What is sorghum flour?
sorghum, African grain, is not new in the United States, but until recently it was considered to be suitable only for animals. What has once been added to animals for animals becomes increasingly popular in cereals, muffins and bread instead of wheat flour or moreover. It is a relatively high protein, iron and fiber, except that it is gluten free, to produce sorghum flour, which is called in others in some circles and jar atta, welcome in the panties around the world.
suffering from autoimmune disorders called celiac disease cannot digest gluten protein in oats, wheat or barley. Carghum means that it does not have to leave a pile of pancakes or a piece of toast. With double protein like white flour, three times the fiber and less calories, even guests who can handle gluten, ask for roast goods made with sorghum.
Some substitutes of lying flour, such as rice flour, can add a bold texture to cookies or bread. Bakers prefer smooth sorghumtextura. Because nothing on this worldIt is not perfect, the compromise is that the flour of sorghum can be a black hole for the liquid. It is dry than a sense of humor of Uncle Bob, Martinis James Bond and a bunch of bones that indicate the place of the last rest of the penitent, who tried to get rid of sin by together Atacama's desert together.
Repair is simply adding additional fluid in the form of oil or eggs. The gluten that connects the ingredients to each other can be replaced by adding corn starch to the dough or sorghum dough. To persuade the goodness of flour -based flour to raise, a little extra baking powder usually makes a trick.
Like other flour made of seed or grain, sorghum naturally contains fat and will not maintain forever. It can be maintained in the pantry for one month or two, but bakers who expect them to dive less often will better put a cool shoulder. In the refrigerator it is a goodyyou for several months; It remains viable in the freezer for half a year or more.
Due to the very mild taste, the flour is to incorporate the flour by natural choice into sweet breads, biscuits or the like. It is increasingly available for the home chef, but thanks to their personality a gluten -free personality they found that it would be sold for significantly more than wheat flour. Instead, the witness shoppers could be aimed at the Indian Jawar market. It's the same product at a lower price