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Never Ending Search For Flour Substitute In Baking

Lgood22573

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Lgood22573 Rookie
Lgood22573
Posted

Success! Sweet sorghum flour- I really like it. Anybody else ever try baking with it? I have tried every kind of bean, potato, tapioca, etc. Finally, something I like!

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mushroom Proficient
mushroom
Posted

Success! Sweet sorghum flour- I really like it. Anybody else ever try baking with it? I have tried every kind of bean, potato, tapioca, etc. Finally, something I like!

I love sorghum and use it in all my flour mixes. I also use quite a bit of buckwheat. :)

i-geek Rookie
i-geek
Posted

Success! Sweet sorghum flour- I really like it. Anybody else ever try baking with it? I have tried every kind of bean, potato, tapioca, etc. Finally, something I like!

I'm a big fan of sorghum. A combination of sorghum, millet, and potato starch (not flour) is my favorite for baking. I can't stand the smell or taste of tapioca starch in baked goods and am not a big fan of bean flours (although I love beans on their own).

WheatChef Apprentice
WheatChef
Posted

Great, will have to check some out. So far I've found I can use bean flour as a great replacement in frying and making roux where you're actually looking for a proteiny taste but when it comes to lighter more delicate flavors it is way too overpowering. Shame though because the strength of it's quite nice.

  • 3 weeks later...
LynnJ Newbie
LynnJ
Posted

I use Bob's Red Mill All Purpose Baking Flour and love it!

MagpieWrites Rookie
MagpieWrites
Posted

One of the biggies in my cooking - between rice flour, sorghum, and millet, I really don't miss "normal" flour all that much!

mushroom Proficient
mushroom
Posted

The only problem I have is how MANY flours I have :lol: . All the individual flours, a couple of pre-mixed personal blends, all those canisters....:rolleyes: Guar gum, xanthan gum, baking soda and powder, gelatin, ascrobic acid....Glad I have a big pantry :lol: Just freed up a canister because I am ditching quinoa - BAD reaction to some quinoa crackers. Although I never used much of it I figure I am better off without it -- too high in lectins :P

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Roda Rising Star
Roda
Posted

My husband who is not gluten free, just eats all my baked goods that way, likes the sorghum mix I use now better than rice based mixes. I also make pancakes with 1/2 brown rice flour and buckwheat flour that we love.

kayo Explorer
kayo
Posted

I love sorghum too. I have millet, sweet rice flour, potato starch and some mixes like Bob's Red Mill and Pamela's bread mix.

By the way, sorghum beer rocks.

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    • trents
      Unexpected gluten exposure risk from cultivated mushrooms

      By trents · Posted

      Welcome to the celiac.com communiuty, @Matthias! Yes, we have been aware that this can be an issue with mushrooms but as long as they are rinsed thoroughly it should not be a problem since the mushrooms don't actually incorporate the gluten into their cellular structure. For the same reason, one needs to be careful when buying aged cheeses and products containing yeast because of the fact that they are sometimes cultured on gluten-containing substrate.
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      how much gluten do I need to eat before blood tests?

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