Guest guest Posted October 25, 2001 Report Share Posted October 25, 2001 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...
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