sorghum

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Trouble Cookies

½ cup (1 stick) unsalted butter, room temperature

(packed) plus 2 Tbsp. (175 g) dark brown sugar

vanilla extract

flour

½ cup plus 2 Tbsp. (78 g) all-purpose flour

baking soda

baking powder

kosher salt

(70 g) unsweetened shredded coconut,

(90 g) English toffee chips (such

“Once you eat one, you just can’t stop,” says Roxana Jullapat in her cookbook Mother Grains (out April 2021). Hence how these cashew-and-toffee-loaded cookies got their name. Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar. Look for whole-grain unbleached organic sorghum flour (Bob’s Red Mill makes one), which has more flavor (and fiber) than the refined version. Can’t find sorghum flour? Play around with any heirloom wheat flour in its place—like spelt, buckwheat, rye, or einkorn—each will bring its own special something.

Bon Appétit

Place a rack in middle of oven; preheat to 350°. Toast cashews on a rimmed baking sheet, tossing halfway through, until golden, 8–10 minutes. Let cool before chopping into pea-size pieces.

Beat butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 5 minutes. Add egg and vanilla and beat 1 minute. Add sorghum flour, all-purpose flour, baking soda, baking powder, and salt and beat just until combined. Add cashews, coconut, and toffee. Mix just until combined. The dough will be very soft at this point. Wrap tightly and chill at least 30 minutes or up to 2 days (if chilling for more than 30 minutes, transfer to a sheet of parchment paper or plastic wrap, flatten into a disk, and wrap tightly to prevent drying).

Place racks in upper and lower thirds of oven; preheat to 375°. Divide dough into 16 equal portions (about 1½ oz.; 45 g each). Working quickly so that the dough doesn’t warm up, roll each portion into a ball with your hands. Divide cookies between 2 parchment-lined baking sheets, spacing at least 3" apart. Press gently with palm of your hand to flatten and decorate with a sprinkle of shredded coconut.

Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are brown but centers are still a little gooey, 12–14 minutes. Let cookies cool on baking sheets before serving.
Do ahead: Dough can be formed into balls 2 weeks ahead; freeze on a baking sheet until solid. Transfer to an airtight container or freezer bags and keep frozen. Bake from frozen; cookies may take a few minutes longer to bake. Cookies can be baked 2 days ahead; store airtight at room temperature.

Learn how to make a healthy gluten free sourdough starter in your own home! It's the secret to amazing gluten free bread, improving both the taste and the texture. Use your favourite flour: rice, oat or buckwheat.

Gluten Free Sourdough Starter

whole-grain gluten-free flour

tbsp filtered water (do not use chlorinated tap water)

Start by adding equal parts of water and flour into a glass container. This could be 1 tbsp of flour and water, or 1 cup of flour and water. It really depends on how much starter you need.

Mix the flour and water together with a fork. Cover the container with a tea towel and leave it to ferment at room temperature (your kitchen counter is perfect).

Stir with a fork twice a day until it is actively bubbling. Depending on the type of flour you use it can take 2-7 days.

There&#8217;s no need to feed the starter until it has started to bubble. See the section above for information on how to feed your starter for continuous baking.

Hi Emilie!
I am about to try this and I’m very exited about it. 
I have a doubt. During the 2-7 day period before the sourdough is ready do I need to feed it or just stir with a fork twice a day and start feeding after it’s ready?
I will try with a mixed oat, quinoa, flax seed and chia flour that a friend gave me, do you think it will work?
Thank you :)

Hi Emillie, thank you posting this. I’ve been trying to figure this out for a while now and stumbled across your post during the pandemic. I have a question about feeding the starter. I’m not clear on when you feed the oat and water starter. 

Do you feed it daily from day one, or do you wait until it gets frothier (day 5), use the starter, and theN  begin feeding any reserved portion that you are saving for future use?

Emillie, thank you for sharing your learnings, insight and inspiration. I love that sourdough might truly be forgiving! I'm here by way of sourdough brownies right now but will graduate to bread if all goes well. 

I'm using buckwheat flour and noticed the first 'sour' smell the morning of day 2. By nighttime however, the starter had puffed-up to about twice its size. I stirred it down, but there's now a distinct sweet smell; a bit like corn and not pleasant. I'm wondering if it might recover, or if it's likely spoiled (maybe too warm in its kitchen spot).

I've started another meanwhile (no really, we need those brownies!) but if you do have more wisdoms to share. I'll keep up with trial and error anyway, also some great tips in the comment threads here!

Emillie thank you for sharing your recipes.
I have tried a number of flours and starter GF and had to throw all of them due to the pink tinge on them. So now i just do with only 1/4 cup each time to test it.
I have had more success for bubbles to be generated from buckwheat groats. But later it stopped there.
Please let me know if i can use milk kefir or water kefir added to the sourdough process and used buckwheat flour.
Do you have a recipe to do it this way with the help of kefirs.
Appreciate your help during this wave.
Stay Safe!

Thanks Emillie for all the tips.  I started two days ago and today my starter turned a little bit like blue-ish on one corner of my bottle but it has some bubbles on the top. Is that okay? The flour that I used is millet. 
Thanks, 
Trini

Our quick guide to cooking sorghum on the stove perfectly every time!

How to Cook Sorghum

sorghum (180 g)

water or broth (708 mL)

salt

Cook: Combine sorghum and water (or broth) in a large pot. If using water, add a generous pinch of salt to the pot. Bring to a boil, then reduce to a simmer. Cover and cook for 45 to 60 minutes.

Rest: Let stand, covered, for 5 minutes. Drain excess moisture from the pot, then fluff sorghum with a fork. Season with salt, to taste.

This Artisan Gluten Free Bread recipe is soft and chewy on the inside with a nice crusty exterior. 100% whole grain and made without starches, eggs, or dairy!

Artisan Gluten Free Bread

(1 cup) gluten free brown rice flour

(1 cup) gluten free sorghum flour

(1 cup) gluten-free oat flour

(1/2 cup) gluten free quinoa flour

(1 teaspoon) sea salt

water, between 105 and 110 degrees

(1 tablespoon) active dry yeast

maple syrup OR honey

(1/2 cup) whole psyllium husks

Whisk together all of the dry ingredients in the bowl of a stand mixer. Fit the mixer with the paddle attachment.

In a bowl, whisk together the water, yeast, and maple syrup. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)

Whisk in the psyllium husks, making sure there are no clumps. Allow this mixture to sit for 5 minutes, until thick.

Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose ball. 

Remove the dough from the mixer and kneed a few times on an oiled surface. The dough is very sticky, so you might find it helpful to oil your hands, too. Form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm, even temperatures place for 45 minutes to an hour. The dough should double in size.

Once the dough has risen, kneed a few times on an oiled surface. Once again, form the dough into a round ball by tucking the edges underneath. Return to the bowl, this time seam side up. Let rise for 30-45 minutes, or until the dough has doubled in size.

While the dough is rising, place a cast iron skillet on the lower middle oven rack. Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaves.

After the second rise, line a baking sheet with parchment paper. Carefully tip the bread out onto the baking sheet. Using a sharp knife, make a few shallow cuts in the top of the bread.

Add a cup of ice to the cast iron and immediately add the bread to the upper rack, and quickly shut the oven door. Bake for 50 minutes. Remove from the oven and let the bread cool completely on a wire rack, several hours, before slicing.

This was absolutely delicious, Laurel! Thank you so much for all your trial and error, and for graciously sharing it! Being a Vegan 8 groupie :) I’m used to measuring everything in grams instead of cups so I wasn’t sure which method you used when making this recipe. I decided to use grams since every flour in your recipe calls for different grams in a cup and it worked out great. I made 2  baguettes and will try circular loaves next time. I sprinkled sesame seeds on top and think you could use sunflower or pine nuts and it would be equally as fabulous. The one thing I wondered is how you easily transfer the loaves from the counter to the hot stone. Even though they’re on parchment they’re heavy and although I had them on a metal pan it was hard sliding the parchment and loaves in a hot oven. I figured you might have a trick I didn’t think of. Thanks again Laurel!!

Thank you, Laurel, for this wonderful recipe!

I've made it twice now, and a success both times. Flavor and texture are both excellent. Both times both loaves vanished in record time, and I cook for a picky eater.

This is one of only two wheat-free bread recipes I've been able to find that aren't at least 30-60% refined starch. Congratulations on your achievement!

One minor problem with my loaves: the boules spread out flatter than yours, so they look like enormous cookies. I found this dough bakes well in 5x9 bread pans, and that makes a more practical shape.

Perhaps next time I'll use a little less water, or replace some with egg. I'm in the mountains at 5000 ft elevation, so I increased the temp to 400f and still wound up baking for 75-85 minutes.
All the flours were ground in my blender. My only substitution was brown rice for white.

I made the bread and the taste is amazing. It didn’t not rise very much but I’ve already ate about a quarter of one of the baguettes. lol

Would it be OK if next time I use rapid rise and add it to the dry ingredients?  The yeast I used was the kind that you suggested and it was definitely not expired. 
Any suggestions would be greatly appreciated. :-)
Thank you

This is a great gluten free vegan bread receipe! . I did a little subbing- almond flour instead of quinoa flour, buckwheat flour instead of oat flour, reduced the honey as found it a little sweet, but such an easy loaf to cut compared to usual gluten free bread and tasted wonderful.  Think I have found our daily bread!

Love this recipe -- it slices neatly, has really nice texture and mild flavor that is great for sandwiches. A question: written recipe says 2 loaves, but list of ingredients adds up to about 1 pound. Detailed description and video suggest 1 loaf. So is it 1 loaf or 2 small ones? Thanks!

This bread, and every one of your recipes, is perfection! I mastered traditional yeasted breads and started experimenting with gluten-free baking recently. Many discouraging fails but your blog was IT!! This is so, so good I could eat a loaf in one sitting, and almost have;) I would stress measuring all ingredients in grams as you have posted- measuring cups alone are inaccurate and will not produce the perfect loaf. I love your blog! Thank you for being a game changer!!

An amazing recipe!! Best no gluten bread I have tasted even when compared to shops! I love it. I added a tiny bit of onion powder and it worked well. Thank you so so much, and hello from Israel ♥

I am in love with this bread and am looking to make something special for Thanksgiving. Could I add cranberries and walnuts to this loaf, or perhaps another one of your loaves, for a festive bread to serve with holiday meals? If so, which loaf would be best and what amounts might you suggest? Thank you so much for your gorgeous blog!!

Your suggestion turned out INCREDIBLE and almost created a different loaf altogether in the most perfect way! I enjoyed a slice as a breakfast bread with softened grass-fed butter and it’s simply so delicious! I’d love to think that the sky is the limit as far as adding dried fruits and nuts. Thank you so much for this- all of your breads and recipes are absolutely gorgeous and truly delectable!

I have a daughter-in-law who cannot eat oats, so substituted almond flour and it turned out great, as it does with oat flour. Thanks again!

I echo many of the comments here: this is a great recipe. I SO appreciate bread that is bread and not eggs, starch, and oil.

I have a few thoughts and tweaks that I hope are helpful: 
1. I baked this bread at 475 in an enamel pot with lid on for 60 min and 5 min with the lid off. The pot preheated in the oven for 1 hr before baking. I also placed the pot on a baking sheet to protest the bottom crust. I thought this tweak resulted in a superior crust.

2. The first time I baked this I subbed buckwheat flour for the quinoa flour (which I dislike). It turned out fine. The second time I used: 130 g millet flour, 170 g brown rice flour, and 125 g oat flour. This resulted in a very nice flavor. For those worried about substituting flours, I wouldn't stress too much as long as you are going by weight (and not trying to only use very dense flours, like teff). Sorghum, millet, and brown rice are pretty versatile bases. Buckwheat, too, but it has a pretty strong flavor.

3. The next time I bake this I'm going to do the second proof in the fridge because mine spread (predictably) after a room temp second proof when I removed it from the proofing basket for scoring. I do this with my sourdough gf loaf and it generally doesn't spread.

I just made this recipe twice in three days. It’s amazing! I made my own quinoa flour and oat flour, which gives it a great toasty flavor. Second time around, I mixed up three batches of the flour blend so that I can whip these up more quickly next time. So good!

https://www.youtube.com/watch?v=b9YFMPtMzYQ

This Artisan Gluten Free Bread recipe is soft and chewy on the inside with a nice crusty exterior. 100% whole grain and made without starches, eggs, or dairy!

Get the full recipe here: https://www.darngoodveggies.com/whole-grain-artisan-loaf-gluten-free-vegan/

Gluten Free Cinnamon Raisin Bread with chewy crust, soft interior, and sweet cinnamon raisins. Whole grain and vegan!

Gluten Free Cinnamon Raisin Bread

(1 teaspoon) cinnamon

(1/2 cups) raisins

(1/2 cup) sugar

Whisk together all of the dry ingredients, except the raisins, in the bowl of a stand mixer. Fit the mixer with the paddle attachment.

In a bowl, whisk together the water, yeast, and sugar. Let sit for 10 minutes. The mixture should be frothy and smell of warm yeast. (If the mixture is not frothy, the yeast is expired and the bread will not rise. It is best to start over with a new batch of yeast.)

Add in the wet mixture to the dry. Mix on medium speed until well incorporated and the dough forms a loose, sticky, ball. Add in the raisins and mix on low until the raisins are evenly distributed into the dough.

Remove the dough from the mixer and form the dough into a ball by tucking the sides underneath until it is round. Place in an oiled bowl, seam side down.

Cover with a towel and let rise in a warm place with an even temperature  for 60-75 minutes. The dough should double in size. Increase rise time if needed.

While rising, oil and flour a loaf pan. Set aside.

Once the dough has risen, form the dough into a log, roughly the size of your loaf pan, by tucking the edges underneath. Place in the loaf pan, seam side down, and let rise for 45-60 minutes, or until the dough has doubled in size.

Preheat the oven to 425 degrees. You want to let the oven preheat during the entire second rise. This ensures that the oven is at an even temperature when baking the loaf.

After the second rise, place the bread into the oven and bake for 50-60 minutes until golden.

Remove from the oven and let the bread cool in the pan for 10 minutes. Loosen the bread by running a bread knife along the edges. Invert the pan to remove the bread. Cool on a wire rack before slicing and serving. 

Sorghum Layer Cake

c. sorghum syrup

vegetable shortening

egg, beaten

buttermilk

c. all-purpose flour

tsp. ginger, ground

tsp. cloves, ground

vanilla

grape jelly*

sugar,

Healthy Angel Food Cake is low calorie, gluten free and made sugar free. The best light and fluffy angel food cake. A lighter dessert recipe that nobody will know is healthier!

Healthy Angel Food Cake

Egg Whites

Arrowroot Starch

Sweet White Sorghum Flour

Cream of Tartar

Salt

Granulated Monk Fruit

Vanilla Extract

Preheat the oven to 325 F. Set aside a 9-inch angel food cake pan (highly recommended!). If you do not have an angel food cake pan, a round pan with a removable bottom can be used. Note: the cake may stick to the pan using a regular round pan. Do not spray the pan, rather use a tiny amount of oil on the bottom of the pan to prevent the top from sticking.

In a mixing bowl, add the starch, sorghum flour, and salt.

Using a standing mixer or hand mixer, mix the egg whites and cream of tartar. Mix for 5 minutes or until soft peaks form. It should look like white clouds.

Reduce the speed to low and add the vanilla extract until mixed. Next add the sugar and mix for another 3 minutes. The mixture should be stiff.

Gently fold the flour and starch into the egg mixture by hand, being cautious to not deflate the eggs. Some deflating is normal. Be gentle!

Transfer the mixture into the ungreased angel food cake pan. Bake for 40 minutes or until the surface is golden brown and bounces back when tapped. 

Remove the cake from the oven and let it cool upside down so it does not deflate. Once the cake has cooled, use an offset spatula to loosen the cake from the pan. Slice into 8 servings and serve with berries and cool whip!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1657396376/b1glhip0gbi6rmv5onvj.mp4

Healthy Angel Food Cake is sugar free, low calorie and gluten free!

Top 8 sorghum recipes from across the web

The most viewed sorghum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Trouble Cookies

Gluten Free Sourdough Starter

How to Cook Sorghum

Artisan Gluten Free Bread

Gluten Free Cinnamon Raisin Bread

Gluten Free Cinnamon Raisin Bread

Sorghum Layer Cake

Healthy Angel Food Cake

Top 8 sorghum recipes from across the web

The most viewed sorghum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trouble Cookies

Gluten Free Sourdough Starter

How to Cook Sorghum

Artisan Gluten Free Bread

Gluten Free Cinnamon Raisin Bread

Gluten Free Cinnamon Raisin Bread

Sorghum Layer Cake

Healthy Angel Food Cake

The most viewed sorghum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine