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A question to you knowledgeable bakers in GF land.

I bought some Jowar flour (sorghum) and have been experimenting with it.
Is it just my imagination, or does it absorb less liquid than rice flour?
 When I substitute a portion of Jowar for rice flour, the resultant
batter (bread and muffins to date) seems much more runny than normal.
Any rule of thumb for adjusting recipes?  Better yet, any killer recipes
using Jowar?

Thanks,

John E. Cornell - Rockville, MD
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