Sorgham Flour Vs Rice Flour
Posted 24 May 2009 - 04:05 PM
Posted 24 May 2009 - 05:46 PM
Gluten free November 2007
IgA Deficient, Neg Bloodwork, Double DQ2 Positive
Dietary and Genetic Diagnosis June 2, 2008
Soy free Jan 09
Posted 24 May 2009 - 05:53 PM
I use sorghum mix in most everything except I don't bake breads much, but the ones I tried call for millet and sorghum, like the english muffins. Many on here use brown rice flour. I used to use the rice flour mix but thought it was a bit grainy or sandy so I switched. I still use rice on occasion for some things like today I made Oreos with it and I like it for mini pot pie crusts.
Sometimes I mix them in a recipe if I am short and don't want to mix up a new batch of gluten-free flour blend. Like yesterday I made choc chip cookies and was short about 1/4 cup so I used rice mix to make up the difference. (2 batches in 2 days, I hadn't baked cookies in weeks but some went into the freezer)
Sorghum is more like wheat. And has more protein than rice.
I always use sorghum for cookies and muffins and sweet breads...
Posted 24 May 2009 - 06:01 PM
A lighter mixture that you just did, if it worked for a cake it should work for other types of sweet baking, as well.
I've also used it in pie crust but I'm still working on the texture problem, I have the taste part down but it's rather.... chewy.
Posted 25 May 2009 - 12:50 PM
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