How to Use Sorghum Flour
Sorghum flour goes by many names in grocery stores: milo, jowar, or juwar. To locate it, you might need to seek out a health food or gluten free cooking store, or an African or Indian market. As it contains a comparable amount of protein to wheat flour (11 to 15 percent) it effectively replaces wheat flour in recipes without any of the gluten found in wheat products. Indian and African cooks prepare porridge, beer, and flatbreads from sorghum flour, but you can incorporate this grass into any recipe, no matter the origin. Try something new by using sorghum flour in your cooking and baking. Does this Spark an idea?
Things You'll Need
- Sorghum flour
- 1 tbsp. cornstarch or ½ tsp. xanthan gum per 1 cup of sorghum flour
- 1 whole egg, beaten
- ¼ tsp. baking powder or baking soda
Instructions
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Combine one tbsp. cornstarch or one half tsp. xanthan gum for each one cup of sorghum flour used to substitute on a one to one basis for wheat flour in any recipe for baked goods, including cakes, cookies, pies, and breads.
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2
Add an additional beaten egg to baked goods with eggs to add moisture to the finished dish and compensate for the crumbly effect produced by using sorghum flour in baking.
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3
Increase the baking powder or baking soda by ¼ tsp. when using sorghum flour.
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4
Mix the ingredients two to three minutes longer than required in a wheat flour recipe to ensure a thorough combination of the sorghum flour.
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5
Bake your dishes as directed according to the original directions in the recipe, whether using sorghum in a recipe which calls for sorghum or milo flour or as a substitute for wheat flour.
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