sorghum flour recipes what are they? Check out these easy and tasty ideas for your next meal!
Okay, so I’ve been messing around with different flours lately, trying to find some good gluten-free options. I stumbled upon sorghum flour, also known as jowar flour, and thought, “Why not give it a shot?” It’s basically just ground-up whole grain sorghum, pretty simple stuff. The flour is light in color and has this really mild, almost unnoticeable taste.
I started small, just subbing it in for regular flour in some basic recipes. First up, cookies! I used my go-to chocolate chip cookie recipe and swapped out the wheat flour for sorghum flour. It is really hard to use because of the lack of gluten, so I added a bit of xanthan gum to help with the texture. I followed the rest of the recipe as usual, mixed everything, and popped them in the oven.
While the cookies were baking, I decided to try something a bit more substantial – banana bread. I found a recipe that specifically called for sorghum flour. I gathered all the ingredients: mashed bananas, eggs, sugar, oil, and of course, the sorghum flour. I combined the wet ingredients, mixed the dry ingredients separately, and then slowly combined them. The batter looked a little different than what I’m used to, a bit denser, maybe? I poured it into a loaf pan and baked it according to the recipe’s instructions.
Experiment Result
- Cookies: They turned out pretty good! They were a little crumbly, but the taste was spot on. I think I need to work on the xanthan gum ratio a bit more, but overall, a success. My kids loved them, and they had no idea they were gluten-free.
- Banana Bread: This one was a bit trickier. The bread was definitely denser than regular banana bread, and it didn’t rise as much. The flavor was good, very subtle banana taste, but the texture was a bit off. I might try adding more liquid next time or maybe a different binder.
After those two baking experiments, I was feeling a bit more adventurous. I figured, why not try sorghum as a side dish? I found some instructions online for simmering it like rice. I rinsed the sorghum grains, added them to a pot with some water and a pinch of salt, brought it to a boil, and then simmered it until it was tender. It took a bit longer than rice, but the process was pretty much the same.
I served the cooked sorghum with a simple stir-fry, and it was actually really good! It has a slightly nutty flavor and a chewy texture, kind of like barley. It soaked up the sauce from the stir-fry nicely, and it felt really hearty and filling. I’ve also heard you can use it with curries, nut loafs, and lentil patties, which I’m definitely going to try next.
Overall, I’m pretty impressed with sorghum. It’s a versatile grain that can be used in both sweet and savory dishes. It’s a great option for those looking for gluten-free alternatives, or for those who are following paleo or other grain-free diets, I guess. It definitely takes some getting used to, especially when baking, but with a little practice, I think it can be a great addition to anyone’s pantry.
Original article by the Author:Darnell,If you intend to republish this content, please attribute the source accordingly:https://www.jaynscott.com/sorghum-flour-recipes-what-are-they-check-out-these-easy-and-tasty-ideas-for-your-next-meal/
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