Recipes

[Mersha]

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@Still Raining wrote:

I have cook books from different places which distinguish wheat from rice, corn, sorghum, etc.

Some also make allowances for hard or soft wheat.  Some do whole wheat or flour.  Or of course all purpose or cake.

Wheat flour is actually a bit odd?

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@Still Raining   There is a recipe site coming through on my Facebook feed and most of the recipes call for "wheat flour." 

I figured I would check here to see if that was listed for an important reason or all purpose could be substituted with no issues.

[Still Raining]

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@RespectLife wrote:

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@Still Raining wrote:

I have cook books from different places which distinguish wheat from rice, corn, sorghum, etc.

Some also make allowances for hard or soft wheat.  Some do whole wheat or flour.  Or of course all purpose or cake.

Wheat flour is actually a bit odd?

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Not to hijack this thread....but @Still Raining you mentioned Sorghum.

I have a jar of this stuff from a friend in TN.  Can I sub it for recipes calling for molasses maybe?  It is thick like honey/molasses.

I googled and got no where....TIA!

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Think only a good cook can help you here.  I have never seen a jar actually.

I live sort of by the Red Mill factory store, and wow, that has been wonderful.  Sorghum is a tricky flour, but they often have loaves.  Heaven.