Having the ability to mill your own flours from a large variety of seeds/beans/grains is the BEST way to test and try all kinds of flours because you are assured getting fresh flour, and FRESH is ALWAYS best!!! I avoid commercial flours because any nutrients and oils have long since degraded from exposure to oxygen once the whole seed/bean/grain has been milled. You have NO idea of how long these commercially prepared flours have been warehoused and shelved.... If you study using gluten-free flours in general, you'll have better results with these non-wheat flours. You can usually find certain baking/cooking characteristics by looking at the group - bean group, seed group, etc. A quick search on the flour + recipes and you'll find recipes using most of these to give you an idea of how they work. -Using gluten-free flours in general, you nearly always need to use additional ingredients to reduce dryness, increase volume and tenderness, and enhance or mask flavor. -Jowar is another name for sorghum flour - a flour I've used in gluten-free recipes. A favorite cookie of ours is made with sorghum flour and Nutella. We have a GF sorghum flour mill just outside of town and I've developed cookie recipes for them. Sorghum flour tends to be gritty, so I often use it with a mixture of other textures, like oatmeal, unsweetened coconut in a fine shred, etc. You can also incorporate a "soaked flour" technique (as in sponging), to alter texture. Texture can change after freezing baked goods, oddly enough. -I tend to add 1/2 to 1 T. of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. If there is a corn allergy to contend with, arrowroot flour can be used measure for measure where corn starch is used. -Guar Gum and xanthan gum are used as binding agents. You can add 1/2 t. xanthan gum per cup of flour for cookies and cakes; or 1 t. per cup for breads. -Additional fat or an extra egg yolk. This helps combat dryness and aids crumb structure. Egg whites are drying. -Extra chemical leavening (baking powder/baking soda) is often used for more "lift". -Some recipes will alter by how long you mix things, so extra mixing time may work better than less mixing time. -Rajgara (could be the same as your rajgaru) is amaranth flour. I harvested enough amaranth from 12 plants last year to last 5-years! I tend to use whole amaranth seeds like I would poppy seeds in quick breads, to increase protein, nutrition, and add a little crunchy texture, or as a breakfast cereal. Most of the amaranth consumed around the world is made into a gruel or thick soup flavored with fat or chilies. Amaranth seeds/flour needs to be cooked/baked, not consumed raw. If the seeds or flour is old, has been exposed to light or stored in a warm place, it will be bitter. I mill it in a seed mill (the seeds are too tiny to mill in a grain mill) and have several recipes where it's used as a portion of the flour in yeast breads to increase the nutrient profile. I wouldn't add any more than 10% amaranth flour. -"Dal" - is always some kind of bean or lentil. http://en.wikipedia.org/wiki/Dal I mill chana dal (immature garbanzo beans that look like split peas) into flour because they are low-glycemic and don't raise blood glucose. I use chana dal flour to make an "instant" hummus dip like I use milled pinto bean flour to make "instant" refried beans. "Urid dal flour" (or urad) is a black bean. I'll have to look through my Ayurvedic Cookbooks to see if any of those ingredients are used in food preparation. I'm sure they are, so that's another source for information. -Grainlady Here is a link that might be useful: Cook's Thesaurus - nonwheat flours

I didn't say it should be ignored. I think I said, "if any given restaurant, market or producer is proven to be negligent, go after them." Every day it seems that there is yet another thing that we have to either eat or not eat, another inconvenience we must go through, another reason we should eat a more highly priced food item rather than the less expensive version of the same thing. Somebody died here, somebody got sick there, so we all should be terrified into doing whatever it is that some group or other likely has a vested interest in our doing. What is never mentioned in these reports about one or three or a hundred people in well over 300 million Americans does not a high risk make. By the way, with a quick Google, I found a recent study that says "organic and naturally raised beef cattle are just as prone to E. coli O157:H7 as conventially raised animals." Sometimes, we just have to accept that no matter how careful we are, people sometimes get sick, and sometimes die. Does this mean we shouldn't take reasonable precautions? Of course not. But neither does it mean, at least for me, that we should spend our life fretting and worrying over every alarmist claim made by people with their own agendas. Here is a link that might be useful: E. coli Prevalent in Organic Beef

I mill my own flour from a wide variety of grains/seeds/beans, so I've also learned gluten levels and how they work in baked goods. Although the 10-grain flour contains wheat flour, it's not clear how much is used in the mixture. Probably a large portion is wheat because it's much less expensive than the other grains/seeds in the mix. It's also not clear what kind of wheat - soft or hard wheat - is in the mixture, which will make a lot of difference for making bread dough. I like to mill my own mixtures so I can be sure what I'm using, and to assure I have the freshest flour possible for the highest amount of nutrition possible. Fresh is best..... You need a high portion of flour from wheat (bread flour or all-purpose flour, or whole wheat milled from hard wheat varieties), in order to have enough gluten to make a yeast-risen bread. It's also preferable to have a high-gluten flour for making pizza dough. Wheat has the highest amount of gluten of all grains. Any other grain/seed will be either low-gluten or gluten-free. Spelt is the only other grain with enough gluten to make a nice loaf of yeast bread, but even the gluten type in spelt is much different, and much lower than the gluten in wheat. The gluten level in spelt is about 5,000 parts per million. Compare that to wheat which begins at 50,000 parts per million and goes up from there. For your pizza dough you will probably be fine using 1/2 bread flour and 1/2 10-grain flour. As Teresa pointed out, you may need to add a little extra flour to get the right "feel". The low-gluten and gluten-free flour doesn't absorb as much hydration as high-gluten flour (bread flour). If you don't like the results, use a different ratio of bread flour to 10-grain flour (75% bread flour to 25% 10-grain), or add some vital wheat gluten (1 T. per cup of 10-grain flour) to make up for the low-gluten flour. If the 10-grain mixture has a lot of rye flour in it, rye flour characteristically makes dough rather sticky to work with - even with the correct hydration. People often add too much flour to compensate for the stickiness, which will make the dough too dry. There are other methods to use when working with a sticky dough, such as kneading it with wet hands (dip your hands in a small bowl of water periodically), oil your hands with vegetable oil, or placing the dough in a gallon-size freezer zip lock bag, pushing out as much air as possible before closing it, and kneading it from outside the bag (you can alter the hydration if necessary). There are also kneading gloves available that work for kneading sticky doughs. -Grainlady

I made a huge Greek salad for dinner the other night using 2 large Romaine hearts and after we ate it that night I saw the news report the lettuce is being recalled in Canada too and called for restaurants to stop serving it, I checked the lettuce packaging and the lettuce we ate was from Salinas CA. I just tossed the remaining heart into the garbage. Buying that package of Romaine was the first time I had purchased Romaine in a long time because all the issues with it. I prefer the crunchiness of head lettuce. I won't be buying Romaine lettuce again. It was Andy Boy lettuce