Sorgum Flour

[Dyan]

I found sorgum flour in my freezer. I know I bought it to make a mix that Bette Hagman makes, but the more I read the cookbook I didn't like the way she does her mixes. You know, make a 4 C of basic but if you want to bake bread you need 8 C of basic and 3 cups of bread mix and so on and so on. So sits 4lbs of sorgum flour in my freezer.

Does anyone know something I could do with it. A different mix that all purpose or a recipe that uses mostly sorgum flour? Anything. Thanks.

[missy'smom]

Carol Fenster uses it in one of her flour blends.

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I use part sorghum in several recipies. I mix up the usual rice flour, and starches mix and use that plus sorghum for part of the gluten-free flour called for in the recipe. I don't do alot of baking. I use it in bread and apple crisp topping and I think Bette Hagman's cake donut recipe, which I've made, calls for it.

[SUZIN]

You could check out the recipes on the site for sorghum flour.... twinvalleymills.com....

[larry mac]

I use it in equal parts in all my gluten-free flour blends. I think it adds, rather than detracts from gluten-free baking mixes. IMHO.

best regards, lm

p.s., gluten-free sucks, but is a cross we have no choice but to bear.

[Cheri A]

I use sorghum flour all the time. I made a modified Carol Fenster blend (increase tapioca starch by 1/2 c., and take out the corn flour) to use as a 1:1 sub in my old recipes or to make some of her recipes. I also use the bread recipe from Twin Valley Mills weekly to make bread.

[spunky]

I use sorghum flour straight all the time for muffins and little round breads.

For the muffins I just use 2 cups straight sorghum flour we order in buckets from Twin Valley Mills

I add 1/4 cup ground flax and/or 1/4 cup tapioca starch (adding either or both according to my mood)

I add 2 tsps. baking powder and 1/2 tsp. salt

for the little breads (I bake them in small cake pans... individual-serving sized... it fills up 6 of those) I add about a heaping 1/8 tsp. of ground rosemary... for muffins I omit the rosemary

Then I add 1/4 cup olive oil

1/8 cup honey

Then I add enough liquid to make sure all the sorghum gets moistened and it works up into a batter... not too thick, but spoon-drop biscuit consistency. My usual liquid of choice is just water... I don't do milk, and fake milks always seem to have other issues that don't work well for us, so water works out fine.

And this general combination bakes very quickly at 400 degrees, either as 12 muffins or 6 of those little cake pan things... the ones I bake up in the cake pans we slice, griddle the slices to brown, and use them as griddled garlic toast or pbj bread or any other type of bread or sandwich filling. They are yeast-free, quick/easy/cheap, and they're really not bad.

When i make them into muffins, I add more honey, or else just leave out the honey altogether and put in about 1/2 cup sugar... then add a cup of blueberries or whatever other fruit , possibly add 1/4 cup walnuts, shredded coconut, or chopped dates or anything else I have on hand or feel like.

Sometimes instead of adding fruit to the muffins, I put a small amount of batter into each muffin spot, using half of the batter only, then add a small dolop of peanut butter and then another of jelly, then add the remainder of the batter on top for pbj muffins.

I just use sorghum flour for all kinds of stuff this way... I don't mess with other flours/ starches, gums, etc. I find the sorghum flour alone works pretty well... I add only the tapioca starch if I want to, but I don't find it necessary, really. I don't like even thinking about yeast breads much anymore... since going gluten free... I've gotten tired of struggling with yeast breads. IF we REALLY want yeast breads, we just buy packaged, gluten-free yeast breads. Mostly, though, we do fine with some variation of straight sorghum quick bread such as above.

[NorthernElf]

I love the sorghum scones recipe off the Bob's Redmill bag.

1 1/4 c sorghum flour

1/2 cup tapioca starch

1 1/2 tsp cream of tartar

3/4 t baking soda

1 tsp xanthum gum

4 Tbsp sugar

4 Tbsp butter or margarine

2/3 c plain yogurt or nondairy milk

1 egg

1/3 c currants

2 Tbsp milk for brushing top

Oven @ 400 F. In food processor (I just use a bowl) place flours, cream of tartar, baking soda, xanthum gum, & sugar - pulse to combine. Add cold butter & pulse to coarse meal. Add egg & yogurt & process 10 seconds. Scrape bowl & add currants. Pat dough onto baking sheet into 20 cm x 2 cm round & baste with milk. Bake 12-15 minutes, makes 6-8 wedges.

My way - I also add ground flaxseed & psyillium husks (a generous sprinkle of each), as well as dried cranberries & nuts instead of currants. I also make individual rounds of about 3 inches across instead of one big one, then I can freeze them and take them out individually easily.

[RiceGuy]

I use sorghum and/or millet instead of brown rice flour. No grittiness, and I think either one taste better for most things.

[Dyan]

Thanks for all the great suggestions. I've got some uses now. Time to start thawing all that flour.

[missy'smom]

Just thaw it in the amount that you are going to use immediately. Otherwise the defrotsing process could cause it to become a little moist and go bad more quickly.

[Cheri A]

Spunky, I've wanted to try the sorghum flour from Twin Valley Mills. I sent them an e-mail and never got a response. How did you order yours? How does it compare to BRM?

[spunky]

Cheri, did you click on the express order form?

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We always order through that order form, and then they just send an envelope with the bucket of flour so you pay for it by mail AFTER your shipment arrives...like the honors system. It's a very good company and they go to great measures to keep the flour totally gluten free.

I haven't tried Bob's Red Mill sorghum flour, but I've liked products they make that include sorghum flour in them, so I would think theirs would be just as good as twinvalleymills, really. I just order it from TVM because I like ordering a big bucket, freeze it into large freezer bags, and then store it away in the freezer so I always have plenty on hand...it's mostly what I use for baking these days and I like to have lots of it around...plus the buckets are nice and have a nice lid with gasket... very useful for other things!