Brown rice blend vs. sorghum blend

Patricia Miraglia

I have been baking with a brown rice blend with success for a few months now. I have seen several recipes using a sorghum blend. I am wondering if one is better than the other.

badge posted by: Patricia Miraglia on February 17, 2013 at 7:25 am in Baking, gluten-free
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reply by: KAF_Frank on February 17, 2013 at 11:39 am

Here is what I observed when working with sorghum in the test kitchen. First, there is a noticeable flavor difference. Sorghum tends to be "earthier/grassier" than rice, in aroma and flavor. Which is not a bad thing. I really like the way sorghum pairs with slightly acidic fruits in muffins, like apples. Second is texture. The sorghum that I have access to is not as finely milled as the rice flours I use. Because of this, I think sorghum blends tend to produce a slightly more delicate interior crumb. Give it a try. Frank @ KAF.

reply by: Mike Nolan on February 17, 2013 at 11:49 am
Mike Nolan

There's a bitterness to brown rice flour that I don't get from sorghum flour. (And for the most part, I use sweet white rice flour rather than brown rice flour for the same reason.)

reply by: playerdoris on March 04, 2013 at 9:25 pm

I used the brown rice mix for the first couple years but discovered a better blend that mimic's a-p flour in feel and baking. The onlything I leave out when making my blend is the xantham. The reason is I want to control how much chew my bake goods are going to have. Here is the blend I now use and it weighs 125 grams per cup same as a-p flour.

200 grams of Sorghum, 200 grams millet flour, 200 grams rice flour, 200 grams, tapioca starch and 200 grams potato starch.

Mix and store in cool dry place. Happy baking

reply by: laelcurtis on May 27, 2013 at 1:27 pm

Would this blend lend itself to cinnamon rolls? I am wanting to bake some for a gluten free friend and the texture of the baked goods disappoints even as the taste is excellent in other things I have tried. Any help would be appreciated. .

reply by: KayleeNo1 on June 27, 2013 at 12:17 pm

Hi Frank, I've been trying to figure out how to post a question to the pro bakers group and finally stumbled on this way of communicating with you. Maybe my iPad is interfering or it's my tech ineptitude.

I am making gluten free sourdough in a 20 qt mixer, about 5 batches per day. For this I have 10 large glass jars of starter. I want to move up to a 40 qt mixer but don't want to have 20 jars of starter! What do the big guys use? I heard that I could use a brewers vat? I'll need about 40 gallons at a time. Any help you can give me would be very much appreciated!

Thanks, Kaylee