Understanding a little bit about the properties of millet flour and sorghum flour will help gluten free bakers improve their baking and be more confident making the inevitable substitutions. I use these two flours in my gluten free flour blend and bake things that taste like regular wheat flour baking.

Here are links to the 2 tables I referred to. I made them for gluten free bakers who want to learn more and improve their baking.

DOWNLOADABLE Gluten Free Flour Guide (2 pages) - [ Ссылка ]

11 Gluten Free Flour Recipes - [ Ссылка ]

My Gluten Free Flour Mix
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I have over 280 recipes on my website and many of the baked goods are made with my gluten free flour blend which contains both sorghum flour and millet flour. Visit the website and view the RECIPES tab for ideas or use SEARCH in the top right corner of any page.

Here are a few recipes to tweak your interest.
- Yorkshire Pudding
-Sticky Date Pudding
-Strawberry Shortcake
-Buttermilk Waffles
- Rhubarb Streusel Muffins
-Banana Muffins
-Pumpkin Ginger Muffins
- Morning Glory Muffins
-Cranberry Orange Muffins
-Morning Glory Muffins
-Crusty Bread and Orange Cupcakes - these 2 recipes use sorghum flour alone

This video is #3 in a series of 12 videos about the properties and uses of gluten free flours and starches. The related posts are on my website and each one includes RECIPE links.

How To Use Gluten Free Flour series of blog posts with RECIPE LINKS:

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So get baking and let me know how it goes!

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