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Bread
Breading
Breakfast Cakes
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Desserts
Noodles
For other recipes using sorghum flour, check out Bette’s book
THE GLUTEN-FREE GOURMET BAKES BREAD.
1 cup sorghum flour
2/3 cup tapioca flour
2/3 cup cornstarch
1 1/2 teaspoons xanthan gum
1/3 cup dry milk powder or nondairy substitute*
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon baking powder
3 tablespoons sugar
2 1/4 teaspoons dry yeast granules
2 eggs
1/2 teaspoon dough enhancer or vinegar
3 tablespoons vegetable oil
1 cup lukewarm water (more or less)
Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour.
Combine the dry ingredients in a medium bowl.
In the mixing bowl of a heavy duty mixer, whisk the eggs, dough enhancer and oil. Add most of the water holding back about 3 tablespoons to add as needed. Turn mixer to low and add the flour mix a little at a time. The mix should be the consistency of cake batter. Add the remaining water a little at a time to achieve this texture. Turn mixer to high and beat for 3 1/2 minutes. Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.
Bake for 50 to 55 minutes in a 400° oven, covering after 10 minutes with aluminum foil.
Turn out immediately to cool. For a softer crust rub immediately with butter or margarine. Cool before slicing.
* Bette wrote, "I used the adult drink powder Ensure as my nondairy substitute and it turned out very well. The extra flavor and vanilla in the powder made the best tasting bread."
| 1/2 cup canned pumpkin 1/2 cup pure maple syrup 1/2 cup brown sugar 2 tablespoons molasses 1/3 cup cooking oil 2 large eggs 1 2/3 cups GF flour blend* 1/2 cup raisins or dried cranberries |
1 teaspoon xanthan gum 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 2 teaspoons pumpkin pie spice 1/2 teaspoon ground allspice 1/2 cup chopped pecans |
*I use 45% sorghum flour, 35% potato starch, and 20% tapioca flour
(can also use 1 cup sorghum flour, 1/3 cup potato starch, 1/3 cup tapioca flour)
1. Preheat oven to 350 degrees. Grease three 5 X 3-inch pans or one 8 x 4-inch nonstick pan.
2. Combine pumpkin, maple syrup, sugar, molasses, oil, and egg in large mixing bowl. Beat on
low until very smooth – about 1 minute.
3. Add remaining ingredients (except pecans and raisins) to pumpkin mixture. Blend at low
speed until moistened. Stir in nuts and raisins.
4. Transfer batter to prepared pan(s). Bake small pans 25-35 minutes and large pan 45-55 minutes – or until tester comes out clean. Cool pan on wire rack for 10 minutes. Remove bread from pan and cool thoroughly on wire rack before slicing. Serves 12.
1/2 c oil
1/2 c buttermilk
1 egg
1 tsp vanilla
1/2 c boiling water
1 c sugar
1 1/4 c sorghum flour
1 1/2 tsp xanthan gum
1 1/2 tsp baking soda
1/4 tsp salt
3 T baking cocoa
Beat together oil, buttermilk, egg and vanilla. Sift dry ingredients and add, beating well. Add 1/2 c. boiling water. Beat till smooth. Spray 8" square pan with vegetable oil spray. Pour cake batter into pan. Bake at 350 degrees for 35-40 minutes. Cool. Frost with favorite frosting, if desired.
2 c sugar
1 3/4 c sorghum flour/cornstarch mixture (2 c sorghum flour to 1 c cornstarch)
1/4 c defatted soy flour
3/4 c Hershey's cocoa
1 1/2 tsp gluten-free baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp xanthan gum
2 eggs + 1 egg white**
1 c GF soy milk (or milk)
1/2 c vegetable oil (or melted butter)
2 tsp Gluten Free vanilla extract***
1 c boiling water
In large mixer bowl, stir together sugar, sorghum flour, cocoa, baking powder, baking soda, salt, and xanthan gum. Add eggs, white milk, oil, and vanilla. Beat on medium speed of electric mixer two minutes. Remove from mixer; stir in boiling water. Pour batter into prepared pans (greased and floured). Bake 30-35 minutes for 9 inch pans, 35-40 minutes for a 13 x 9 inch pan, 21 minutes for cupcakes (makes about 27 cupcakes). Cool 10 minutes, remove from pans to wire rack. Cool completely before frosting. Can freeze cupcakes.
** "Just Whites" available at most grocery stores is dehydrated egg whites that are shelf stable and less expensive than egg.
*** If using powdered vanilla, add to dry ingredients.
2 c sorghum flour
3 tsp baking powder
1 tsp sugar
3/4 tsp salt
1/2 c non-fat dry powered milk (or powdered buttermilk).
1 T corn oil
3 eggs
1 1/2 c water
Combine dry ingredients. Stir in eggs, oil and water and mix well. Drop by spoonfuls onto a hot, 375 degree griddle until golden brown, turning once. Makes about 20 4" pancakes. Hints: If you like thinner pancakes, add more water. Or, add some applesauce.
4 cups sliced apples
1/2 tsp. cinnamon
Slice apples into an 8 x 8 inch pan
Sprinkle with cinnamon
Crumble topping:
1 stick (1/2 cup) margarine
3/4 cup sugar
3/4 cup sorghum flour
Bake at 350 degrees for approximately 1 hour or until topping turns light brown.
This flavorful mix fries up crisp and golden. Use it for chicken, fish, pork chops or chicken-fried steak!
2 c sorghum flour
6 T corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp black pepper
4 tsp seasoned salt
1/2 tsp celery salt
Mix all ingredients together. To use, spoon out the amount needed to coat meat for deep frying. Meat/fish can be dipped in milk and beaten egg before dredging for a thicker, crispier coating. Store any unused mix in an airtight container in a cool, dry place. May also be frozen.
3/4 c solid Crisco or lard
1 c sugar
1 egg
1/4 c gluten-free molasses
1 3/4 c sorghum flour
1/4 c chickpea flour*
2 T sweet rice flour**
2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cloves
Sugar to coat cookie dough balls
Cream shortening and sugar. Add egg and molasses. Mix thoroughly. Stir together sifted sorghum flour, chickpea flour*, sweet rice flour**, soda, cinnamon, ginger and cloves. Stir into the creamed mixture. Refrigerate until firm. Form dough into 1 1/2 inch balls; roll in granulated sugar. Place on a parchment lined cookie sheet. Bake in preheated 350 degree oven for 12-15 minutes. Yield: 5 dozen small cookies
* May use soy flour
** Available in health food stores, oriental markets, and some grocery stores
1 3/4 c sorghum flour
1/4 cup chickpea flour* (garbanzo)*
1/4 cup sweet rice flour
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1 cup chopped nuts (optional)
1 cup butter-flavored Crisco shortening
3/4 cup granulated sugar
3/4 cup gluten-free brown sugar, firmly packed
1 tsp gluten-free vanilla
2 eggs, room temperature
2 cups semi-sweet chocolate chips or carob chips
Preheat oven to 375 degrees. Cream shortening and sugars. Add egg and vanilla. Combine thoroughly the sifted sorghum flour, chickpea flour, sweet rice flour, baking soda and salt. Stir into the sugar/egg mixture until combined. Stir in the chopped nuts and chocolate chips. Line cookie sheet with parchment paper. Drop in walnut-sized dough mounds. Bake 10-12 minutes. Makes about 72 cookies.
* May use soy flour or mung bean flour instead of chickpea flour. Available at health food stores. Of the bean flours, mung bean is the most bland, followed by chickpea and soy.
1 1/2 cups creamy peanut butter
1 cup butter-flavor Crisco shortening
2 1/3 cups firmly packed light brown sugar
6 T milk
2 tsp vanilla
2 eggs
3 cups sorghum flour
1/2 cup Chickpea Flour (garbanzo)*
1/2 cup Sweet Rice Flour
4 tsp xanthan gum
1 tsp salt
1 1/2 tsp baking soda
Heat oven to 375° F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended. Add eggs. Beat just until blended.
Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended.
Using a mini ice cream scoop, drop 2 inches apart on baking sheet lined with parchment paper.
Flatten slightly in crisscross pattern with tines of a fork.
Bake for 8 to 10 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet.
Remove cookies from pan to cool completely. Makes about 6 dozen cookies.
* May use soy flour or mung bean flour instead of chickpea flour. Available at health food stores.
Of the bean flours, mung bean is the most bland, followed by chickpea and soy.
1 egg (or 1 egg replacer, mix and set aside)
1/2 c butter (or margarine, shortening, or lard)
1/2 c sugar
1/4 c brown sugar packed
2/3 c sorghum flour + 1/3 c cornstarch
1/4 c defatted soy flour
3/4 t salt
1/2 t soda
1/2 tsp xanthan gum
1 tsp Cookes Powdered vanilla extract (Can use liquid. If so, add before egg)
1 c Nestles semi-sweet chocolate morsels
1/2 c nuts(optional)
Preheat oven to 375°. Whisk together dry ingredients, set aside. Cream shortening and sugars, add egg replacer beating on high until fluffy. Add dry ingredients, blend until well mixed, add chips (and nuts). Drop from teaspoon 2 inches apart on ungreased cookie sheet. Bake 10 minutes. (If baking more than one pan at a time, bake 8 minutes, turn pan, and bake 2 more minutes.) Do not overcook. Remove from oven, let cool on cookie sheet until firm, finish cooling on rack. Recipe can be doubled. Note: Consistent oven temperature is very important. Overcooked or cooked too cool makes them gritty.
1 cup butter
1 1/2 c sugar
2 eggs
2 cups + 2 T sorghum flour/cornstarch mix
1/4 cup + 2 T soy flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
Mix dry ingredients together and set aside. Cream butter, cream in sugar until smooth. Add eggs, beat until fluffy. Add dry ingredients, mix well. Chill. Mix 2 T sugar with 1 1/2 tsp cinnamon. Roll dough into small balls, roll in cinnamon/sugar mix, bake at 400° for 10 minutes.
1 cup sorghum flour
1/3 cup shortening
1/2 tsp salt
1 tsp xanthan gum
2-3 T water
Mix flour, salt, xanthan gum, and shortening as you would the dry ingredients in any other pie crust. Add water and pat into 9" pie plate. If complete pie is not baked, bake the crust in oven at 400 degrees until brown (8 to 10 minutes).
Amy suggests mixing seven cups sorghum flour with one pound of cornstarch and keeping it in the cupboard for ease of cooking.
2 eggs (separated)
1/4 cup corn oil
2 T sugar
1 t salt
1 3/4 cup milk
1 3/4 cup sorghum/cornstarch mix*
4 t baking powder
1 3/4 t xanthan gum (optional)
Beat egg yolks, stir in milk & oil. Add flour, sugar, baking powder and salt (for best results, whisk together before adding to liquids), stir until all lumpsare gone. Beat egg whites until stiff and gently fold into batter. Bake & serve according to your waffle iron instructions.
* sorghum/cornstarch mix is 2/3 sorghum flour to 1/3 cornstarch
2/3 c butter
3/4 c sugar
1 t vanilla (I use Cooke's Powdered Vanilla)
1 egg
4 t milk
2 c sorghum/cornstarch mix (same as 1 1/3 cup sorghum flour plus 2/3 cup cornstarch)
1/2 c soy flour
1 1/2 t baking powder
1/4 t salt
Whisk flours, baking powder, salt and (powdered) vanilla together, set aside. Thoroughly cream butter and sugar (add liquid vanilla, if using). Add egg, beat till light and fluffy, stir in milk, blend in dry ingredients. Chill about 1 hour.
Roll out between wax paper, cut desired shapes, bake 7 minutes at 375. Remove immediately from cookie sheet, cool on wire racks before frosting.
Wet Ingredients:
1/2 cup butter
2/3 cup milk
Additional Ingredients:
Parmesan cheese
Garlic powder or granules
Melted butter or olive oil
~Preheat oven to 450 degrees.
~Put dry ingredients into a bowl and whisk briskly to mix.
~Add the butter to the dry ingredients in small chunks.
~Using a pastry fork, cut the butter into the flour mix until it is a crumbly texture.
~Add the milk.
~Mix together until dough forms a sticky ball.
~Knead dough on a floured surface.
~Continue to work the dough, adding flour if necessary.
~Dough is ready when it no longer sticks to your hand. It will have a slightly silky feel.
~Divide dough into two equal balls. Roll one at a time, between 2 sheets of waxed paper. If wrinkles develop in the wax paper, peel off of the dough and replace with a new sheet.
~Transfer dough to a cookie sheet and brush with melted butter or olive oil.
~Sprinkle with garlic powder.
~Add freshly grated parmesan cheese.
~Gently roll the edges over to form a ridge.
~Bake for 10 minutes in an oven preheated to 450 degrees. Top with your favorite toppings and bake for 10 to 15 minutes.
1 cup sorghum flour
1 T corn starch
1 tsp xanthan gum
1/8 tsp salt
1 whole egg
2 egg whites
1 tsp oil
Place egg and egg whites in bowl. Beat with a fork until well blended. Add oil and blend. In separate bowls mix flour, corn starch, xanthan gum and salt. Gradually add to egg mixture. Mix until it forms a ball. Knead a few times by hand. Roll out on a floured board and cut in desired width. Let dry then add to boiling broth.
If the eggs are large, a little more flour may need to be added. Also, I am a low sodium cook so some may want to add a little more salt.
Bread Machine Bread Recipe
- By Jill Miller
2 eggs
1 1/2 tsp egg replacer mixed with 2 T water
1 2/3 cup water
3 T oil
2 1/4 tsp yeast
2 tsp vinegar
2 cups sorghum flour
1 1/2 cup brown rice flour
2 1/2 tsp xanthan gum
1 1/2 tsp salt
1/2 cup dry milk powder
3 T sugar
Combine egg replacer and eggs. Mix water with vinegar and oil. Sift all dry ingredients together. Put all liquids in bread machine. Set machine on short cycle, start and mix in dry ingredients. Bake. Cool prior to slicing.
If batter is too moist, add up to 1/2 cup additional sorghum flour.
Mock Date Bran Muffins
- By Donna Washburn
Dark, moist and full of fruit; Serve with crisp apple and wedge of five year old cheddar. These muffins remain moist. Carry them when you travel.
1 cup sorghum flour
1/2 cup whole bean flour
1/3 cup tapioca starch
1/3 cup rice bran
2 tsp xanthan gum
2 tsp gluten free baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup chopped dates (if you purchase chopped dates, check the package for hidden gluten in the coating)
1 1/2 cup buttermilk
1/4 cup vegetable oil
2 eggs
1/4 cup liquid honey
2 T fancy molasses
In a large bowl, stir together sorghum flour, whole bean flour, tapioca starch, rice bran, xanthan gum, baking powder, baking soda, salt, and dates. Set aside.
In a separate bowl using an electric mixer, beat buttermilk, oil, and eggs until combined. Add honey and molasses while mixing.
Poor buttermilk mixture over dry ingredients and stir just until combined. Spoon into lightly greased muffin tin. Let stand for 30 minutes. Bake in preheated 350 degree oven for 25 to 30 minutes or until firm to the touch.
Variations:
Substitute raisins or dried figs for the dates.
Spoon batter into a lightly greased 9 x 5 inch (2# loaf) pan and bake for 70 to 80 minutes or until a cake tester inserted in the center comes out clean.
For more recipes see:
125 Best Gluten-Free Recipes
by Donna Washburn and Heather Butt
http://www.bestbreadrecipes.com