Sorghum and atta flour crackers

These are looking good so far; I just sliced them and put them in the food dehydrator. I baked this one at the same time I baked the corn flour and millet flour loaves but had to wait until their slices were dry because I don’t have enough trays to do 6 mini loaves sliced.

Here’s the recipe; same as the others with 50% atta flour and 50% sorghum flour:

54 grams wheat bran
62 grams atta flour
62 grams sorghum flour
1/2 teaspoon salt
170 grams water

After drying: the flavor is definitely unremarkable.

The texture turned out to not be so good; they’re a bit crumbly and won’t hold up for scooping dip.

It would seem that the main advantage for sorghum flour is that it has a low glycemic index.

Standard procedure for making the rusks.


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