Cooking and Baking with Sorghum Flour
Sorghum flour is one of the best gluten-free alternatives to regular flour. Sweet tasting and versatile in terms of its application, it offers people a healthy, gluten-free baked products alternative. Sorghum is used to produce dry baked products, and works well when combined with grains and other ingredients. Often it is simply seen to be a replacement for regular flour, but it has the added benefits of having a much smoother baked texture compared to rice flours and other gluten-free flour equivalents.
How is it used?
Being one of the best sources of nutrition, sorghum flour is particularly high in protein and dietary fibre, both of which are important aspect of a healthy diet for young and old. A popular use of sorghum flour at home is in the making of pancakes, flatbreads and porridge. For the most part, sorghum flour makes for a great baking ingredient and is also used to in the cooking of cakes, cookies, muffins and sweet dessert bread. People often get creative with this flour, using it in the production of everything from beer to pizza!
With bread being the mainstay of many meals and snacks, one of our favourite recipes with sorghum flour is cracked wheat bread. Mixing sorghum flour with tapioca flour gives you the base ingredient for one of the tastiest gluten-free breads at home. With the addition of dry yeast, potato starch, vegetable oil, salt, egg replacement, cider vinegar, your choice of co, rice or soy milk and a little brown sugar you have everything you need to bake a deliciously crusty loaf that packs nutrition and fibre into bread. Hot tip – combining it with a hearty bowl of soup on a cold night is heavenly!
With sorghum flour being an ideal ingredient in any breakfast meal, whole grain waffles are a perfect gluten-free way to start the day! By mixing equal amounts of gluten free oat flour with your sorghum flour, around 1/3rd of a cup with 2 table spoons on baking powder, ¼ tea spoon of cinnamon, a pinch of salt, a tablespoon of maple syrup, canola oil, pure vanilla extract, an egg and 1 and 1/3 cups of milk with ¾ of a cup of brown rice flour you will be on your way to creating a tasty breakfast treat for the whole family.
Sorghum flour offers those who are gluten intolerant to enjoy healthy homemade meals. With its high protein and iron content and ability to be able to form the basis of a great many foods, sorghum flour is truly a favourite of ours, and is a must for anyone that suffers from gluten-intolerance. By mixing quantities of sorghum flour with other flours you can create bread with a fluffy and smooth texture that you don’t always find in the breads made with more conventional flours.