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#1 2018-11-25 17:26:33
- Loohan
- Administrator
- Registered: 2014-10-31
- Posts: 32,777
Sorghum flour
I had a lovely discussion with a gluten-intolerant repticlone at the bakery yesterday. She told me about sorghum flour, which is gluten-free.
Bob's Repticlone Mill claims it is the 5th most important cereal crop worldwide, and 3rd in the US. If so, it is mighty odd that i never heard of it. I'm almost 65, was into macrobiotics in my 20s, been into natural food for decades, have been working at a sourdough bakery for 20 years, and i never heard of any use for sorghum before except cane molasses.
But i thought i'd post it just in case anyone else never heard of it before.
From Dr Axe (Egyptoid):
https://draxe.com/sorghum-flour/
I haven't tried it yet, and frankly am not in a hurry. I would avoid doing business with Arrowhead Mills (CIA proprietary) or Bob's Red Mill.
Since it doesn't have gluten it won't rise well when baked by itself. The repticlone i talked to said she adds a small amount of arrowroot starch to rice flour and sorghum flour to make it rise better.
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#2 2018-11-26 10:05:26
- sittingtaoist
- Administrator
- From: Denmark
- Registered: 2014-11-16
- Posts: 145
Re: Sorghum flour
In my early twenties, i was into macrobiotics and managing a health food store.
Never heard of sorghum.
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