Carol Fenster Sorghum Flour Mix For Baking?

[jjc]

I want to try the Carol Fenster sorghum mix for baking (1-1/2 c. sorghum, 1-1/2 c. potato starch, 1 c. tapioca flour, and 1/2 c. corn or almond flour) and wondered if anyone has had success with it? Especially interested in hearing how it works with regular cookie recipes or cake recipes. (After adding xanthum of course)

[purple]

I want to try the Carol Fenster sorghum mix for baking (1-1/2 c. sorghum, 1-1/2 c. potato starch, 1 c. tapioca flour, and 1/2 c. corn or almond flour) and wondered if anyone has had success with it? Especially interested in hearing how it works with regular cookie recipes or cake recipes. (After adding xanthum of course)

I use her older recipe:

1 1/2 c sorghum

1 1/2 c potato/corn starch

1 c tapioca

I use it all the time and it works great. The only time I noticed its not so great is when I made pastry. Its stickier...so for tortillas and pastry, things you have to roll out, I use rice flour. Sorghum is supposed to be the closet thing to wheat and its healthier than rice. I love it for cookies, cakes, scones, sweet breads and muffins. You can find more info on some other threads if you google it in the box above.

[MNBeth]

Sorghum flour is about the best thing that's happened to my family since we went gluten-free. I rarely used white flour before going gluten free, so I wasn't eager to start baking with mixes of white rice flour and starches. I was looking for some nutritional value! Sorghum has really filled the bill, especially in quick breads like muffins and pancakes. I use 3 parts sorghum to 1 part starch - usually tapioca and potato, along with a little guar or xanthan gum. The best part is that I can use this in my own favorite recipes intstead of having to dig around for new gluten free versions of everything we used to love.

For sandwich bread I'm using, from greatest to least, sorghum, sweet brown rice, millet, potato starch and tapioca starch, so, again, I've got a greater proportion of whole grain than bare starches. And as gluten-free bread goes, we think it's pretty good.

I haven't given cookies enough attenion, yet, to I know what I like best for those.

But if I've learned anything from this process, it's that everybody has their own tastes, so your best bet is to just give it a try. It can be hard to be patient with the process; I tend to go in spurts. And I'm trying to make myself take notes every time, 'cause I hate it when something comes out well and I can't remember what I put in it!!

Let us know how it goes for you.

(One more thing about sorghum. We've noticed, at least in the summer, that sorghum baked goods like muffins would go funny if left at room temp for much more than 24 hours. They might last longer now that it's not so warm in the kitchen, but I've taken to freezing anything that doesn't get eaten that first day.)

[lobita]

Sorghum flour is about the best thing that's happened to my family since we went gluten-free. I rarely used white flour before going gluten free, so I wasn't eager to start baking with mixes of white rice flour and starches. I was looking for some nutritional value! Sorghum has really filled the bill, especially in quick breads like muffins and pancakes. I use 3 parts sorghum to 1 part starch - usually tapioca and potato, along with a little guar or xanthan gum. The best part is that I can use this in my own favorite recipes intstead of having to dig around for new gluten free versions of everything we used to love.

For sandwich bread I'm using, from greatest to least, sorghum, sweet brown rice, millet, potato starch and tapioca starch, so, again, I've got a greater proportion of whole grain than bare starches. And as gluten-free bread goes, we think it's pretty good.

I haven't given cookies enough attenion, yet, to I know what I like best for those.

But if I've learned anything from this process, it's that everybody has their own tastes, so your best bet is to just give it a try. It can be hard to be patient with the process; I tend to go in spurts. And I'm trying to make myself take notes every time, 'cause I hate it when something comes out well and I can't remember what I put in it!!

Let us know how it goes for you.

(One more thing about sorghum. We've noticed, at least in the summer, that sorghum baked goods like muffins would go funny if left at room temp for much more than 24 hours. They might last longer now that it's not so warm in the kitchen, but I've taken to freezing anything that doesn't get eaten that first day.)

I've been getting into sorghum flour a lot more lately. I guess because of it's dark color I thought it'd weigh things down, but I haven't noticed that though. Mostly I've been doing a mix of rice flour, tapioca flour, sorghum flour and corn starch w/ a tsp or so of xantham gum mixed in. It's been giving me pretty good results, but for some reason I've been forgetting the darn baking powder lately (that made for a flat plum cake the other day, the taste was pretty good though).

I did put some ground flaxseed into a blueberry bananna bread the other day and that came out pretty yummie.

And as far as remembering to take notes, I'm having the same trouble!