Re: Chestnut flour - nut flours, baking etc.

[Guest guest]

>

> ----- Original Message -----

> From: " dawnciano "

>

> > I don't know if I can find sorghum here.

>

> It also goes under the name milo or jowar. I buy mine in bulk whole

grain

> from Azure Standard, but Bob's Red Mill sells it ground as well.

Perhaps

> some HFS's will carry Bob's locally for you?

>

> > Does it go rancid easily?

>

> IME, no. I've kept the grain unground for over a year and then

ground it

> and used it without difficulty. I also grind it up in 5# increments

and it

> remains stable until gone....a month or so. I've yet to have it

turn on me.

> The nut flours I've used are significantly less stable.

By the way, I tried to make nut flour today with almonds, but as I

ground the nuts up in the food processor they started to get wettish

(I guess from the oil). They were dehydrated for almost 24 hours, so

I know that wasn't the problem. What do you do when you want to grind

nuts?

>

> > Maybe I can bring it back from the US. Can I grind it myself (hope

> > none of you are laughing at my total ignorance on the subject of

> > sorghum).

>

> Hey, I'm not laughing!

Thanks!

> Yes, you can grind it. It's rather a soft grain

> and runs through my K-tec Grain Mill quite easily.

Oh, that will be nice. I have a hand grinder

> If I wanted to use brown rice flour, should I soak and

> > dehydrate the grains and then grind them or is that unnecessary?

> >

>

> Since the topic of soaking has come up on my radar, I've been

tossing that

> back and forth in my mind. I've been unsure as to when to soak in the

> process. ATM, I've soaked the already ground flour in whey prior to

baking.

> This works relatively well with muffins and quick breads, but hasn't

worked

> for me with bread.

I find that soaking works well only with the pancakes. The other NT

soaked baked goods just don't come out nicely for me (too wet and raw

tasting).

I've got a friend who is experimenting with gf

> sourdough, but isn't meeting with success and I have too much other

stuff on

> my plate to do any days of " cooking dangerously " to launch out on

my own

> with this. If anyone has input on this, I'd love to hear it.

I second that.

Ciao,

Dawn

[Guest guest]

>>>By the way, I tried to make nut flour today with almonds, but as I

ground the nuts up in the food processor they started to get wettish

(I guess from the oil). They were dehydrated for almost 24 hours, so

I know that wasn't the problem. What do you do when you want to grind

nuts?<<<

Throw in some butter, vanilla and sweetener of choice and keep processing till

you've got the most delicious cookie dough you've ever had :-)

Cheers,

Tas'.

[Guest guest]

----- Original Message -----

From: " dawnciano "

> By the way, I tried to make nut flour today with almonds, but as I

> ground the nuts up in the food processor they started to get wettish

> (I guess from the oil). They were dehydrated for almost 24 hours, so

> I know that wasn't the problem. What do you do when you want to grind

> nuts?

Dehydrate them for two days. I find that 24 hours isn't enough for

getting my nuts as dry as before I soak them. The nuts that I've run

through my food processor yielded a crumbly, fine meal type of flour that

was only slightly moist and not enough to bind together when pressed.

Oh, btw....*don't* try grinding nuts in your grain mill.....

> I find that soaking works well only with the pancakes. The other NT

> soaked baked goods just don't come out nicely for me (too wet and raw

> tasting).

<nodding> Clearly this is going to take some trial and error for me. I

agree with the poster who lamented the lack of the live in g-ma who knew all

of this minutae!

--s