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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts   What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Sorghum Flour Tastes Funny
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7 posts in this topic

Hello everyone. Yesterday I made the same biscuits I make every week except this time I added 1/4 cup sorghum flour, from a brand new bag, instead of 1/4 cup sweet rice that I usually use. The biscuits tasted so bad, I had to throw them out. The sorghum flour is Bob's Red Mill.

Any ideas? Is this a case of a bad batch of sorghum flour? They had a bad lot of tapioca last fall and replaced two bags for me. It almost seems too much a coincidence to be repeated...or not?

I'm very disappointed not only because the of the money I wasted but because of the time it took to make/bake them. It may just mean I won't have bread this week.

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Hello everyone. Yesterday I made the same biscuits I make every week except this time I added 1/4 cup sorghum flour, from a brand new bag, instead of 1/4 cup sweet rice that I usually use. The biscuits tasted so bad, I had to throw them out. The sorghum flour is Bob's Red Mill.

Any ideas? Is this a case of a bad batch of sorghum flour? They had a bad lot of tapioca last fall and replaced two bags for me. It almost seems too much a coincidence to be repeated...or not?

I'm very disappointed not only because the of the money I wasted but because of the time it took to make/bake them. It may just mean I won't have bread this week.

Hmmmm...may be either a bad batch (but you should be able to smell rancidity prior to baking) or it may be personal taste. I actually quite like sorghum but of course in moderation. Weird that only 1/4 cup of sorghum would give such an icky reaction so it seems like it is off. Maybe try it with millet - millet has a very nice, almost cornflour flavour that is pretty subtle but with nutrients and nice texture.

When these baking problems happen it can be discouraging AND expensive. Remember that your next batch can be much better! :)

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Hmmmm...may be either a bad batch (but you should be able to smell rancidity prior to baking) or it may be personal taste. I actually quite like sorghum but of course in moderation. Weird that only 1/4 cup of sorghum would give such an icky reaction so it seems like it is off. Maybe try it with millet - millet has a very nice, almost cornflour flavour that is pretty subtle but with nutrients and nice texture.

When these baking problems happen it can be discouraging AND expensive. Remember that your next batch can be much better! :)

Cannot find millet to try. Took the sorghum back to Whole Foods. I've used sorghum a lot and it just didn't taste right.

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Cannot find millet to try. Took the sorghum back to Whole Foods. I've used sorghum a lot and it just didn't taste right.

Hopefully your next bag is a vast improvement! Those are not pleasant surprises... :angry:

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Who knows what that bag went thru before you purchased and opened it.

You should try one of the bun- in- a- cup microwave variations for speed bread. That way you don't commit to making a big batch and then discovering that you don't care for something in it. This is how I narrowed it down to it was flax that really does not taste good at all to me.

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I love sorghum but usually replace white rice or brown rice with some sorghum but I never replaced it for sweet rice flour...could that have been the problem? Also I never replace all the flour for sorghum. I think millet flour has an after taste so I sparingly use it. Plus its hard to get millet that is not contaminated...Some of us are not big fans of Bob's Red Mill. I react to it.....

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I love sorghum but usually replace white rice or brown rice with some sorghum but I never replaced it for sweet rice flour...could that have been the problem? Also I never replace all the flour for sorghum. I think millet flour has an after taste so I sparingly use it. Plus its hard to get millet that is not contaminated...Some of us are not big fans of Bob's Red Mill. I react to it.....

Well, good point. I may try Authentic Foods brand because I don't like the taste of brown rice flour, but most people seem to like that brand. So, maybe I will too. I'm sick of wasting all of the other ingredients and my time when I get a bad batch of Bob's Red Mill.

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