When The Sorghum Pizza Crust Turns To Sorghum Beer

[dogear]

I tried to bake a sorghum pizza crust last night, and after rising it smelled like beer and tasted like a cross between beer, rice wine, and vodka. No doubt that eating it all raw would have been alcoholic!!

I mixed sorghum, tapioca starch, and garbanzo flour with a little bit of guar gum and lots of baking powder. I used honey and salt in the liquid, as well as melted butter for the whole mixture.

Is honey more likely to "beerify" a dough than cane sugar? Is sorghum just bad for yeast baking?

The alcohol went away upon baking but the crust was kind of tough and dry if consistent. Could too much baking powder have been a factor or was it the beerification?

[Guest nini]

I haven't ever tried baking with Sorghum flour, so I don't know if that was part of it. I have smelled that "beer smell" when I've made other gluten-free yeast rolls or breads. I made some rolls with Montina flour and they really smelled "beer-y" ... wish I could be of more help to ya.

[CaliGirl]

A good, rich, yeasty beer is the only thing I truly miss from my gluten days...

I might make try to make this dough just for the smell!

Rachel