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Thank you.

Do you use any raising agents? Like soda

Great idea to use the chia as a binder. There are so many ways to make bread so finding something that works for you is always a win! Then you can apply what you learn when you're trying something different.

Yes, sorghum is a millet. In Canada we grow millet and all the packages simply say millet (both the whole grain and the flour) with no reference to the variety. The Government of Canada website says we grow 2 types here; hay millets (which include the foxtail types and Japanese millet), and the grain millets (called the proso or broom corn millets). I could not really find good information about how many types are made into flour. Wherever you live, a local seller of millet flour may be able to provide more specifics. Good luck!

Thanks for your kind words. I think our millet flour in Canada is made from foxtail millet but I can't be sure. Neither the whole millet or the flour that I buy specifies the variety on the package. My millet flour is yellow so by looking at the 7 varieties of millets this is my best guess. While I was searching I did see references to people making roti using pearl millet (bajra), finger millet (raji) and sorghum (jowar). I think this means many millets can be ground into flour and used in baking. I hope that helps. Happy baking!

Thank you. @@everydayglutenfreegourmet6242

Hi Plant Based! The answer is sort of but not 1:1. Psyllium binds more effectively with water than xanthan and it works best in yeast breads since they have a lot of water. It also has a bit of an earthy flavour and is typically used in larger amounts. These are just guidelines not rules so you can use psyllium in your recipes (I use it in my Cinnamon Rolls). To substitute for xanthan gum use 1 to 5 times as much (1 tsp xanthan = 2-5 tsp psyllium). I wouldn't use psyllium in shortbread or sugar cookies but you can certainly use it in many recipes and repeat with small adjustments until you get the taste you want. I hope that helps. Happy baking!

Hi there! I'd love to but it's going to be a while yet. I have several family members that are ill but I'm trying to get back to sharing more content. Thanks for checking up on me.

I'm glad it was helpful!

I'm glad you found it Diane! Thanks for the comment.

Your welcome, I'm glad it was helpful.

@@everydayglutenfreegourmet6242 The missing puzzle piece. Thank you!

😂 I'm not sure if that means my kitchen is clean or not but I can guarantee it doesn't look like that when I'm cooking.

You're welcome Delia. I too like things concise.

Hi Sobia. Yes, I often use xanthan gum in my baking. It helps keep baked goods stay together and also helps with freshness. In some recipes, like my cinnamon rolls, as well as most yeast breads I use psyllium husk powder. It is able to absorb more liquid so is preferred for yeast breads. I hope that helps you. Sorry for the delay.

No, you don't need to cook rice paper wrappers. There are other recipes where you can fill and deep fry rice paper wrappers.

Sorry for the delay. Yes, I use xanthan gum in most of my baking. It helps baked goods stay together and also helps with freshness. In some recipes, like my cinnamon rolls, as well as most yeast breads I use psyllium husk powder. It is able to absorb more liquid so is preferred for yeast breads. I hope that helps you.

Thank you so much for your reply. Appreciate it. I gather that the quantity used for each would be small, like a teaspoon for 1/2 kg of flour, is that right?

Hi. So sorry I missed your comment. Recipes vary but xanthan gum is usually 1/4 - 1/2 tsp per cup of flour, sometimes 1/2 - 1 tsp per cup of flour in bread recipes. Psyllium husk powder is more effective is yeast breads and recipes often use twice as much, 1-3 tsp per cup of flour. I hope that helps. Happy baking! @@manjuramchandani6646

I agree. When I started gluten free baking sorghum flour was new to me and I was pleasantly surprised. It's a nice, light flour.

Sorry for the delay. I would recommend a combination of cornstarch and arrowroot starch. You could also try sweet rice flour which has very little protein so is almost like a starch. As a general guide I recommend combining two starches for better results with your baking. Usually you want starches for lightness so I wouldn't use quinoa flour or teff flour in place of a starch. I hope that helps. Happy baking!

Thank you for saying that. I do hope to start making videos again in 2024.

Yes, I make socca in a cast iron skillet and I love it! I have not tried it in a wood fired oven but I know someone who has one so I'll do that.

Thanks for the feedback and I'm sorry you found that off putting.

Yes, some of us just have better luck making our own blends. I also feel like I'm set up to make different blends as well as recipes that call for individual flours so it's better all around.

Sorry for the delay but by chance I just bought millet, the grain. This week I'm making millet pilaf, millet risotto and I will also try it as porridge. Thanks for that!

Thanks for sharing that Christine. I think of my blender as 'low end' but I'll give it a try next time I want some oat flour.

Sweet rice flour is a starchy flour so a good substitute would be tapioca starch or potato starch. However, too much tapioca starch makes baked goods dense and gummy and too much potato starch makes them crumbly. I would increase the sorghum flour to 30% of the total then try the starches. Make small batches of flour and keep good notes to find exactly what works for you. Checkout my Flour Guide ( buff.ly/45QPSz4 ) to help you. Happy baking!

Hi! Pizza dough and all gluten free yeast breads have unique challenges. However, there are many flatbread recipes made with a single flour that work well for a version of pizza. Search buckwheat paratha and you'll find recipes. If you're interested in others look for socca (made with chickpea flour) or sorghum roti. Happy cooking!

Yes, teff is great! I've never cooked it as a grain. There are always so many recipes to try. Thanks for the comment.

I am not sure but u can make injera with it. Google Injera

Yes you definitely can. I recommend you track how much you use and your results so you can achieve the taste and texture you're looking for. Happy baking!

Yes, this fall I'm going to focus on different breads as people have asked me and injera is on the list!

Thanks for sharing, that’s what I always thought. These day people create recipes with so many different flour combos it’s hard to know what authentic really is.

You’re most welcome!

Hi Lily! The answer is sometimes yes and sometimes no. That might work in a muffin recipe, it might not work as well in a cookie recipe and it probably won't work in a yeast bread recipe. GF flours don't absorb liquid or fat the way wheat flour does so you need to learn the tweaks to make for the best results. My '29 Tips For Cooking with Gluten Free Flour' is a download that will help you learn. Visit everydayglutenfreegourmet.ca/blog/ to get your copy. Best of luck with your baking!

@@everydayglutenfreegourmet6242 Thank you so much!!! 🙋🏽

That's great Vee, being able to make it when I need it is what I love about oat flour.

I'm not a doctor Mansilla but I'll try and answer your question.

Thanks Helen, many people have corrected me so I know now. :)

Thanks Ursula, there's so much to learn but I love it!

Sorry L Bar, I hope to get back to TH-cam in the next few months. :)

Hi Kemo! Baking at home is completely different that baking commercially. At home we aren't making large batches so don't have to worry about the weight of the batter deflating things in the oven. We are also going to consume them soon or freeze them so we don't need to use preservatives to make anything shelf stable. It almost sounds simple hey! My videos are to help everyday home cooks. Each recipe will be different but almost all flours or flour combinations will include starch. From your list of ingredients I of course use sugar, salt and yeast in many recipes. Some recipes call for eggs (rather than egg white powder). I use my homemade gluten free flour blend in about 80% of my recipes. For other recipes like homemade pasta, pizza dough, specialty breads and cakes I use a combination of individual flours. I hope that helps! Good luck with your baking at home. You can see my recipes over at everydayglutenfreegourmet.ca/

@@everydayglutenfreegourmet6242 thank you so much for your reply. I learnt a lot

Thanks for that, I'll have to try it!

Thanks Carol, there's so much to learn and there are lots of flours and combinations. But I think it can be fun once you know you can make fantastic food. Keep baking!