Is the taste of some flours like the cilantro situation?
I'm talking about the genetic difference in some people that experience taste in a unique way-they experience the taste of cilantro as "soapy" and it is related to their genetic makeup. I'm wondering if the taste of sorghum flour or millet flour is experienced like this? The few loaves I have made a GF bread using sorghum or millet, I get this terrible bitter afterflavor. Other people tasting did not have that and the flours were fresh-not rancid. Unfortunately, both times I experienced this, I had used both flours in the mix so I can't tell if it is one or the other. I have tasted both flours and experienced the bitter aftertaste with both.I have also ruled out the other ingredients in the loaves.
Anyone else experience this or am I a genetic mutant? All I hear from people baking using these flours is descriptors like "nutty","sweet" and even "wheat-like". They are popular ingredients in gluten free baking and flours.
You may be a supertaster. That means that you can taste bitter or sour foods more profoundly.
I did a rough google search and didn't find many links between supertasters and bitter tasting millet or sorghum and even those that I did find were not good sources. But I think that taste is very person dependant and it is still the best explanation that I can give you.