Organic Milo Flour (Sorghum)

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: Flour


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Milo flour is a rusty hued color with flecks of cream and dark. The taste is faintly sweet in most products, and it's taste is the most like wheat of all flours. This is probably due to the fact that milo is a grain, a member of the grass family. It makes all products very nice tasting, the only drawback to this flour is that baked products tend to crumble easily; thus they must be handled very gently. Try making milo pasta! INGREDIENTS: Organic Milo (Sorghum) Flour. Nutrition Facts Serving Size: 1/4 cup (32 g) Nutrient Amount % DV Calories 110 Calories from Fat 5 Total Fat 1 g 1% Sodium 0 mg 0% Total Carbohydrate 24 g 8% Protein 2 g Iron 6% Use milo flour as a substitute for rice flour, corn flour, or gluten free flour mixes for gluten free cooking, or use milo flour as a substitute for wheat flour in your favorite recipes for cookies, cakes, and quick bread, and risen breads. Use milo flour as a fry coating for meat, fish and poultry. You will love the golden crispy crust. Use milo flour by itself as a substitute for gluten free flours made from other flour sources. Add 1/2 - 1 Tbsp of corn starch to every cup of milo flour to improve smoothness and moisture retention. Use xanthan gum as a binder and moisture retention agent. Add 1/2 teaspoon of xanthan gum per cup of flour for cookies and cakes or 1 teaspoon per cup of flour for breads. Add a little extra oil or shortening if you feel that your recipes are too dry. Add an extra egg or egg white for improved smoothness and crumb structure. Add a little extra baking powder and/or soda to give a little extra rising capability. Note: This flour is processed in a mill which also processes wheat flours. Country of origin: United States of America

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