Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 > Charlene, What brand of sorghum flour are you using? If you are using Bob's Red Mill, throw it out because it is absolute CRAP!!! I didn't get good results until I bought some at the Indian market. I couldn't believe that everyone else was making all this great stuff and everything I made came out nasty. The brand was my problem. I was told that BRM's Sweet Sorghum flour is commercial grade, it's not even meant for you to bake with. Let us know what brand it is. > > > Sorghum flour tips? > > > Hi Friends, > > My son is GFCF and allergic to eggs, rice, and > potatoes. We have been > virtually living on Bette's 4 flour blend and quinoa > muffins (not a big > hit). I need to rotate away from the bean flour but > am having no luck > here! I have tried to make bread, pancakes etc > with sorghum flour, but > they all flop. I have tried sorghum recipes and > also other recipes where > I substituted bean flour with sorghum. Everything I > make with with > sorghum turns into a big blob of gooey dough. I > swear, if I colored it, > it would pass for homemade slime! > > Does anyone have some tips on how to use this flour > for breads and/or > other foods? > > Thanks a bunch, > Charlene , who desperately needs to rotate flours > Mom to ie (GFCF for 1 1/2 years!), currently > hobbling around on a > broken leg :-( > ===== __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 > Charlene, What brand of sorghum flour are you using? If you are using Bob's Red Mill, throw it out because it is absolute CRAP!!! I didn't get good results until I bought some at the Indian market. I couldn't believe that everyone else was making all this great stuff and everything I made came out nasty. The brand was my problem. I was told that BRM's Sweet Sorghum flour is commercial grade, it's not even meant for you to bake with. Let us know what brand it is. > > > Sorghum flour tips? > > > Hi Friends, > > My son is GFCF and allergic to eggs, rice, and > potatoes. We have been > virtually living on Bette's 4 flour blend and quinoa > muffins (not a big > hit). I need to rotate away from the bean flour but > am having no luck > here! I have tried to make bread, pancakes etc > with sorghum flour, but > they all flop. I have tried sorghum recipes and > also other recipes where > I substituted bean flour with sorghum. Everything I > make with with > sorghum turns into a big blob of gooey dough. I > swear, if I colored it, > it would pass for homemade slime! > > Does anyone have some tips on how to use this flour > for breads and/or > other foods? > > Thanks a bunch, > Charlene , who desperately needs to rotate flours > Mom to ie (GFCF for 1 1/2 years!), currently > hobbling around on a > broken leg :-( > ===== __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2001 Report Share Posted November 2, 2001 , Sorry it has taken me so long to answer. Thank you for your reply! I have a couple brands in my house but I am not sure which one I was using. I have Authentic Foods brand and Miss Robens. I think it is time to look for an Indian market around here. I am in Northern Virginia. Do you use your sorghum straight or blended? Also, have you tried Millet flour? I have tried that too without much success. The food comes out tasting bitter although the texture was acceptable. thanks again for your help. Charlene On Thu, 25 Oct 2001 19:33:50 -0700 (PDT) Sampson writes: > > > Charlene, > What brand of sorghum flour are you using? If you are > using Bob's Red Mill, throw it out because it is > absolute CRAP!!! I didn't get good results until I > bought some at the Indian market. I couldn't believe > that everyone else was making all this great stuff and > everything I made came out nasty. The brand was my > problem. I was told that BRM's Sweet Sorghum flour is > commercial grade, it's not even meant for you to bake > with. Let us know what brand it is. > > > > > > > Sorghum flour tips? > > > > > > Hi Friends, > > > > My son is GFCF and allergic to eggs, rice, and > > potatoes. We have been > > virtually living on Bette's 4 flour blend and quinoa > > muffins (not a big > > hit). I need to rotate away from the bean flour but > > am having no luck > > here! I have tried to make bread, pancakes etc > > with sorghum flour, but > > they all flop. I have tried sorghum recipes and > > also other recipes where > > I substituted bean flour with sorghum. Everything I > > make with with > > sorghum turns into a big blob of gooey dough. I > > swear, if I colored it, > > it would pass for homemade slime! > > > > Does anyone have some tips on how to use this flour > > for breads and/or > > other foods? > > > > Thanks a bunch, > > Charlene , who desperately needs to rotate flours > > Mom to ie (GFCF for 1 1/2 years!), currently > > hobbling around on a > > broken leg :-( > > > > > ===== > > > __________________________________________________ > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2001 Report Share Posted November 2, 2001 Jen, Thanks for the recipe. I am going to try it this weekend. BTW, which soy milk do you use? Thanks again, Charlene On Sun, 28 Oct 2001 13:01:40 -0800 Cannon writes: > Charlene, > > I think Marty Landman posted this crepe recipe a while ago. We make > it > with sorghum and ALL of my kids love it! (With a little cinnamon > sugar of > course!) > > Crepes by Eileen Landman > 2 eggs > 2/3 cup plain soy milk or other milk substitute > 1 TBL oil > 1/2 cup sorghum flour > 1 TBL sugar > pinch salt > whip eggs till frothy, add milk and oil and whip (my wife uses a > whip for > this, not a blender) > add flour, sugar, salt > mix till slightly bubbly - mixture will be thin > heat skillet, add little oil to coat > pour small amount into pan and evenly cover pan with batter > when edges are light brown and top dry flip over > remove quickly after turning so as not to overcook > may be rolled with fruit or jam filling, maple syrup, ham & eggs, > etc... > > Jen > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2001 Report Share Posted November 2, 2001 I blend my sorghum with at least one other thing, like rice flour or tapioca starch. I never use millet flour. I had read on a celiac site that it is often wheat contaminated. --- Charlene Hilburger wrote: > , > > Sorry it has taken me so long to answer. Thank you > for your reply! I > have a couple brands in my house but I am not sure > which one I was using. > I have Authentic Foods brand and Miss Robens. I > think it is time to > look for an Indian market around here. I am in > Northern Virginia. Do > you use your sorghum straight or blended? > > Also, have you tried Millet flour? I have tried > that too without much > success. The food comes out tasting bitter although > the texture was > acceptable. > > thanks again for your help. > Charlene > > On Thu, 25 Oct 2001 19:33:50 -0700 (PDT) > Sampson > writes: > > > > > Charlene, > > What brand of sorghum flour are you using? If you > are > > using Bob's Red Mill, throw it out because it is > > absolute CRAP!!! I didn't get good results until > I > > bought some at the Indian market. I couldn't > believe > > that everyone else was making all this great stuff > and > > everything I made came out nasty. The brand was > my > > problem. I was told that BRM's Sweet Sorghum > flour is > > commercial grade, it's not even meant for you to > bake > > with. Let us know what brand it is. > > > > > > > > > > > Sorghum flour tips? > > > > > > > > > Hi Friends, > > > > > > My son is GFCF and allergic to eggs, rice, and > > > potatoes. We have been > > > virtually living on Bette's 4 flour blend and > quinoa > > > muffins (not a big > > > hit). I need to rotate away from the bean flour > but > > > am having no luck > > > here! I have tried to make bread, pancakes etc > > > with sorghum flour, but > > > they all flop. I have tried sorghum recipes and > > > also other recipes where > > > I substituted bean flour with sorghum. > Everything I > > > make with with > > > sorghum turns into a big blob of gooey dough. > I > > > swear, if I colored it, > > > it would pass for homemade slime! > > > > > > Does anyone have some tips on how to use this > flour > > > for breads and/or > > > other foods? > > > > > > Thanks a bunch, > > > Charlene , who desperately needs to rotate > flours > > > Mom to ie (GFCF for 1 1/2 years!), > currently > > > hobbling around on a > > > broken leg :-( > > > > > > > > > ===== > > > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2001 Report Share Posted November 2, 2001 I blend my sorghum with at least one other thing, like rice flour or tapioca starch. I never use millet flour. I had read on a celiac site that it is often wheat contaminated. --- Charlene Hilburger wrote: > , > > Sorry it has taken me so long to answer. Thank you > for your reply! I > have a couple brands in my house but I am not sure > which one I was using. > I have Authentic Foods brand and Miss Robens. I > think it is time to > look for an Indian market around here. I am in > Northern Virginia. Do > you use your sorghum straight or blended? > > Also, have you tried Millet flour? I have tried > that too without much > success. The food comes out tasting bitter although > the texture was > acceptable. > > thanks again for your help. > Charlene > > On Thu, 25 Oct 2001 19:33:50 -0700 (PDT) > Sampson > writes: > > > > > Charlene, > > What brand of sorghum flour are you using? If you > are > > using Bob's Red Mill, throw it out because it is > > absolute CRAP!!! I didn't get good results until > I > > bought some at the Indian market. I couldn't > believe > > that everyone else was making all this great stuff > and > > everything I made came out nasty. The brand was > my > > problem. I was told that BRM's Sweet Sorghum > flour is > > commercial grade, it's not even meant for you to > bake > > with. Let us know what brand it is. > > > > > > > > > > > Sorghum flour tips? > > > > > > > > > Hi Friends, > > > > > > My son is GFCF and allergic to eggs, rice, and > > > potatoes. We have been > > > virtually living on Bette's 4 flour blend and > quinoa > > > muffins (not a big > > > hit). I need to rotate away from the bean flour > but > > > am having no luck > > > here! I have tried to make bread, pancakes etc > > > with sorghum flour, but > > > they all flop. I have tried sorghum recipes and > > > also other recipes where > > > I substituted bean flour with sorghum. > Everything I > > > make with with > > > sorghum turns into a big blob of gooey dough. > I > > > swear, if I colored it, > > > it would pass for homemade slime! > > > > > > Does anyone have some tips on how to use this > flour > > > for breads and/or > > > other foods? > > > > > > Thanks a bunch, > > > Charlene , who desperately needs to rotate > flours > > > Mom to ie (GFCF for 1 1/2 years!), > currently > > > hobbling around on a > > > broken leg :-( > > > > > > > > > ===== > > > > > > __________________________________________________ > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.