Sorghum flour is a great option for gluten-free baking. It has been popular in Africa, The Middle East, and Asia for thousands of years and is slowly gaining popularity in the U.S. Unlike other gluten-free flours, sorghum flour is very smooth in texture and mild it taste, making it a great addition for gluten-free cookies, breads, cakes and muffins. Sorghum flour is high in iron, protein, fiber, and antioxidants. Almond flour has a subtle nutty flavor and provides similar benefits that the actual nuts do. The flour is high in protein, iron, calcium, and healthy fats. See the link at the bottom of the page for more information about baking with gluten-free flours.
Makes about 28 cookies
1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 tsp xanthan gum
1 tsp sea salt
1 tsp baking soda
1 1/2 cups coconut sugar
2/3 cup coconut oil
2 large organic free-range eggs, beaten
1 Tbsp vanilla extract
1/2 cup (dairy free) chocolate chips
1/2 cup chopped walnuts (optional)
1. Preheat oven to 350. Lightly spray a baking sheet with cooking spray or line with parchment paper.
2. In a large mixing bowl, combine sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda and coconut sugar.
3. Add in oil, eggs and vanilla extract.
4. Beat dough for two minutes, until it is sticky and smooth.
5. Add in chocolate chips (and nuts); and stir by hand to combine.
6. Roll the dough into balls and arrange on the baking sheet. Press down lightly on the cookies but do not flatten!
7. Bake for 14 minutes. They should be golden brown but slightly soft to the touch.