Gluten Free Flours
Indian grocers provide a range of non-wheat flours suitable for bread making:
Lentil = urid/urad dal
Chickpea = besan/gram/garbanzo
Sorghum = juwar/jowar/milo/cholam
Millet = bajri/kurakkan
Red Millet (Finger Millet) = ragi
Water Chestnut = singoda
Amaranth = rajagro
Buckwheat = kutta ka atta/kuttu/kasha
Shown in this post is a beautiful sorghum bread made without GFG, xanthan or guar gum. The beautiful texture is controlled by room temperature fermentation (25-30 degrees). Slowing down the fermentation gives a much more refined and softer texture.
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3 Comments:
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Anonymous,
Wednesday, June 10, 2009 4:56:00 pm
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2-minute Noodle Cook,
Wednesday, June 10, 2009 9:13:00 pm
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2-minute Noodle Cook,
Thursday, June 11, 2009 9:10:00 am
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Having problems commenting? Use the contact form instead!Have you used Singoda flour? Any tips?
This is a new flour that I learnt about recently. Singoda flour is used in Indian type sweet dessert like laddu and the starch is used in Chinese dim sum water chestnut
cake, as well as puddings and stained glass cake decorations. The starch is also used as coating for deep frying to add crispness.
As for bread making, I am yet to experiment using it. The jelly like texture suggests that it can be used as a starch substitute. However treat it like glutinous rice and use in small quantities initially, say no more than 10% of your bread mix.
Recipe ideas using singoda flour:
Laddu snacks
Savoury pancake
Halwa cakes
Sherra pudding
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