Sorghum is one of the most important cereal grains used for human consumption, the third leading cereal crop in the US. Its color can be white, red, yellow or brown, but certified food grade varieties are white. Higher in protein and lower in fat than corn, the grain can be popped, and when ground can be used as flour for gluten-free baking. Its mild taste makes it an excellent substitute for wheat flour, but it has a tendency to make baked gooods a bit dry and crumbly, so use it for no more than 15 to 20% of a recipe's flour.
Here's a little loaf made with sorghum which is great for hors d'oeuvres, especially when sliced thin and toasted like Melba toast.
2 T yeast
2 T sugar
12 oz 110 degree water
1c sorghum flour
1c brown rice flour
2/3 c garfava flour
1/3 c cornstarch
1T xanthan gum
2 tsp salt
2 T caraway seeds
3 egg whites
1 tsp vinegar
2 T olive oil
Heat oven to 375 degrees.
Mix sugar, water and yeast in small bowl.
Mix salt, xanthan gum, caraway seeds and flours on low, in mixer.
When yeast mixture is foamy, add to flours.
Mix egg whites, oil and vinegar in medium bowl.
Add to mixer bowl.
Mix on high for 4 minutes.
Oil and dust bread pans with cornmeal.
Ladle batter into pans.
Spray loaves with cooking spray.
With cool, wet spatula, smooth tops of loaves.
Cover and let rise to double in warm place.
Make angled cuts in loaves with razor blade.
Bake until internal temperature is 200 degrees, about 15 minutes.
Cool to room temp, out of pans, before slicing.
Note: Pans shown have 2x3.5 inch bottoms, this recipe makes 6 of these tiny loaves. Lower baking temp and lengthen baking time if using larger pans.