Sorghum flour crackers verdict

They turned out to not be as bad as I thought they were going to be. As usual, letting them sit overnight helped their flavor. Last night I had a few and they were too bitter with a definite hint of a grassy flavor. This morning the grassy flavor is pretty much gone. The flavor is definitely unremarkable; certainly nothing to get excited about. Interestingly, they’re a bit too salty.

Here’s the final recipe, followed by almost the same instructions as before but with a few changes:

3/4 cup sorghum flour
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1 tablespoon potato starch
1 tablespoon oil
1/2 cup wheat bran
1 or more teaspoons water

Pour 1 cup hot water over the wheat bran and let soak and cool. While the wheat bran is soaking mix the dry ingredients in the mixer and drizzle in the oil. After the wheat bran has cooled dump it into a strainer and let it drain, then use the back of a spoon and press out what water you can. Then add it to the dry ingredients a teaspoon at a time. After it’s well mixed add water, 1 teaspoon at a time and let it mix fully before adding another teaspoon (at least a minute or two). You’ll need to stop the mixer and test the dough with your fingers and see if it will hold together when formed into a lump; you can’t simply eyeball it. If you add too much water the dough will be too sticky; not enough and it the crackers will have rough edges. Err on the side of a bit too little than a bit too much. (For sorghum flour you definitely want to err on the side of too little water. The crackers will have rough edges.) It’s not too hard to knead in some extra water after it’s rested. Wrap the dough in plastic or put it in a covered bowl and let it rest for at least 30 minutes. After it’s rested break off pieces of an appropriate size (10 grams, for example) and roll into balls and set aside. After it’s all rolled into balls then flatten them in a pasta machine or a tortilla press, or roll the dough out with a rolling pin and cut.

Given sorghum flour’s boring taste, for me its only advantage is that it has a low glycemic index. But so does barley flour, and it tastes great, and it doesn’t need potato starch. But barley does have gluten so it’s a no-go for those with celiac disease.


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