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Does Anyone Use Sorghum Four?

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Posted 08 May 2007 - 04:33 PM

I am a newbie to all this. Husband and son were both diagnosed recently. I love to bake and I know how to make my own noodles. Basically, I am having a hard time with how bitter these other flours are and someone mentioned that Sorghum Flour is sweet. Is this true? Can it be used like Wheat flour? Does anyone have any recipes using it? Thanx, Faith.
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Posted 08 May 2007 - 05:15 PM

You'll find, as we all did, that you can't just use one cup for cup and be happy. It's a delicate balance of flours and starches to make a good mix and then, even then, it does not react the same way as wheat flour.

Now...that being said. I LOVE Sorghum. It's a nice dense flour that smells very "wheat" like. I use it as a base and mix with white rice or brown rice and different starches. Actually alot of the "brown" flour mixes use either Sorghum or Chickpea (Gram) flour.

Sorghum adds a bit of texture too.

I would not use ALL Sorghum though b/c it can have a heavy reaction, and it can start to have an odd taste. With the exception of bread (try Lorka150's Gluten Free Flax Bread from Allrecipes.com - just go to allrecipes and then type in Gluten Free Flax Bread and it brings it up), I like it best with sweet recipes...but have found with like biscuits/savory muffins, etc. that it's too sweet.

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Posted 08 May 2007 - 06:32 PM

I recently tried sorghum in an applesauce raisin muffin recipie and my son who is not gluten-free loved them. The proportion of sorghum to other flours and starches in this particular recipie was high and I found the overall product to be a little more filling than other muffins that I've tried. But when we cut the muffins in half and toasted them and spread them with butter, they became lighter. Flavor wise the flour matched well with the applesuace and raisins. Click on the link below to see this recipie.


I also tried it in a smaller amount(1/4 c. instead of the garfava flour) in Lorka's bread recipie and didn't notice the flavor of sorghum standing out. It just made for a good balance. I usually use brown rice flour in this particular situation but I find it to be a little bitter.
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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies



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Posted 08 May 2007 - 08:29 PM

I love sorghum flour. For sweet goods, I often do equal parts sorghum flour, brown or white rice flour, and tapioca flour. For Lorka's bread, I substitute the gluten free flour and garfava flour combined with 1 cup sorghum flour and 1/2 cup brown rice flour (recipe calls for 1 1/4 cup gluten free flour and 1/4 cup garfava flour).
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