Nicely done. I wish the rice flours weren't so loaded with arsenic. Especially so with the brown. And the stuff in asian markets are very questionable. I cannot eat nightshade. . One solution I was thinking on doing was to buy lunbergs brand rice grown in California tested to be lowest in arsenic if washed properly, and wash it well. Dry in a dehydrator and then mill myself. Allot of work I know, but so much healthier. Nice job, so helpful!
I would like to make an old cake from my childhood. Italian rum cake or Italian wedding cake. This was my birthday cake for so many years. The cake has rum in it. I am afraid that it will just melt turn to mush.I am not a baker. It was such a good textured cake with little holes. 3 teir one layer chocolate pudding one layer vanilla pudding. Then decorated, and the sides were covered in nuts. Thank you this is all so helpful. I am trying so many things that I miss.
Yes, it gets complicated with so many different sensitivities. Hopefully you can find a blend of flour she can tolerate and that all of you like. Good luck!
I'm glad this video was helpful. I've never seen any specific amount of millet flour to avoid. I wouldn't recommend using millet, the grain, to replace rice in your diet. For flour just consider how much baking you eat to help you decide if it's necessary to cut it out completely. Best of luck!
I have made gluten free baguettes. using psyllium husks self ground, millet flour, tapioca starch, yeast etc. Every thing turned out really well. but when I tasted it there was a metalic after taste. Do you know what it is?
Hi. Thank you for this precious info and sharing your successful experiments with us. Can you please tell me which variety of millet is it that you use? We have several millets in India. And our shopkeepers would not know if I asked for millet flour. Thank you.
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 very much for the information you gave... I've been looking for those combination...millet and sorghum gf flour....and I was little hesitate about it I will go for it by using 50/50at the same blend...if you have any notes please let me know...waiting for your reply..😘
Hi Nagham, thanks for letting me know. My baking improved when I started using the blend I use now that is 300g sweet rice flour, 300g potato starch, 200g millet flour and 200g sorghum flour. I use this for pancakes, waffles, muffins, quick breads, some flatbreads and even some cookie recipes. Remember, no more than 30% sorghum flour and no more than 20% millet flour in your final blend. You always need a starch to lighten up the entire mixture and balance out the flavour. I hope that helps. Happy baking!
This is an excellent video - and amazing resourced! I'm wondering if you have - or would consider a sorghum bread that is vegan yeast-free xanthan-free - I didn't see one in your list and I am so longing to eat bread again! I can't eat millet. I have searched for likely years without success. thanks
Hi Trish! Someone just asked me about jowar roti, a flatbread made with sorghum and water. I tried it and when I see an entire culture making something so easily I know it would just take more practise for me to do the same. Try it! As for other flatbreads you can try any recipe using sorghum flour in place of millet flour. My best advise is to stay focused on creating or finding a flatbread you like. Make it every week and only change one thing at a time. I sometimes make 2 versions of a recipe at the same time using a different flour combo. In my recipe for Chinese Onion Bread I use 1 1/2 cups of my usual flour blend and then tried many versions by changing up the 1/2 cup flour to see how it works. In that post I wrote the recipe with chickpea flour (as the second flour amount) because it made the flatbread more sturdy. All my attempts were edible, some better than others. I hope these ideas help you. Good luck! everydayglutenfreegourmet.ca/recipe/chinese-onion-bread/
Hi Patricia. I haven't tried sourdough yet but I did join a gluten free sourdough bread Facebook group. I just had a scan through the comments but there are as many different flour blends as there are people. People advise to start with what you have in your kitchen. The flour blend I use for most of my baking is 300g sweet rice flour, 300g potato starch, 200g sorghum flour and 200g millet flour. For bread I would replace the sweet rice flour with brown rice flour. Sourdough seems like a bit of an undertaking so just try something and see what you learn. Good luck!
Hi Sharmin. Wow, food challenges hey. I believe these flours are legume free - sorghum flour, millet flour, amaranth flour, cassava flour and green banana flour. I've only used the first two but it looks like you do have some options. Best of luck!
Is sorghum flour and millet flour is considered as a legume, rye, grain, wheat, corn or rice flour?? And also please help me to find out what is rye? I want to use sorghum flour but I am afraid Is it rye or not. I am having a very hard time. Thank you
@@sharminanthony9763 Hi Sharmin. Sorghum and millet are both gluten free grains and would be safe for you with those food restrictions. When you buy these flours they should just have one ingredient on the label. Rye is a completely different grain that contains gluten so is not safe for you.
I have no sentivity to gluten but still I am ok having gluten free flour also I have temporary food allergies. so as per the functional medicine doctor I have to avoid all these foods for 6 months and I will be back to normal. Thank you so much for your help I will buy these flours. Much love and blessings.
can you describe the consistency of sorghum and water? I'm trying to make jowar roti (a traditional unleavened sorghum flatbread) which is just water and sorghum flour but no matter what I do, the dough is either too crumbly or turns into pasty fine wet sand. I see cooks kneading this dough and frankly, I can't figure out how they arrive at such a consistency...
Hi Jennifer! I've tried a few roti recipes with but haven't found one that's awesome yet. Like most flours, the grind of sorghum flour will vary from brand to brand. I weighed 1 cup of sorghum flour at 120 g. I measured 3/4 cup water (half boiling and half tap-hot) but I only added 1/2 cup of the water and got dough like I see in other videos. It was sticky so I added more flour as I worked with it and then made it into 6 balls. That makes me hopeful that you can make a dough if you start with much less water. I didn't have a lot of luck after that. I could only roll each ball into a 5 inch circle and every one but the last one broke when I transferred them to a hot cast iron frying pan. I have two suggestions for you. 1) Try and make them once or twice a week until you've tried 6 times. That's a random number but you will get better each time. 2) Look for roti recipes that use sorghum and another flour (maybe chickpea flour) and see if you can get the results you want. Then go back to just sorghum and see if you can do it. I know it's frustrating because we can see people doing it so keep trying! Good luck!
What's the best substitute for millet flour in this blend? I'm still waiting on the millet flour to be delivered, but I was hoping to make some gluten-free pancakes this week.
Hi! You can substitute sorghum flour (in addition to the sorghum flour it already calls for) or oat flour in this blend. I hope you made some pancakes and they turned out to your liking. Here's a link to my buttermilk pancakes. everydayglutenfreegourmet.ca/recipe/pigs-in-a-blanket-perfect-pancake/
Hi Lisa. I don't made a lot of big cakes but I love this recipe for Orange Cupcakes made with sorghum flour and tapioca starch. It could definitely be made into a cake and I'd to use a tube pan so I don't have to worry about the middle not being fully cooked. Try it! www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-orange-cupcakes-with-orange-icing/
Hi, what would you recommend as a substitute for the white rice flour? I hear rice can have some anti-absorptive properties for certain vitamins and minerals. I'm trying to create a bread that just simply doesn't have rice. I was thinking something along the lines of cassava flour, sorghum, millet, and possibly oat. Any thoughts? Thank you.
Hi Ken. You're on the right track, those are all good options. If you're starting from scratch I always recommend trying an existing gluten free bread recipe that works, then slowly tweaking it to your liking. Look for recipes that use individual flours rather than a blend. My Gluten Free Cucina has a nice Millet Bread and Allergy Free Alaska has a Gluten Free Rice Free Bread recipe. These two rice free recipes might be a good place to start. Good luck!
Hi Rona! I don't grind my own flour, I buy all my flour. Millet flour can take a bit of looking to find and I buy mine at a local Asian grocery store or health food store. The person you could ask about grinding millet in Leslie over at My Gluten Free Cucina. I know she does that. Good luck!
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!
I buy my millet flour at the Asian grocery store, Watson brand or sometimes another name I can't think of right now. Other familiar brands I see online are Bob's Red Mill, Anthony's, Arrowhead Mills and Food To Live. If you're having trouble finding it try health food stores, or places selling Asian or Indian food. Good luck!
Yes Willy, most of us eat too many carbs and if you're diabetic you've got to be careful. For people on a gluten free diet and other restricted diets they are limited so it's just nice that there are so many options now.
Was this helpful? This is 3rd in a series of 12 videos all about gluten free flours and starches. Let me know what else you'd like to know.
Just found you channel. Very good info that will improve my baking. Subbed.
Nicely done. I wish the rice flours weren't so loaded with arsenic. Especially so with the brown. And the stuff in asian markets are very questionable. I cannot eat nightshade. . One solution I was thinking on doing was to buy lunbergs brand rice grown in California tested to be lowest in arsenic if washed properly, and wash it well. Dry in a dehydrator and then mill myself. Allot of work I know, but so much healthier. Nice job, so helpful!
Very helpful. Thanks so much.
I would like to make an old cake from my childhood. Italian rum cake or Italian wedding cake. This was my birthday cake for so many years. The cake has rum in it. I am afraid that it will just melt turn to mush.I am not a baker. It was such a good textured cake with little holes. 3 teir one layer chocolate pudding one layer vanilla pudding. Then decorated, and the sides were covered in nuts. Thank you this is all so helpful. I am trying so many things that I miss.
I've just started working with millets and this science based information that you just shared is so very useful. Thanks a bunch.
Thanks for letting me know Alby, I'm glad you found it helpful!
You are a treasure trove for all gluten free bakers!
Thank you Ann Marie! That's exactly who I am trying to help. ❤️
Sorghum flour tastes really good. I was very surprised.
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.
Thank you very much it was helpful information
Glad to hear that Nagham!
Thanks, my daughter's list of sensitivities makes baking a challenge
Yes, it gets complicated with so many different sensitivities. Hopefully you can find a blend of flour she can tolerate and that all of you like. Good luck!
Thank you - this is helpful! Now to research rice flour properties. And thanks for the downloadable guide :)
That's great Leona, thanks for letting me know. Good luck with your baking!
@@everydayglutenfreegourmet6242 Where is the downloadable copy...please?
Thank you! I’ll need to substitute millet (just learned it’s not good for thyroid). I’ll look at your downloads - what a terrific gift!
I'm glad this video was helpful. I've never seen any specific amount of millet flour to avoid. I wouldn't recommend using millet, the grain, to replace rice in your diet. For flour just consider how much baking you eat to help you decide if it's necessary to cut it out completely. Best of luck!
I have made gluten free baguettes. using psyllium husks self ground, millet flour, tapioca starch, yeast etc. Every thing turned out really well. but when I tasted it there was a metalic after taste. Do you know what it is?
Oh I also used sorghum flour
Hi. Thank you for this precious info and sharing your successful experiments with us. Can you please tell me which variety of millet is it that you use? We have several millets in India. And our shopkeepers would not know if I asked for millet flour. Thank you.
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
Thank you very much for the information you gave... I've been looking for those combination...millet and sorghum gf flour....and I was little hesitate about it
I will go for it by using 50/50at the same blend...if you have any notes please let me know...waiting for your reply..😘
Hi Nagham, thanks for letting me know. My baking improved when I started using the blend I use now that is 300g sweet rice flour, 300g potato starch, 200g millet flour and 200g sorghum flour. I use this for pancakes, waffles, muffins, quick breads, some flatbreads and even some cookie recipes. Remember, no more than 30% sorghum flour and no more than 20% millet flour in your final blend. You always need a starch to lighten up the entire mixture and balance out the flavour. I hope that helps. Happy baking!
I just found you now, and I'm so happy for this help. Thank you:)))
Hi Andrea! I'm glad you find it helpful.
This is an excellent video - and amazing resourced! I'm wondering if you have - or would consider a sorghum bread that is vegan yeast-free xanthan-free - I didn't see one in your list and I am so longing to eat bread again! I can't eat millet. I have searched for likely years without success. thanks
Hi Trish! Someone just asked me about jowar roti, a flatbread made with sorghum and water. I tried it and when I see an entire culture making something so easily I know it would just take more practise for me to do the same. Try it! As for other flatbreads you can try any recipe using sorghum flour in place of millet flour. My best advise is to stay focused on creating or finding a flatbread you like. Make it every week and only change one thing at a time. I sometimes make 2 versions of a recipe at the same time using a different flour combo. In my recipe for Chinese Onion Bread I use 1 1/2 cups of my usual flour blend and then tried many versions by changing up the 1/2 cup flour to see how it works. In that post I wrote the recipe with chickpea flour (as the second flour amount) because it made the flatbread more sturdy. All my attempts were edible, some better than others. I hope these ideas help you. Good luck!
everydayglutenfreegourmet.ca/recipe/chinese-onion-bread/
I have an active gf sourdough starter and am overwhelmed by the variety of sourdough bread recipes online. Do you have a recommended mix for bread?
Hi Patricia. I haven't tried sourdough yet but I did join a gluten free sourdough bread Facebook group. I just had a scan through the comments but there are as many different flour blends as there are people. People advise to start with what you have in your kitchen. The flour blend I use for most of my baking is 300g sweet rice flour, 300g potato starch, 200g sorghum flour and 200g millet flour. For bread I would replace the sweet rice flour with brown rice flour. Sourdough seems like a bit of an undertaking so just try something and see what you learn. Good luck!
I have wheat, rice, corn, rye and legume allergy can I still use these flours?
Hi Sharmin. Wow, food challenges hey. I believe these flours are legume free - sorghum flour, millet flour, amaranth flour, cassava flour and green banana flour. I've only used the first two but it looks like you do have some options. Best of luck!
Is sorghum flour and millet flour is considered as a legume, rye, grain, wheat, corn or rice flour??
And also please help me to find out what is rye? I want to use sorghum flour but I am afraid Is it rye or not.
I am having a very hard time.
Thank you
@@sharminanthony9763 Hi Sharmin. Sorghum and millet are both gluten free grains and would be safe for you with those food restrictions. When you buy these flours they should just have one ingredient on the label. Rye is a completely different grain that contains gluten so is not safe for you.
I have no sentivity to gluten but still I am ok having gluten free flour also I have temporary food allergies.
so as per the functional medicine doctor I have to avoid all these foods for 6 months and I will be back to normal.
Thank you so much for your help I will buy these flours. Much love and blessings.
Thank you very much.
You are welcome!
can you describe the consistency of sorghum and water? I'm trying to make jowar roti (a traditional unleavened sorghum flatbread) which is just water and sorghum flour but no matter what I do, the dough is either too crumbly or turns into pasty fine wet sand. I see cooks kneading this dough and frankly, I can't figure out how they arrive at such a consistency...
Hi Jennifer! I've tried a few roti recipes with but haven't found one that's awesome yet. Like most flours, the grind of sorghum flour will vary from brand to brand. I weighed 1 cup of sorghum flour at 120 g. I measured 3/4 cup water (half boiling and half tap-hot) but I only added 1/2 cup of the water and got dough like I see in other videos. It was sticky so I added more flour as I worked with it and then made it into 6 balls. That makes me hopeful that you can make a dough if you start with much less water. I didn't have a lot of luck after that. I could only roll each ball into a 5 inch circle and every one but the last one broke when I transferred them to a hot cast iron frying pan. I have two suggestions for you. 1) Try and make them once or twice a week until you've tried 6 times. That's a random number but you will get better each time. 2) Look for roti recipes that use sorghum and another flour (maybe chickpea flour) and see if you can get the results you want. Then go back to just sorghum and see if you can do it.
I know it's frustrating because we can see people doing it so keep trying! Good luck!
@@everydayglutenfreegourmet6242 thanks. I saw a recipe which added cassava flour but didn’t think about chickpea flour 🤔
Thanks for this!!
Your welcome Jaishree, I'm glad it was helpful.
What's the best substitute for millet flour in this blend? I'm still waiting on the millet flour to be delivered, but I was hoping to make some gluten-free pancakes this week.
Hi! You can substitute sorghum flour (in addition to the sorghum flour it already calls for) or oat flour in this blend. I hope you made some pancakes and they turned out to your liking. Here's a link to my buttermilk pancakes. everydayglutenfreegourmet.ca/recipe/pigs-in-a-blanket-perfect-pancake/
I use sorghum with oat flour And pancakes and waffle mix is I’m not sure I haven’t tried to make a big cake or anything
Hi Lisa. I don't made a lot of big cakes but I love this recipe for Orange Cupcakes made with sorghum flour and tapioca starch. It could definitely be made into a cake and I'd to use a tube pan so I don't have to worry about the middle not being fully cooked. Try it! www.everydayglutenfreegourmet.ca/fw-recipe-slug/gluten-free-orange-cupcakes-with-orange-icing/
Hi, what would you recommend as a substitute for the white rice flour? I hear rice can have some anti-absorptive properties for certain vitamins and minerals. I'm trying to create a bread that just simply doesn't have rice. I was thinking something along the lines of cassava flour, sorghum, millet, and possibly oat. Any thoughts? Thank you.
Hi Ken. You're on the right track, those are all good options. If you're starting from scratch I always recommend trying an existing gluten free bread recipe that works, then slowly tweaking it to your liking. Look for recipes that use individual flours rather than a blend. My Gluten Free Cucina has a nice Millet Bread and Allergy Free Alaska has a Gluten Free Rice Free Bread recipe. These two rice free recipes might be a good place to start. Good luck!
Hi. Can I check which millet do you use to make the millet flour?
Hi Rona! I don't grind my own flour, I buy all my flour. Millet flour can take a bit of looking to find and I buy mine at a local Asian grocery store or health food store. The person you could ask about grinding millet in Leslie over at My Gluten Free Cucina. I know she does that. Good luck!
Sorghum is a millet as well … so wat millet are u referring to….?
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!
Which millet flour is it x
I buy my millet flour at the Asian grocery store, Watson brand or sometimes another name I can't think of right now. Other familiar brands I see online are Bob's Red Mill, Anthony's, Arrowhead Mills and Food To Live. If you're having trouble finding it try health food stores, or places selling Asian or Indian food. Good luck!
Mam please make a video of bread from scratch 🙂
Ok Uma, that will be a challenge for us but we'll give it a try.
Not for diabetic people ,high in carbs.
Yes Willy, most of us eat too many carbs and if you're diabetic you've got to be careful. For people on a gluten free diet and other restricted diets they are limited so it's just nice that there are so many options now.
Thank you very much 😊
You're welcome Mehmet. Thanks for watching.