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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information Since 1995 at Celiac.com - Comments for article: USDA Researches Use of Sorghum as a Gluten-Free Alternative Grain]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Sat, 21 Nov 2009 04:08:28 PST</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3000</link><description><![CDATA[Great article.  Does anyone have a sorghum based (or gluten free) bread recipe that contains no corn and no tapioca?  I am sensitive to both materials as well!<br/><br/>
(Comment posted by Wayne at 1:21 pm, Fri 17th Oct 2008)]]></description><author>no@spam.com (Wayne)</author><pubDate><![CDATA[Fri, 17 Oct 2008 13:21:02 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3000</guid></item><item><title><![CDATA[Comment #2]]></title><link>http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3003</link><description><![CDATA[I suggested to Dr. Schober that the above recipe was not 'kitchen friendly' since few persons have a kitchen scale that measures in grams. He was kind enough to make the conversions to volume, revising the recipe as follows:

******************************

Dept. of Agriculture Sorghum Bread: (multiplied by 10)

1050 g (4+3/4 cup) water, 
700 g (6+1/2 cup) sorghum flour, 
300 g (2 cup) potato starch, 
17.5 g (2+1/2 to 3 teaspoon) salt, 
10 g (2 teaspoon) sugar,
 20 g (5 teaspoon) dry yeast, and 
20 g (4 Tablespoons) HPMC. 

(We use Methocel K4M, food grade, from Dow)  

Mix all dry ingredients first in a large bowl (make sure that the HPMC is well mixed with the rest, it tends to form lumps with water) to make your bread mix. 

I would recommend using very small bread pans. I bought mine in the local grocery shop, dimensions should be around 6 x 3 x 2 inches (2 inches is the height). Thus, the above quantity should yield more than 2 loaves. (Could you maybe tell the people to simply make several small loaves at once, or upscale/downscale the recipe? It is required to fill the pans only 2/3 of their height.


Mix (electric mixer) until a smooth batter results, and pour (or spoon) the batter in the greased bread pans (use small pans, otherwise the bread will collapse; e.g. 6 x 3 x 2 inches (2 inches is the height). Let the dough rise for about 30-45 min (depends on temperature, observe how it increases in volume) and bake at 355 degrees F. for about 30 min (depends on pan size, you will need to find out for your pan size and oven type).

I have optimized the water content in several studies. Less water makes the bread dry and low in volume (the dough is so firm that it cannot rise – the situation is completely different from normal wheat bread, in which less water is required). HPMC contributes to water binding. The actual amount of water may vary depending on the flour properties, but should always be around 1:1 (by weight, not by volume).

******************

I have tried this recipe exactly as written above. I did find that the Methocel, instead of gums and egg whites, allowed it to have an improved crumb. However, I think that more potato starch, and slightly increased water might allow it to rise more, and might improve the taste and make the crust less cement-like. Using the Methocel has, I believe, opened a new door for experimentation, and I welcome all of you to start experimenting with sorghum flour-potato starch recipes, substituting Methocel for eggs and gums. I know we are all looking for a recipe that will rise well enough to give a loaf large enough to be sliced for sandwich bread. Happy experimenting!<br/><br/>
(Comment posted by Hallie Davis at 1:32 pm, Sat 18th Oct 2008)]]></description><author>no@spam.com (Hallie Davis)</author><pubDate><![CDATA[Sat, 18 Oct 2008 13:32:11 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3003</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3050</link><description><![CDATA[I can't find Methocel on the EnerG Foods website.  Hallie, did you purchase from them or elsewhere?

Look forward to your reply.<br/><br/>
(Comment posted by SnooZQ at 7:41 am, Mon 3rd Nov 2008)]]></description><author>no@spam.com (SnooZQ)</author><pubDate><![CDATA[Mon, 03 Nov 2008 07:41:33 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3050</guid></item><item><title><![CDATA[Comment #4]]></title><link>http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3059</link><description><![CDATA[I purchased it direct from Dow, but generally they only sell to companies. I had to buy 10 pounds, which is much more than I need. I'm tempted to package it into smaller portions for sale to people who are having trouble getting it.<br/><br/>
(Comment posted by Hallie at 6:13 pm, Mon 3rd Nov 2008)]]></description><author>no@spam.com (Hallie)</author><pubDate><![CDATA[Mon, 03 Nov 2008 18:13:56 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/21657/1/USDA-Researches-Use-of-Sorghum-as-a-Gluten-Free-Alternative-Grain/Page1.html#Comment3059</guid></item></channel></rss>