Gluten Free Flours - Test Part 2

Left to right, top row first:
Teff, Red Sorghum, Lentil Flour, Soya Flour
Water Chestnut, Samo, Finger Millet, Amaranth

Alright my peeps! Lets get right and straight into this!

Teff
Taste- Wheatbix-ish. Bad aftertaste but tolerable
Texture- EXTREMELY Fiberous.
Notes- Looks exactly like finger millet (ragi), i MAY have accidentally subbed it, though i'm pretty sure i did not. Absorbs a LOT of water, smells EW!
Uses- Probably not a savoury item but would make great health bread, and the dark colour would work in healthy(er) chocolate recipes.

Red Sorghum
Taste- Wheatbix-ish, subtle, slightly sour. Nice
Texture- Similar to wholemeal. Squidgy
Notes- Red in colourUses- Bread would be good

Lentil Flour (due to this behaving too much like wheat, i got my boyfriend to test is for me.
Taste- very bad. ( I was glad i wasn't losing a valuable taste!)
Texture- Freakishly like glutenified wheat
Notes- It rose!! Smells like lentils, duh. Stringy but not starchy.

Soya Flour
Taste-Subtle, mildly sweet, not too beany. Tolerable.
Texture- Airy/light
Uses- Anything

Water Chestnut /Singhara
Taste- Staleish, unpleasant, bitter after taste. EW!
Texture- Not very starch like

Samo/Moraiyo (quite certain it is gluten free but if i find out my tummy hates it I'll let you know.)
Taste: Bland. Taste like my uncle's house. Weird, but i can't explain it. It's not a bad taste though slightly sour. Very tolerable.
Texture-Pasty
Notes- extremely dry , smells oaty and like my uncles house.
Uses- Any

Finger Millet
Taste- Sour, tolerable but not very pleasant.
Texture- Fiberous
Notes- Dry top

Amaranth/Rajgaro (I put just a few tablespoons in a blueberry recipe and it tasted AWEFUL so perhaps i do not like this one?)
Taste- Wheatbix-ish with a sour aftertaste. Akin to sunflowers or sesameNotes- smells nutty and sweet.
Texture- Gooey
Uses- Any