use it ALOT, as LJ is allergic to rice so I don't use the reci flour. I mix sorghum with tapioca starch, arrowroot, etc. Denise (LJs mom) On Sun, 09 Sep 2001 18:20:58 -0000 stankus3@... writes: Has anyone tried using sorghum flour in any of their recipes? What does it taste like? Does it turn out well? --Vicky in IL Mom of one, age 3

7. zachary19 on 2008-02-26 21:43:39.670713

   My household is a sorghum house! This is my main flour and I have converted many many recipes very easily. In fact I just converted my mothers blueberry cake recipe and made muffins for breakfast tomorrow. Feels good to be able to use my mothers recipes since she passed away 4 years ago. Brings back some good memories. My gluten family and friends eat the bread stix, cakes, brownies, and cookies I make. My sons peers at school love my home made stuff over the other snacks sent into school. I've even managed to make "twinkies", "poptarts", "hostess cup cakes", and other of those fun snacks. I order my flour by the 25# bucket through www.twinvalleymills.com and have developed a very good relationship across country with the owner. Infact I'll let you in on a tip, watch the website, another customer just developed a CD version cookbook that uses sorghum flour and has recipes that are gf, cf (or easily converted), rice free, and yeast free. I got to proof read her cookbook and test some of the recipes, as well as suggest some other kid friendly recipes. The website also already has some recipes on it. The bread recipe that Bette Hagman made(posted on the sight) is my bread recipe, although my bread maker didn't do a great job with it this summer. I think the New England humidity just didn't help. I find the flour to not be gritty at all. Infact a lot of recipes I use just the sorghum flour and don't blend it. Yes I find the Sorghum a bit more expensive than the other flours, but it is a lot cheaper than our old going out for fast food diet and shopping for mixes through cataloges. I'll be glad to share any of my recipes. Email me for a specific recipe and I will see what I can do. rejoycel@... I've also posted a lot of them in the past so check the archives. Joyce Oh and I do have a corn sensitive son, who has not been bothered by the sorghum.

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