I was in the mood of making homemade bread today but found I was short 1 cup of spelt flour (which is an ancient grain that can be used by people who are wheat sensitive). I had sorghum flour on hand and decided to add a cup of it. To my great surprise, it not only rose well and baked well, it also is very high in nutrients and a great substitute for people who are looking for gluten -free alternatives to the standard white flour. It contains protein, several B vitamins, potassium, calcium and iron. Oh, and did I mention it is absolutely delish with a little organic butter! Try it in your favorite bread recipe. Substitute 3 parts spelt flour and 1 part sorghum flour for the white flour.
Please contact me, Ilia Regini for more ideas using ancient grains in your diet. I can be reached at 914-714-9773 or at firstname.lastname@example.org