This post is part of the April A-Z Blogging Challenge. This year my theme is simply, "things I know." Some posts will be informational, some about life lessons, some about things I've learned as an author/blogger.
Jowar flour, aka sorghum flour, is an excellent flour for gluten-free baking. It has a slightly sweet taste that I find echoes that of wheat (yes, wheat is very sweet! Think about it the next time you eat bread ;) ). It also has a lovely texture and combines with other flours to make breads and cakes with a crumb that can be difficult to achieve in gluten-free baking.
I usually use it in a flour mixture like this one described by the Gluten Free Goddess (my absolute favorite GF baking blog). I always use arrowroot starch rather than potato starch though. Also, I think tapioca starch is gross, but that's another post! That baking mix can be used to make this Coconut Chocolate Chip cake, which I am in love with. It can also be used to make yummy scones.
I use jowar flour to make my GF pie crust, too. If you'll allow me a moment to brag, I'll tell you that I have yet to find another GF pie crust that is nearly as good as mine ;)
Here is a picture of some yummy muffins that I'm sure were made with jowar flour, in the last couple days we lived in Miami. Don't they look yummy?
Do you use any unique flours or ingredients in your kitchen?