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Hello,
I am so thrilled about finding a new flour to use.  I wrote to the Sam
Pierce  Plant at [log in to unmask] and asked for samples for my support
group meeting for June.  Within 6 days a large box of samples of milo
flour, milo bran, urid flour and a few chip pea flour samples were on my
porch in time for my June meeting.  There was only one recipe enclosed for
brownies.  I promptly began experimenting for a bread.  I used 1/3 milo
flour in place of my regular GF flour mixture (garbonzo flour, corn &
tapioca start).  It was delicious so the group said.  This morning I did a
Banana Raisin Nut Bread.  My granddaughter said this even taste like real
flour.

FYI  Milo flour comes from the sorghum grain and urid flour is from a
small back bean.

Here's the recipe:
Banana, Raisin, Nut Milo Bread

Fork mash 3 ripe bananas
   Add  1/2 cup brown sugar
        1/3 c. oil
        1 egg
Mix  together all dry ingredients
        3/4 c. GF flour
        3/4 c. Milo flour
        1/2 t. soda
        1 t. baking powder
        1/4 t. salt
        1/2 t. Xanthan gum

Mix dry & wet ingredients together lightly. I add plumped raisins and
nuts.  Bake in 2 small loaves or 12  cup cake pans in 350 oven for
30 minutes.

I am in no way connected to the Sam Pierce Plant nor will I gain
financially from this report.

Lynelle Thomas
Bend, Oregon