Creative cooks might want to experiment with substituting grain sorghum flour in their own recipes. If you come up with a "winner," we’d like to hear about it!
Add 1/2 to 1 Tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention
Use xanthan gum as a binder and for moisture retention. Add 1/2 teaspoon of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 teaspoon per cup of flour for breads
Add a little extra oil or shortening if you feel 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 boost rising properties
