SORGHUM FLOURS

Sorghum, also called coarse millet, has always been cultivated in Africa and Asia due to its resistance to drought and heat. Now it is also cultivated in Italy in Molise, Emilia Romagna and Marche.
There are different types for different uses:

    • energy production
    • preparation of glues and adhesives
    • animal feed
    • human consumption
    • production of sugar and molasses

The one destined to be consumed as a cereal or production of flour has a very pleasant, slightly sweet taste with notes of hazelnut, is a rich nutritional food, highly digestible and assimilated that is worth to know.

FLOUR SORGHUM IN KITCHEN

In recipes it can replace wheat flour 1 : 1 = 100 gram of wheat flour can be replaced with 100 grams of sorghum flour thin grain size.

If you want to mix it with other flours or starches it is good to know the density of flours to figure out how much they can replace wheat flour, find the table of flour in the page dedicated to “chart of the density of flours and starches.”
In the preparation of baked goods, especially if leavened or whipped, you must have some extra precautions:

    • sift the flours before adding them to the other ingredients so as to incorporate air and make the lighter products
    • the dough must be softer
    • let the dough rest after adding the liquid ingredients to promote proper hydration of the flours and the humidity of the bakery products.
Like all gluten-free flours in leavened doughs it needs little help to imitate the gluten network, you can use these ingredients alternately:

    • flour of legumes in a percentage of from 25% to 50% of the weight of the sorghum flour
    • soy milk that can completely replace the portion of the water used in the dough leavened
    • eggs that help to incorporate air and to tie.
    • other ingredients such as thickeners that replace the role of gluten should always be used in leavened, but there is only xanthan, but also the seeds chia, flax and psyllium used separately or in a mix, here found “how to imitate the function of gluten”.

IN MARKET THERE ARE DIFFERENT TYPES OF FLOUR

Coarse grain size flour is used to thicken:
    • meatballs
    • stuffed

Thin grain size is used for:
    • thicken sauces
    • crumbly dough for shortbread biscuits and brisee
    • soft dough as pancakes and waffles
    • doughs mounted as cakes or donuts

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