Sentences with phrase «used sorghum»

Many of the panel's favorite beers used sorghum or gluten - extracted barley as a main ingredient.

I used sorghum flour in place of teff, as well (thanks for the suggestion Shirley).

I used sorghum flour in my pineapple upside down cake because I like the cake - like texture it produces.

I used sorghum flour instead of millet (because I had run out), and I used xanthan gum in place of the psyllium husk, and they came out perfect.

I can't eat oats either so I used sorghum flour (maybe half rice flour, I can't remember) for the recipe.

I've never used sorghum flour - now I'm really looking forward to, cause these look absolutely delicious!

Adapted from this recipe for caraway seed bread, I used sorghum syrup from Luxenhaus Farm.

I've used only minor substitutions for preferences and just what I had: left out the walnuts, used sorghum flour instead of buckwheat, and used maple syrup in place of both the dates and the honey.

I've only used sorghum as flour before but I can't wait to try it in its whole form.

i used the sorghum — hoping for the best now!!

I've heard that someone used sorghum flour in a similar recipe, and if gluten isn't a concern, you can try all purpose, or if gluten is, maybe just a gluten free flour blend.

The best morning muffins ever (like it even better than the blueberry & turmeric ones...) I used sorghum flour instead of buckwheat and without the addition of the arrowroot.

Analysts say the deposit is so high that some U.S. producers might cancel their exports to China, which uses sorghum for animal feed and to make booze.

I use sorghum a lot because of it's similarity to wheat flour and it works best with brown rice flour if it's the majority of the mix.

Instead of the standard marshmallow topping, this recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a crunchy contrast.

Are you using sorghum yet?

The recipe uses some sorghum flour and almond meal as well as some gluten free oats.

Instead of the standard marshmallow topping, the recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a pleasing crunchy contrast.

All I know is that coconut flour won't work: / I'd recommend just using sorghum flour or maybe brown rice flour (not oat flour) because this cake is just too good

uses sorghum, cassava, coconut and almond flours instead?

We love using sorghum flour in cookies as it creates a closer to gluten texture, however, they are still delicious when made without.

After playing around with the recipe a couple of times, I finally arrived at a version using sorghum flour to replace the coconut flour, adjusting the amount of water to get the right texture.

Why don't you use sorghum flour?

What I really like about this mix is how it uses sorghum, brown rice flour, potato starch, tapioca starch along with some sweet rice flour for balance.

You can use sorghum flour or the pre-mixed gluten - free flour.

I don't use sorghum flour so any recommendations of things to make using this flour now that I have it?

I did use sorghum flour instead of buckwheat.

I made a batch of this bread this morning, using sorghum and buckwheat flour, and I really like it.

«I also want to make sure we are integrating phenomic and genomic technologies into our applied crop improvement programs using sorghum and other crops as examples.»

Are you using sorghum yet?

I often just use sorghum and brown rice in my breads and they always turn out lovely!

Some others use sorghum in their beer products in addition to having all the aforementioned ingredients.

He talks about using sorghum and plantain flour in place of wheat flour in baking.

This beer is made using sorghum, and is stored in large plastic containers.

Not exact matches

China's Ministry of Commerce is investigating whether to limit imports of U.S. sorghum, a cereal grain used to feed livestock.

China's Ministry of Commerce is already investigating whether to limit imports of U.S. sorghum, a cereal grain used to feed livestock, in response to previous tariffs from the White House on solar panels and washing machines.

On April 18, China imposed preliminary antidumping tariffs of 178.6 percent on sorghum, a crop used to make alcohol and biofuels, while President Donald Trump's threat to impose tariffs on $ 150 billion worth of goods on everything from solar panels to aircraft to cars remains on the table.

Since its 2013 demonstration as a genome editing tool in Arabidopsis and tobacco — two widely used laboratory plants — CRISPR has been road - tested in crops, including wheat, rice, soybeans, potatoes, sorghum, oranges and tomatoes.

It said preliminary results of a trade inquiry had found that U.S. sorghum, a grain used as animal feed and in liquor distilling, was sold at improperly low prices that hurt Chinese farmers.

Since Trump's move on solar panels and washing machines, China has announced it is investigating U.S. exports of sorghum, an agricultural product, and imposing measures on styrene, which is used to make plastic products.

The only thing was I found the quinoa flakes to be a little overpowering in flavour, maybe next time I'll just use bob mills sorghum flour instead Thanks for the great recipe!

Orange Cardamom Hazelnut Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a concern)

I used only half of the sugar, because I didn't want the bread to be quite that sweet, and I changed up the GF flours used a bit with the addition of sorghum flour.

This brand eschews the traditional gluten - free beer ingredient, sorghum, and instead uses organic rices, nectars, and hops to replace barley.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

1/2 cup sorghum flour (a heavy, sweet flour good for cookies and cakes) 1/2 cup tapioca starch (a bland starch used to thicken) 3/4 cup white rice flour (a fairly bland, inexpensive flour) 2 tsp xanthan gum (to bind it all together)

you've inspired me to make this bread not just super healthy but truly indigenous, packed with locally sourced, locally grown ingredients: for the flour i used whole wheat, sorghum (indian name: jowar), pearl millet (indian name: bajra), finger millet (indian name: ragi).

I used 3/4 c. teff flour, 1/2 c. sorghum, and 1/4 cup arrowroot powder and the texture was perfect.

I will use a little jam, honey, or sorghum now and then.)

The buckwheat and almond are both naturally high in protein so they work well here, the almond giving it a slightly softer texture than if you were to use another whole grain flour (quinoa, millet, sorghum).