The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sorghum

Alpana's picture

Sorghum & Pearl Millet Whole Wheat Bread

March 4, 2013 - 7:50pm -- Alpana

A nutty and surprisingly not very dense loaf made by using Peter Reinharts's mash for sorghum & pearl millet. Also made a soaker of sorghum & pearl millet flours. The final dough had the mash, soaker, stiff levain, whole wheat flour, bread flour, salt, agave nectar & instant yeast. Loved the result. 

LeslieC's picture
LeslieC

June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.

Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at www.lesliecerier.com

 

I look forward to hearing from you. Leslie@lesliecerier.com

 

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:

 

  • Menu planning for ease of preparation and great taste
  • Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen
  • Cooking and baking with various sweeteners, oils, and seasonings
  • The magic of global flavors, using local produce, herbs, and spices
  • Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds

 

Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.

Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen

To register: www.lesliecerier.com or http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

 

guyshahar's picture

Can I use flour milled from seeds in a coffee grinder?

July 27, 2009 - 2:10am -- guyshahar

Hi


I am new to home baking and trying to bake gluten free (not yet made a great loaf, but still trying).


I have a simple coffee grinder with a rotating blade at home, but it grinds grains very finely.  I have whole Sorghum, Quinoa, Hemp and Flax seeds that I would like to use as flours in my bread.  I have heard that this is a very good way of ensuring that the flour is fresh and of a good quality and nutricious.  

I have a couple of questions about this:

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