Sorghum News and Farming Information Posts

Cooking sorghum syrup in Alabama

by Joshua AuerbachSorghum News October 16, 2014Comments are Disabled

Sorghum molasses returns to local markets

by Joshua AuerbachSorghum News October 9, 2014Comments are Disabled

Is A U.S. Sorghum Comeback In Store?

by Joshua AuerbachSorghum News October 3, 2014October 3, 2014Comments are Disabled

Sorghum Rosh Hashanah

Sorghum for Rosh Hashanah?

by Joshua AuerbachSorghum News September 25, 2014September 25, 2014Comments are Disabled

Sorghum

Sorghum Crop Booming

by Joshua AuerbachSorghum News September 18, 2014Comments are Disabled

sorghum-harvest-prep

Prepping for grain sorghum harvest

by Joshua AuerbachSorghum News August 28, 2014Comments are Disabled

I have been thinking of making these crackers for like past 2 months, but every time I though of making these, I baked something else. :P I came up with this recipe last summer when I was on diet :P and wanted some light snack to eat with my afternoon tea or juice. The first time I made these crackers, it wasn't a great success but over the time I think I have perfected my recipe. It's a gluten free recipe so good news for all of those who are looking for gluten free recipes! :) Before I share this recipe, there is one thing I would like to mention, if you have a food processor, go ahead and use it. This dough is a little bit tricky to handle and also breaks while rolling out. If you don't have a food processor, then use a pastry blender or 2 knifes to cut the butter. So let's get to the recipe, I hope you guys like it! :) Ingredients: 3/4 cup sorghum flour 1/4 cup fine corn meal 1/4 cup rice powder 1/2 tsp baking powder 4 tbsp very cold butter cut in pieces 5-7 tbsp very cold ice water 3/4 tsp salt 2 pinches red chilli flakes 1/2 tsp crushed black pepper Few pinches of dried rosemary, thyme and oregano Directions: If using pastry blender, add in all the dry ingredients and spices in a bowl. Whisk them nicely. Add in the butter and start cutting the butter into the flour mixture. When the butter is all mixed in with the flour, start adding water. I added about 7 tbsp water. You may need less water if the flour is fine. Also if you are making this dough in a food processor then add less water as the dough comes together very quickly. Now make a disk of this dough. Wrap it in a cling film and keep it in a freezer for about 10-15 minutes. In the mean while preheat your oven to 200 degrees celsius or 400 degrees fahrenheit. Line the baking sheet with parchment paper. After the dough is well rested, roll out into a 20 cm circle. While you are rolling, the dough might break apart, you can lightly pat it to keep it together. Using a knife or pastry cutter, cut the rolled up sheet into 1 inch squares. Prick the each squares with a fork. Carefully place all the squares on to a lined baking sheet. Bake them in a preheated oven for 20 minutes. After they are baked, keep them in the oven for about 5 minutes and then take them out. Place on a wire rack to cool off. Serve and enjoy!!

Sorghum crackers!

by Joshua AuerbachSorghum News August 19, 2014August 27, 2014Comments are Disabled