'sweet' White Sorghum Flour / Light Bean Flour

[GlutenGalAZ]

My mom brought me a bag of Bob's Red Mill 'Sweet' White Sorghum Flour when she came to visit.

What type of flours can you substitute in order to use this?

I have a cookbook where some of the recipies call for light bean flour so I am trying to figure out what type of flour that would be.

I am slowly getting the hang of cooking/baking and trying new recipies when I have time.

Any info on 'Sweet' White Sorghum Flour or what light bean flour is would be greatly appreciated

Thank you

[purple]

My mom brought me a bag of Bob's Red Mill 'Sweet' White Sorghum Flour when she came to visit.

What type of flours can you substitute in order to use this?

I have a cookbook where some of the recipies call for light bean flour so I am trying to figure out what type of flour that would be.

I am slowly getting the hang of cooking/baking and trying new recipies when I have time.

Any info on 'Sweet' White Sorghum Flour or what light bean flour is would be greatly appreciated

Thank you

I do most of my baking now with sorghum. Here is the flour mix I use:

Carol's Flour Blend

1 1/2 cups sorghum

1 1/2 cups potato starch or corn starch

1 cup tapioca flour

I use this mix instead of a rice flour blend. I use it for scones, cookies, cakes, brownies, sweet breads, muffins and part of the flour called for in yeast breads. Its my favorite.

I don't use bean flour except for Bob's gluten-free flour mix which has bean flours in it and sorghum in it too.

[missy'smom]

I do most of my baking now with sorghum. Here is the flour mix I use:

Carol's Flour Blend

1 1/2 cups sorghum

1 1/2 cups potato starch or corn starch

1 cup tapioca flour

I use this mix instead of a rice flour blend. I use it for scones, cookies, cakes, brownies, sweet breads, muffins and part of the flour called for in yeast breads. Its my favorite.

I don't use bean flour except for Bob's gluten-free flour mix which has bean flours in it and sorghum in it too.

Same for me. I like the sorghum flour alot and often back off on the sugar a bit when I use it because it is naturally a little sweet and I like things lightly sweet. Sorghum has more nutrients than rice flour too. I also use the Bob's blend for the bean flour. It is the flour that I use in sauces as a thickener.

[MNBeth]

I'm still figuring out what flours I like, but sorghum is way up there on the list. I mix it with a LOT less starch, though, as I prefer to eat as much whole grain as possible. I've been using a mix of three parts sorghum to one part starch (usually some mix of tapioca and potato) with good success, and I'm pretty fussy about my baked goods. I haven't tried that mix for yeast bread, yet, but I've made some really good muffins with it.

[GlutenGalAZ]

Thank you for the replies

If I have a recipe that lists the flours individually (not a gluten-free flour blend) then what type of flour can you sub with sorghum flour? Is sorghum flour more in the rice flour family? So if I made something that required white rice flour and brown rice flour could I keep the brown rice flour as is and sub the white rice with sorghum (equal parts)?

Side note: How did you learn about the flours? Just research or is there a certain site that I am not finding that talks about what family each flour is in and what you can sub with?

I have some cookbooks that want you to use a gluten-free flour mix and some books that just list the ingredients.... I am starting out more with the easier cookbooks right now where it is just the ingredients till I get use to things more.

Thank you everyones -- Have a nice weekend

[purple]

Thank you for the replies

If I have a recipe that lists the flours individually (not a gluten-free flour blend) then what type of flour can you sub with sorghum flour? Is sorghum flour more in the rice flour family? So if I made something that required white rice flour and brown rice flour could I keep the brown rice flour as is and sub the white rice with sorghum (equal parts)?

Side note: How did you learn about the flours? Just research or is there a certain site that I am not finding that talks about what family each flour is in and what you can sub with?

I have some cookbooks that want you to use a gluten-free flour mix and some books that just list the ingredients.... I am starting out more with the easier cookbooks right now where it is just the ingredients till I get use to things more.

Thank you everyones -- Have a nice weekend

This is the way I did it. I think someone said they used sorghum so I bought some. Then I used 1/2 Featherlite (rice)mix and 1/2 sorghum mix when I baked and saw no problem so now I use sorghum. I chose sorghum b/c I wanted a flour that has more protein and fiber than rice. And it works great in cookies, cakes, muffins, scones and sweet breads. I don't use it in tortillas and only a little bit in pie crust. It is stickier so its harder to roll out. I do add flax to alot of things too.

One way I learned the flour subbing was from reading all the comments on recipezaar...to find out what flour subs they used. I learned alot reading all those comments so then when I wrote out the recipe I also wrote next to it each sub item used so I would know what works.

Example:

flax (almond flour, buckwheat)

milk (rice, soy, nut, hemp, water)

veg oil (part applesauce, coconut oil, olive oil)

salt (garlic or onion)

white rice flour (part brown, part sorghum)

garfava flour (sorghum, part brown rice)

sweet rice flour (white rice)

applesauce (sour cream)

Featherlite mix (gluten-free flour mix, sorghum flour mix)

potato starch (cornstarch- both a vegetable so its easy to remember)

potato or cornstarch ( tapioca flour)

It takes some practice subbing to see what you like and what works best for the recipe.

[missy'smom]

If I have a recipe that lists the flours individually (not a gluten-free flour blend) then what type of flour can you sub with sorghum flour? Is sorghum flour more in the rice flour family? So if I made something that required white rice flour and brown rice flour could I keep the brown rice flour as is and sub the white rice with sorghum (equal parts)?

Side note: How did you learn about the flours? Just research or is there a certain site that I am not finding that talks about what family each flour is in and what you can sub with?

Some of the cookbook authors explain the differences in the flours, I think both Carol Fenster and Bette Hagman do. I know Betty does in at least one of her books. Carol Fenster uses a sorghum blend and has recipes on her website.

Open Original Shared Link

I often do what purple does and use 1/2 featherlight mix and 1/2 sorghum flour.

[GlutenGalAZ]

Thank you so much for the helpful information. I am going to print this out and put it in my folder with all my cooking notes. I really enjoy making my own foods instead of buying them (seems a lot healthier) but I am still stuck with some cooking situations/questions so can't make everything I see quite yet.

Thank you again!!!

[RDR]

Thank you so much for the helpful information. I am going to print this out and put it in my folder with all my cooking notes. I really enjoy making my own foods instead of buying them (seems a lot healthier) but I am still stuck with some cooking situations/questions so can't make everything I see quite yet.

Thank you again!!!

Open Original Shared Link has some great guides on the different types of flours. Most of them tell you exactly what you can substitute them for. I usually use it as a 1-for-1 replacement for white rice flour without a problem. It tastes especially great in cookies and muffins.

[purple]

I just read that sorghum is a grass which is why it is closer to wheat in taste than rice or beans

[GlutenGalAZ]

Open Original Shared Link has some great guides on the different types of flours. Most of them tell you exactly what you can substitute them for. I usually use it as a 1-for-1 replacement for white rice flour without a problem. It tastes especially great in cookies and muffins.

Thank you I think it will be neat to try out the sorghum instead of using rice flour since it has a sweeter taste from my understanding.

I just read that sorghum is a grass which is why it is closer to wheat in taste than rice or beans

That is interesting .... wow learn something everyday. I never really pictured myself wanting to cook and bake so much but am having so much fun learning new things and trying new foods out. Thank you so much for all of your input