Wednesday, May 2, 2012

Kitchen Helps: Cream of Sorghum

Discovery for the Day

Cream of sorghum tastes just like cream of wheat. 1 part coarse ground sorghum to apx 4 parts milk. Bring to boil and cook until desired consistency. (If you usually make your cream of wheat with water, you could probably do the same with the sorghum.)

I like butter and brown sugar in mine.

Experiments in the works:

Sourdough bread with soft white wheat
Gluten free chocolate chip cookies with amaranth, teff, sorghum, buckwheat, arrowroot, tapioca
Cream of Amaranth and Teff

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