[Syrupmakers] sorghum soppin

[b.lipe at att.net]

Milo is what we call grain sorghum here in Arkansas. Thousands of acres grown, mostly for animal feed.
It makes a very nice flour. Maybe a bit smoother, texture wise, than even soft wheat. The color is lighter than whole wheat and has kind of a bland taste. Makes very good bread and pancakes. For those that add flour to cornmeal for cornbread, it works well. For pastry type cooking, some sort of a binding agent, like cornstarch, is needed due to the lack of gluten. Speaking of, it's good for those with gluten intolerance problems.
I haven't ground any in a while, but if anyone is interested, I can get with my grain guy and get some.
I've got a C.S. Bell burr mill for my flour and meal. It's a lot on the noisy side, but it sure make some really nice cornmeal. Flour is a bit more of a pain, but I can usually run 50 lbs an hour and come out looking like the pillsbury dough boy.
Getting daylight, coffee's gone, got dirt to turn.
Have a good 'un.

Bruce
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