Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 Hi , I tried sorghum and liked it. I bought it at our health food store. The brand name is Bob's Red Mill. On the label it reads " sweet white GF SORGHUM FLOUR " . If your health food store does not carry it, they might order it for you. I know there are other posts in the search section if you care to hunt around a bit. Sheila > Hi all, > I've decided to follow Heidi, et al into the land of sorghum. Does anyone > know of a source for sorghum grain cause I'd like to grind my own so it's > fresh? I understand the white sorghum has a milder flavor then the red has > anyone tried both? > Thanks for any info, > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 30, 2002 Report Share Posted July 30, 2002 At 11:37 AM 7/30/2002 -0700, you wrote: >Hi all, > I've decided to follow Heidi, et al into the land of sorghum. Does anyone >know of a source for sorghum grain cause I'd like to grind my own so it's >fresh? I understand the white sorghum has a milder flavor then the red has >anyone tried both? > Thanks for any info, > www.twinvalleymills.com will sell the grains whole (they aren't listed though, just ask). The are also sold for bird food, but I don't know the quality in that case. Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 July 30, 2002 Heidi wrote << www.twinvalleymills.com will sell the grains whole (they aren't listed though, just ask). The are also sold for bird food, but I don't know the quality in that case. >> Thanks Heidi, I'll get in touch with them. Have you (or anyone else out there) gotten the cookbook at the Twin Valley site. If so is it any good? If not are there some general rules to follow when converting a conventional recipe to use sorghum flour? -- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 At 04:01 PM 7/30/2002 -0700, you wrote: >Thanks Heidi, >I'll get in touch with them. Have you (or anyone else out there) gotten the >cookbook at the Twin Valley site. If so is it any good? If not are there >some general rules to follow when converting a conventional recipe to use >sorghum flour? >-- I got the cookbook but haven't tried it yet. Mainly I use my old " Joy of Cooking " recipes and just add a bit of Xanthan gum to the sorghum (usually 1 tsp). I also add kefir -- the kefir adds moistness. Which means I have to add more flour, so I guess I'm not following my recipes very closely! Their rules are to use 3/4 cup sorghum plus 1/4 cup corn starch plus 1 tsp Xanthan to convert a recipe. This DOES make a crispier or lighter product, but my husband likes the taste of plain sorghum better. Really, it cooks a lot like flour except in bread. Their bread recipe is on their website, you can try it. I just haven't tried it yet! When I try a cookbook recipe I'll let you know ... > Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2002 Report Share Posted July 31, 2002 Heidi, Do you know of any companies making Sorghum bread or other products that we could buy? I'm a non-baker! --- Heidi Schuppenhauer <heidis@...> wrote: > At 04:01 PM 7/30/2002 -0700, you wrote: > >Thanks Heidi, > >I'll get in touch with them. Have you (or anyone > else out there) gotten the > >cookbook at the Twin Valley site. If so is it any > good? If not are there > >some general rules to follow when converting a > conventional recipe to use > >sorghum flour? > >-- > > I got the cookbook but haven't tried it yet. Mainly > I use my old " Joy of > Cooking " recipes and just > add a bit of Xanthan gum to the sorghum (usually 1 > tsp). I also add kefir > -- the kefir adds > moistness. Which means I have to add more flour, so > I guess I'm not > following my recipes > very closely! > > Their rules are to use 3/4 cup sorghum plus 1/4 cup > corn starch plus 1 tsp > Xanthan to convert a recipe. > This DOES make a crispier or lighter product, but my > husband likes the > taste of plain sorghum better. > > Really, it cooks a lot like flour except in bread. > Their bread recipe is on > their > website, you can try it. I just haven't tried it > yet! > > When I try a cookbook recipe I'll let you know ... > > > > Heidi > > > > [Non-text portions of this message have been > removed] > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 At 10:49 AM 7/31/2002 -0700, you wrote: >Heidi, > >Do you know of any companies making Sorghum bread or >other products that we could buy? I'm a non-baker! > > Alas, no. Though if the drought continues ... Someone just posted here that it is used as " filler " for some baked goods (it's cheaper than wheat). Most of the gf stuff uses a bunch of strange ingredients, maybe they will figure out sorghum works better! (They use a lot of corn, and corn is rather an allergen too. Most of the gf baked goods are way too dry and crumbly too, a problem I don't have with sorghum+kefir. What do you want to eat though? I have some simple recipes. Homemade baked goods are SOOO much better than storebought. Bread I'm not good at, but cookies etc. are easy. And you can freeze stuff in advance. If you just need gluten free baked goods, there are plenty on the market. Just not with sorghum. Yet! Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 Heidi, Actually, after you telling of the great taste of sorghum, I was hoping for a Sorghum bread. I don't like any of the gluten free breads on the market. They taste like cardboard or worse. Do you know of a good tasting gluten free bread? --- Heidi Schuppenhauer <heidis@...> wrote: > At 10:49 AM 7/31/2002 -0700, you wrote: > >Heidi, > > > >Do you know of any companies making Sorghum bread > or > >other products that we could buy? I'm a non-baker! > > > > > > Alas, no. Though if the drought continues ... > Someone just posted here > that it is used as " filler " for some baked goods > (it's cheaper than > wheat). Most of the gf stuff uses a bunch of strange > ingredients, > maybe they will figure out sorghum works better! > (They use a > lot of corn, and corn is rather an allergen too. > Most of the > gf baked goods are way too dry and crumbly too, a > problem > I don't have with sorghum+kefir. > > What do you want to eat though? I have some simple > recipes. > Homemade baked goods are SOOO much better than > storebought. Bread I'm not good at, but cookies etc. > are easy. And you can freeze stuff in advance. > > If you just need gluten free baked goods, there are > plenty on the market. Just not with sorghum. Yet! > > > Heidi > > > [Non-text portions of this message have been > removed] > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2002 Report Share Posted August 1, 2002 At 09:34 PM 7/31/2002 -0700, you wrote: >Heidi, > >Actually, after you telling of the great taste of >sorghum, I was hoping for a Sorghum bread. I don't >like any of the gluten free breads on the market. >They taste like cardboard or worse. Do you know of a >good tasting gluten free bread? > > It is difficult for me to tell. I make bread a lot, for my family. I really, really dislike bread though, esp. the soft stuff that they like. So I make it out of duty but I have no idea what " good " is. If it does not fall apart I'm happy. If you tell me what kind you like, I'll try making some and see how it turns out. I think a lot of the problem though, has to do with the fact that gluten is just addictive. NOTHING will taste like gluten unless it has gluten in it. Bread without gluten is a little like wine with no alcohol, what's the point? My daughter, I think, eats it for the butter and jam she puts on top. The best possibilities for texture though, are probably Doms: he crushes kefir grains to get the kefiran, and uses that in bread. He says it works better than gluten. I have not tried that yet, but I use straight kefir (and mine is very gellike) and it makes very soft, springy baked goods that do not get crumbly and stay moist for weeks. Heidi Quote Link to comment Share on other sites More sharing options...
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