sorghum - suchadeal
Hi Listmates- Have to share with you what I consider such a bargain (or as I used to say growing up in Boston - sucha "bahgin"). Someone on the list suggested Twin Valley Mills for sorghum and I got my first shipment. They send you 10 LBS. of sorghum flour for only $12.50. Shipping to California (they are in Nebraska) cost $7.17, for a total of $19.67. Even with the shipping, that is still a great price. I couldn't believe what a great wheat-like flavor this has and the best part is -- Jack did not react to it (eczema-wise). BTW, the quinoa for us is out. He was scratching like crazy and someone said that it is somehow related to corn. Too bad because quinoa is so good for you. Anyway...wanted to pass along the good deal. They have a website -- I think it's www.twinvalleymills.com. But I could be wrong about the addess. Lisa in San Diego
I have to agree with you. Sorghum is the main flour in my house!!!!! Many recipes taste just like the wheat version. I purchased the 25lb bucket and have been cooking away. Infact I've got to send some recipes that I use to the Twin Valley Mills. They have a area of recipes on their site. Nice People!!!! hugs, Joyce in MASS Taking it One Day at a Time with God's help!
I like sorghum, as long as it is only half the flour in a recipie. I have been having good success with using 1/2 cup sorghum flour, 1/4 cup potato starch, and 1/3 cup arrowroot powder as a substitute for 1 cup of gf flour in standard gf recipies. I can't have rice, and garbanzo beans; and I have to really limit tapioca and corn so sorghum is a diet saver. I like and tolerate buckwheat but even light buckwheat flour has a definite flavor. Joanne
Hi List Mates, I have used Bette Hangman's new Four Flour Bean Mix in rolls and muffins and pancakes. It seems that it gives me the runs. If you were to guess would it be the bean flour or the or sorghum flour or both. I love the flavor and texture but... What is your opinion? Thanks, Becky in FL