Hi everyone, I started using a couple of new flours in the last few months. The 1st one is sorghum flour it give things more of a “wheat flour” texture. It has a very strong flavour and a lot of recipes replace it one for one, it looks really well but the taste is not that appealing. I made cupcakes with a lot of sorghum, my family did not like the taste. I changed the recipe and used sorghum with a mix of flours and it worked great. I will be posting some of the recipes soon.
The second flour is coconut flour it too has a very strong taste and can be very over powering if used on its own or as the main flour. But!!! if it is used in a mix of flours it works really and adds a nice flavour to a recipe. If you have started using a new ingredient for allergy free cooking I would love to hear about it!!! If it works!! Or what you had to do to make it work!!!