<<Disclaimer: Verify this information before applying it to your situation.>>

Wow, a lot of good advice on using sorghum flour instead of rice flour.
Thanks to all for sharing.  Here's what has come in so far....

Joy

I use sorghum flour, but normally use it with other flours.  I use
Betty Hagman's four flour mix that calls for sorghum flour(I am not
near my recipie books so do not have the ratios, but it also uses
tapioca flour, garfava flour & corn starch. I have found that I can
substitute the four flour mix cup for cup in place of wheat flour.
So I have addapted my favorite cookies recipies from before going
gluten free using the four flour mix and adding a tsp of xanthan gum
per cup of flour.
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Like you, I don't care for rice flour.  My favorite "all-purpose"
gluten-free flour is Bette Hagman's 4 flour bean blend - it uses tapioca
starch, corn starch, garfava and sorghum.  I have used it for many different
items with good success.  When the dough is raw it tastes a little "beany",
but after it bakes there is no odd taste.
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I mix my sorghum with other flours.  I have never used it straight in a
recipe.  My flour mix is equal amount of sorghum, tapioca, arrowroot and
garbonzo bean flour.  I am allergic to rice, corn, soy and potatoes so this
has worked well for me.  You will still need guar gum or xanthum gum to
hold certain things together.
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I just add a little xanthan gum to the recipe, usually. Lately I've
been using some potato flour to replace some of the sorghum
in some recipes, to make it more soft and chewy. But not
in cookies. Cookies do fine in my experience with just sorghum.
www.twinvalleymills.com is a great place to get sorghum, BTW.
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I have not used sorghum extensively, but started when someone on the
listserve said he started using it in place of rice flour (substituting
on a 1:1 basis) and his family love it!!  They will never go back to
rice flour!!!

Personally, I didn't notice that much difference in taste or behavior
of my baked goods.
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I use sorghum flour in a mixture with other flours.  By itself it is too
strong for my taste.  The flour mixture I made up is


3/4 cup sorghum
1/4 cup rice
1/2 cup tapioca
1/2 cup potato starch

This seems to work well for most things.
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I combine it with other flours like you mentioned. It seems less heavy that
way and more flavorful, I think.
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I've noticed that sorghum flour makes a nice substitute for most reg. flour
in things like cookies, bars, brownies and muffins. However, I would not use
ALL sorghum without some potato starch, tapioca starch, arrowroot, or
cornstarch (or a blend), or even the moistness of garfava flour. I have
noticed sorghum will give a crispier, shinier, sweeter texture, (snappy) but
will lack in a softer texture, which I want in things like chocolate chip
cookies and muffins, etc. I don't mind using blends of flours because it
almost always results in a better finished product.

I have found that I do pretty well with Bette Hagman's Four Flour Blend
which has sorghum in it, along with her Featherweight Blend, sometimes half
to half (when softer, cakier results are desired) or if I want a firmer
texture, more like 2/3's of the Four Flour to 1/3 of the Featherweight. Good
luck!
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I don't have an exact recipe. I used a gf sugar cookie recipe that someone
posted a while back. It called for all cornstarch, but I used 1/2 sorghum
flour. Here's the original recipe:

2 cps cornstarch (I used 1/2 sorghum mix & 1/2 cornstarch & increased to 2
1/2 cps)
1 cp sugar
1 egg
1/2 tsp salt
1 1/2 sticks butter
I added a tsp of Vanilla that wasn't in the original recipe.
bakes at 375 about 7 - 8 min.

Says to sift dry ingredients (I didn't) & mix in egg & butter. Also says to
knead. (I didn't do that either, I do everything in the  mixing bowl).

Anyway, I scooped as much as would fit into the press & started pulling the
trigger. The cookie sheet needs to be dry for each cookie to "stick" as you
use the press. This is a good thing cuz you need the press to release the
dough before you move to the next spot. Assuming you're using a teflon type
of cookie sheet, there's no problem getting them off when they come out. But
then you need to wipe off any excess grease with a papertowel before the
next round of cookies are pressed. Makes it a lot less frustrating this way.

I went looking for cookies recipes on line the other night & found some
cookie press recipes that didn't call for the egg. I think I might try that
out too. The ones with the egg do swell a bit. I think the ones without the
egg would be more like a shortbread type. The recipe is pretty much the same
except no egg.

When I make chocolate chip cookies, I just substitute the 3/4 sorghum mix &
1/4 sticky rice flour for the wheat flour called for in the recipe, adding
about a 1/3 - 1/2 cp extra for consistancy.

Sorghum Flour mix:

As far as portions of Sorghum to cornstarch to sticky rice flour, I start
out with the recommendation on   WWW.twinvalleymills.com   where I get my
sorghum flour. They say to sift (I really do sift this time) together 7 cups
of sorghum flour to 1 lb of cornstarch. I store mine in a plastic gallon ice
cream container. Then when I go to bake I usually go 3/4 portion sorghum mix
to 1/4 portion rice flour.

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *