Sorghum and atta flour crackersPosted: 29 November 2011 | |
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|
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.