Gluten/Free Flour Info and Recipe
I just received a package of jowar (Sorghum Bicolor L. Moench) which is
gluten free, wheat free. "A summer cereal grain whose basic composition is
Jowar can be milled to produce starch or grits (semolina) from which many
ethnic & traditional dishes can be made. The most common products are
leavened and unleavened breads, unleavened breads, porridges, boiled grain
and steam cooked products such as Couscous. Jowar flour also makes an
excellent fry coating for fish, chicken, or beef."
This company has additional products: brownie mix, pancake mix, and muffin
However they contain either buttermilk powder or baking powder (sodium
aluminum pyrophosphate...) or both. The jowar flour is just the flour! The
cost is based on amount ordered. Ex: 2lb for $2.12 with shipping charge of
$4.75 up to 5lbs. All the way up to 50 lbs. for $32.34 with $18.50 for
shipping and handling making the cost for obtaining the product just over
$1.00 per pound.
Today is Sara's birthday so I modified a recipe enclosed in the jowar
2 Cups Jowar flour
1 Cup fructose (I'll try it next with stevia extract)
2 tsp aluminum free baking powder
1 tsp. baking soda
1 tsp. xanthum gum
2/3 C. cocoa
1 and 1/2 C. prepared DariFree
1 C. prepared egg substitute
1 tsp. almond extract
2 tbsp. soy oil
1/3 C. canola oil
1 stick Fleishman's casein free margarine
Heat oven to 350 degrees
Mix all dry ingredients. In a blender mix all liquid ingredients, add to
dry ingredients. Suggest melt margarine prior to placing in blender. Bake
up to 40 minutes in a 13 x 9 pan.
I am not affiliated with this company and offer the order information for
those who would like to try the product. If you order please tell them
where you heard about the product. Thanks Sandra
Jowar Foods Inc, 113 Hickory St, Hereford, Texas 79045 [out of business]
Posted by Sojsoj/aol.com to bit.listserv.autism on 31 Aug 1996.
Sorghum is probably more widely known here in the States for
the syrup made from the juice squeezed from the canes of one
of its many varieties. Also widely called "milo", it is one of the
principle cereal grains grown in Africa. Its seeds are somewhat round,
a little smaller than peppercorns, with an overall brown color with a
bit of red and yellow mixed in. The varieties called "yellow endosperm
sorghum" have a better taste. Sorghum is a major feed grain in the
Southwestern part of the U.S. and is where the vast majority of the
national milo production goes to. Like most of the other grains,
sorghum is low in gluten, but the seeds can be milled into flour and
mixed with higher gluten flours or made into flat breads, pancakes or
cookies. In the Far East, it is cooked and eaten like rice, while in
Africa it is ground in meal for porridge. It's also commonly brewed
into alcoholic beverages.
This is produced in the same manner as cane syrup, but sorghum cane,
rather than sugar cane, is used. Sorghum tends to have a thinner,
slightly sourer taste than cane syrup.
From: Food Storage FAQ, ver 2.5, volume one
Looking for LEP Cookies
Pamela Parker of webtv.net wrote:
> Need a recipe for "lep" cookies. The dough is ice box type has fruit,
> sorghum, raisins, sometimes gumdrops. Their made with lard.
> These are usually served at Christmas.
Check our site. Search for "Lep Cookies" and you'll find 5 recipes.
1,000,000+ free recipes and free software at: Cookbooks.com
Posted by Ken Gregg of cookbooks.com to rec.food.cooking on 1997/08/13.
Juwar: what the heck do I do with it
TJ (email@example.com) wrote:
> Before I found sorgham flour, I found whole juwar in a Indian grocery.
> Since I will not be grinding it, any one know what the Indians buying it
> at the local market would be using it for?
Well, my Sindhi cookbook says that you make 'jowar bhath,' That is,
cook until tender, and consume it either savoury, seasoned with salt and a
tarka of mustard seeds; or sweet, with milk and sugar.
Make a porridge of it, in other words.
And in case anyone is wondering, Jowar=Sorghum bicolor. A (grass) grain
crop. The common name would be 'millet' but this name is quite
uninformative, since there are so many different types of millets.
Posted by Geeta Bharathan of ucdavis.edu to rec.food.cooking on 1997/02/09.
Sorghum Recipe Needed
If you check a recipe book from the Appalachian Mountains, you will find
MANY MANY sorghum recipes, many of which are desserts.
Posted by Burns High School to rec.food.cooking on 1995/06/21.