Guest guest Posted August 1, 2001 Report Share Posted August 1, 2001 * Marita, Here is what MISS ROBENS says about their sorghum flour and quinoa flour-PS- sHARI (IF YOU'RE READING THIS) you'll be happy to read that sorghum stores indefinetly - since you have 25 lbs. of it !!!!!! Sorghum flour: a slightly sweet, nutty, medium grind milled grain that is made from 100% Texan grown sorghum. An excellent substitute or alternative for white or brown rice flour & a nice change. Keeps indefinetly in a cool dry place. Sorghum is botanically similiar to the corn family. Quinoa flour: Quinoa is not actually a grain at all, but " botanically " a fruit in the same family as beets, spinich & chard. It is highly nutritous & totally gluten free with significently higher protein content then cereal graINS, WITH A DELICAYE NUTTY FLAVOR. On Wed, 1 Aug 2001 18:31:43 +0930 " Marita Munzer " writes: > What does sorghum come from? Is it a root vegetable or bean flour? I > haven't found it in my HFS yet. > Where do quinoa and jowar flours come from? > I love some of these names, sound very exotic. > Marita ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
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