How to Bake With Sorghum Flour
Sorghum is a cereal grain widely grown and used throughout Africa. It has gained popularity worldwide with the rise of gluten-free products and cooking techniques. As a gluten-free grain, sorghum flour can be a good substitute flour for people with gluten sensitivities or celiac disease. However, used alone, the resulting baked goods often are dry and crumbly. This happens because sorghum flour lacks the binders found in other flours. Bakers should counteract this by adding binding agents and increasing ingredients to heighten the baked good's moistness. Does this Spark an idea?
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Things You'll Need
- Cornstarch OR xanthan gum
- Egg OR egg white
- Cooking oil
- Plain Greek yogurt OR sour cream
Instructions
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Follow the recipe's instructions for the steps, using sorghum flour as you would traditional white flour.
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Add 1/2 tablespoon of corn starch for every cup of sorghum flour used for baked goods, such as a cookies or cakes.
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Add 1 tablespoon of corn starch for each cup of sorghum flour used for breads.
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Use xanthan gum, also a binding agent, instead of cornstarch. Add in 1/2 teaspoon for baked goods per cup of sorghum flour, and 1 teaspoon per cup of sorghum flour in bread recipes.
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Include an extra egg or egg white, several dashes of oil or several tablespoons of plain Greek yogurt or sour cream in your recipe. This counteracts the drying tendencies of sorghum flour.
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Sprinkle in a pinch or two more of baking powder or baking soda to help your baked goods rise when using sorghum flour.
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Mix your batter for longer than is recommended by the recipe to incorporate the flour and the binding agents.
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Cook the item according to the recipe's instructions.
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References
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