Type what you have

Ingredients

• ✓ sorghum flour
• egg
• white sugar
• baking powder
• quinoa flour
• millet flour
• olive oil
• peanut butter
• butter
• cinnamon
• vanilla extract

Instructions

1. 1 Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
2. 2 Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

By Spacecadet

Ingredients

• ✓ sorghum flour
• butter
• white sugar
• brown rice flour
• potato starch
• tapioca starch
• milk
• baking powder
• nutmeg
• milk
• butter
• peach
• vanilla sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 7x5x2-inch baking dish with 1 teaspoon butter.
2. 2 Whisk sugar, brown rice flour, sorghum flour, potato starch, tapioca starch, powdered milk, baking powder, and nutmeg together in a bowl. Stir in milk until batter is the consistency of thin pancake batter. Fold in 2 tablespoons softened butter until just combined.
3. 3 Pour batter into the prepared baking dish. Place peaches gently on top in a single layer. Sprinkle vanilla sugar over the peaches.
4. 4 Bake in the preheated oven until top and edges are browned, about 45 minutes. Cool before serving, 4 to 5 minutes.

By Buckwheat Queen

Ingredients

• ✓ sorghum flour
• ✓ sorghum flour
• white sugar
• guar gum
• baking powder
• kosher salt
• cornstarch
• cornstarch
• tapioca flour
• tapioca flour
• butter
• egg
• buttermilk
• vanilla extract
• almond extract
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine sugar, guar gum, baking powder, and kosher salt in the bowl of a stand mixer fitted with the paddle attachment. Add all of the sorghum flour, all of the cornstarch, and all of the tapioca flour. Mix on low speed for several rotations to evenly distribute the dry ingredients.
3. 3 Drop diced butter into the bowl and mix on the lowest setting until it looks like thick, dry sand, about 2 minutes. Add eggs and mix on low speed for 30 seconds. With the mixer running on low, pour in buttermilk, vanilla, and almond extract; slowly increase the speed to high, one gear at a time. Mix until batter casts out big, beautiful, folding waves, about 1 1/2 minutes. Fold in shredded coconut.
4. 4 Use an ice cream scoop to divide the batter evenly, filling each prepared muffin cup 2/3 to 3/4 full.
5. 5 Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Remove from the oven and place on a wire rack until completely cool, about 25 minutes.

By Gluten-Free Desserts

Ingredients

• ✓ sorghum flour
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• cornstarch
• sweet rice flour
• brown rice flour
• almond meal
• cinnamon
• baking soda
• salt
• rolled oat

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat the butter, brown sugar, and white sugar together with an electric mixer in a large bowl until smooth. Beat the eggs, one at a time, into the butter mixture until completely blended; add vanilla extract.
3. 3 Whisk cornstarch, sorghum flour, sweet rice flour, brown rice flour, almond meal, cinnamon, baking soda, and salt together in a bowl. Stir flour mixture into butter mixture; add oats and mix to form a soft dough. Roll dough into walnut-sized balls and place 2 inches apart onto prepared baking sheet.
4. 4 Bake in the preheated oven until cookies are golden and set, about 10 minutes. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By Erin MaLoon Rowley

Ingredients

• ✓ sorghum flour
• tapioca flour
• rice flour
• cocoa powder
• xanthan gum
• baking powder
• baking soda
• butter
• brown sugar
• sugar
• egg
• egg yolk
• vanilla extract
• buttermilk
• chocolate chip
• sour cream
• vanilla extract
• heavy cream

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan and set aside.
2. 2 In a medium bowl, sift together the sorghum, tapioca, and rice flours with the cocoa powder, xanthan gum, baking powder, and baking soda.
3. 3 In a large mixer bowl, cream the butter until light and fluffy. Slowly beat in the brown and white sugars; whip until fluffy. Beat in the eggs and egg yolks one at a time. Add the vanilla. On low speed, alternately combine the buttermilk with the flour mixture. Pour batter into prepared pan.
4. 4 Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan.
5. 5 To make the icing, in the top of a double boiler over medium high heat, melt the chocolate chips (or use microwave). Remove from heat and cool until warm. Stir in the sour cream and vanilla; add heavy cream. Stir in additional heavy cream to make desired consistency. Once the cake is thoroughly cool, spread a thin layer of frosting over the top.

By Gluten Free Mommy

Ingredients

• ✓ sorghum flour
• white sugar
• cocoa powder
• rice flour
• tapioca flour
• chestnut flour
• baking soda
• salt
• xanthan gum
• chocolate chip
• butter
• vanilla extract
• egg
• chocolate chip

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat.
2. 2 Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl.
3. 3 Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat.
4. 4 Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter.
5. 5 Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart.
6. 6 Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.

By Q Anker

Ingredients

• ✓ sorghum flour
• almond flour
• brown rice flour
• white sugar
• cinnamon
• allspice
• cardamom
• ginger
• salt
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place almond flour, brown rice flour, sorghum flour, sugar, cinnamon, allspice, cardamom, ginger, and salt together in a large resealable bag; seal and shake well to combine.
3. 3 Mix butter and flour mixture together in a large bowl with an electric mixer until well combined.
4. 4 Roll dough into walnut-size balls and place 2 inches apart onto ungreased baking sheets; flatten balls slightly.
5. 5 Bake in the preheated oven until edges are golden brown, about 27 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Russ Hules

Ingredients

• ✓ sorghum flour
• almond flour
• rice flour
• tapioca flour
• xanthan gum
• cinnamon
• baking soda
• baking powder
• salt
• white sugar
• vegetable oil
• egg
• apple
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan; lightly flour with gluten-free flour.
2. 2 Whisk sorghum flour, almond flour, rice flour, tapioca flour, xanthan gum, cinnamon, baking soda, baking powder, and salt together in a bowl.
3. 3 Whisk sugar, vegetable oil, and eggs together in a separate bowl; stir into flour mixture until incorporated and batter is thoroughly combined. Fold in apples and walnuts. Pour and press batter into the prepared pan.
4. 4 Bake in the preheated oven until a knife inserted into the middle of the cake comes out clean, about 1 hour.

By Ann

Ingredients

• ✓ sorghum flour
• walnut
• semisweet chocolate chip
• cocoa powder
• tapioca flour
• teff flour
• cocoa powder
• xanthan gum
• salt
• butter
• sugar
• egg
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
2. 2 Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl.
3. 3 Beat butter and sugar together in a separate large bowl until creamy and lighter in color. Stir in eggs and vanilla extract.
4. 4 Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips.
5. 5 Spread batter into the prepared baking pan.
6. 6 Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.

By Lindsay L

Ingredients

• ✓ sorghum flour
• evaporated cane juice
• blueberry
• lemon zest
• egg white
• egg
• canola oil
• white sugar
• buttermilk
• kosher salt
• baking soda
• xanthan gum
• baking powder
• tapioca starch
• potato starch
• brown rice flour
• sweet sorghum flour
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch springform pan with cooking spray.
2. 2 Whisk together 1 cup sorghum flour, brown rice flour, potato starch, tapioca starch, baking powder, xanthan gum, baking soda, and kosher salt in a large bowl; make a well in the center.
3. 3 Whisk together buttermilk, sugar, canola oil, eggs, egg whites, and lemon zest in a medium bowl. Pour buttermilk mixture into the well of the flour mixture and stir to combine batter; do not overmix.
4. 4 Toss blueberries with 1 tablespoon sorghum flour in a medium bowl until evenly coated. Fold all but 1/2 cup blueberries into batter. Spread evenly into the prepared pan. Top with the remaining 1/2 cup blueberries. Sprinkle cane juice on top of the blueberries.
5. 5 Bake in the preheated oven until cake is browned on top and a toothpick inserted into the center comes out clean, 70 to 75 minutes.
6. 6 Let cake cool in the pan for 15 minutes, then unmold (remove the outer ring) and transfer to a wire rack to cool completely.

By Jessi

Ingredients

• ✓ sorghum flour
• rice flour
• baking soda
• xanthan gum
• salt
• butter
• white sugar
• brown sugar
• egg
• vanilla extract
• milk chocolate chip
• hemp seed heart

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.
3. 3 Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.
4. 4 Place cookie dough in the refrigerator to firm up, at least 20 minutes.
5. 5 Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.
6. 6 Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.

By Christine

Ingredients

• ✓ sorghum flour
• all-purpose flour
• baking powder
• baking soda
• salt
• egg
• prune
• sugar
• lemonade
• water
• whole-grain hot breakfast cereal

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
2. 2 Combine all-purpose flour, sorghum flour, baking powder, baking soda, and salt in a bowl. Set aside.
3. 3 Beat eggs in a bowl using an electric mixer until light and frothy. Add prunes, sugar, lemonade, water, and cereal to beaten eggs; mix well. Stir in flour mixture until just combined. Pour batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let muffins cool completely before removing from cups.

By Cheerios

Ingredients

• ✓ sorghum flour
• rice flour
• brown rice flour
• potato starch
• tapioca starch
• sweet rice flour
• rice starch
• baking powder
• vanilla powder
• sugar
• salt

Instructions

1. 1 Sift white rice flour, brown rice flour, sorghum flour, potato starch, tapioca starch, sweet rice flour, rice starch, baking powder, and vanilla powder together twice in the bowl of a stand mixer. Add superfine sugar and salt; whisk together using the whisk attachment on medium-low speed, about 2 minutes.

By Buckwheat Queen

Ingredients

• ✓ sorghum flour
• rice flour
• amaranth
• baking powder
• cinnamon
• almond milk
• applesauce
• egg
• cooking spray

Instructions

1. 1 Heat a griddle over medium heat.
2. 2 Whisk rice flour, sorghum flour, amaranth, baking powder, and cinnamon together in a bowl. Stir almond milk, applesauce, and egg into flour mixture until batter is just combined.
3. 3 Spray griddle with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By sueb

Ingredients

• ✓ sorghum flour
• apple
• lemon juice
• sugar
• coconut oil
• egg
• vanilla extract
• almond flour
• rice flour
• xanthan gum
• baking soda
• ground ginger
• cinnamon
• pumpkin pie spice
• salt
• hemp heart

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease an 18-cup muffin tin or line cups with paper liners.
2. 2 Combine diced apples and lemon juice in a bowl.
3. 3 Combine sugar and coconut oil in a large bowl and beat using an electric mixer until evenly blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract.
4. 4 Stir sorghum flour, almond flour, rice flour, xanthan gum, baking soda, ginger, cinnamon, pumpkin pie spice, and salt together in a bowl, making a well in the center. Pour sugar mixture into well and stir just until batter is combined; fold in apples and hemp hearts using a spoon or a spatula.
5. 5 Spoon batter into the prepared muffin cups, filling each 3/4 full.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 25 minutes. Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Christine

Ingredients

• ✓ sorghum flour
• milk
• butter
• confectioners sugar
• butter
• milk
• brown sugar
• egg
• pumpkin puree
• nutmeg
• ginger
• clove
• cinnamon
• salt
• baking soda
• baking powder
• rice flour
• brown rice flour
• tapioca flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups.
2. 2 Whisk tapioca flour, brown rice flour, white rice flour, sorghum flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a bowl until thoroughly combined. Mix pumpkin, eggs, brown sugar, milk, and 1/4 cup melted butter in a separate bowl; beat for 2 minutes. Gradually mix dry ingredients into pumpkin mixture to make a smooth batter; scoop batter into the prepared muffin cups, filling them 3/4 full.
3. 3 Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the middle comes out clean, 25 to 30 minutes. Cool muffins on wire racks.
4. 4 Stir confectioners' sugar with 1/4 cup melted butter in a bowl until thoroughly combined. Stir milk into the glaze, about 1 teaspoon at a time, until the glaze is thin and runny. Drizzle glaze on top of cooled muffins.

By Michele S

Ingredients

• ✓ sorghum flour
• sugar
• active dry yeast
• water
• rice flour
• potato starch
• cornstarch
• vegetable oil
• egg
• xanthan gum
• salt

Instructions

1. 1 Grease a 9x5-inch loaf pan.
2. 2 Dissolve sugar and yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
3. 3 Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until incorporated, about 2 minutes. Transfer dough to the prepared loaf pan; smooth top of dough with the back of a wet spoon.
4. 4 Place dough in a warm place until it rises just over the top of the pan, about 1 hour.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Bake in the preheated oven until medium golden brown, about 25 minutes.

By Christy E

Ingredients

• ✓ sorghum flour
• tapioca starch
• white sugar
• baking powder
• xanthan gum
• salt
• egg
• duck egg
• almond milk
• applesauce
• vanilla extract
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray iron with cooking spray.
2. 2 Mix sorghum flour, tapioca starch, sugar, baking powder, xanthan gum, and salt in a large bowl.
3. 3 Beat chicken and duck egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
4. 4 Beat egg yolks, almond milk, applesauce, and vanilla extract together in a large bowl. Continue beating while gradually adding the flour mixture; blend until smooth. Fold the egg whites into the batter.
5. 5 Pour 2/3 cup batter onto preheated waffle iron. Cook until golden brown.

By Gen

Ingredients

• ✓ sorghum flour
• brown rice flour
• cocoa powder
• baking powder
• cinnamon
• zucchini
• soy milk
• water
• egg
• vegetable oil
• honey
• cooking spray

Instructions

1. 1 Preheat a waffle iron according to manufacturer instructions.
2. 2 Combine brown rice flour, sorghum flour, dark cocoa powder, baking powder, and cinnamon in a bowl.
3. 3 Whisk zucchini, soy milk, water, eggs, oil, and honey together in a large bowl; whisk in flour mixture until batter is evenly moistened.
4. 4 Coat the preheated waffle iron with cooking spray. Ladle 1 cup batter into the waffle iron, close the lid, and cook until crispy brown, about 5 minutes. Repeat with remaining batter, coating with cooking spray between batches.

By sueb

Ingredients

• ✓ sorghum flour
• butter
• chicken broth
• almond milk
• heavy cream
• red pepper flake
• garlic
• onion powder
• salt
• black pepper
• broccoli
• mexican cheese blend
• cheese blend
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Stir in flour; cook until golden, about 2 minutes. Add chicken broth, almond milk, and cream; cook and stir for 2 minutes.
2. 2 Stir in red pepper flakes, garlic, onion powder, salt, and pepper. Increase heat and bring to a boil, stirring constantly. Reduce heat to low and cook for 3 minutes. Add Mexican, Italian, and Cheddar cheeses. Cook and stir until melted, 2 to 5 minutes.
3. 3 Turn heat to high, add broccoli, and bring to a boil. Reduce heat to medium and cook for 5 minutes. Increase heat to high again, and cook until broccoli is tender but not mushy, 2 to 3 minutes.

By risaris

Ingredients

• ✓ sorghum flour
• cooking spray
• vanilla whey protein powder
• tapioca flour
• arrowroot flour
• oat flour
• baking powder
• pumpkin pie spice
• xanthan gum
• egg
• zucchini
• applesauce
• stevia powder
• canola oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
2. 2 Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
3. 3 Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
4. 4 Spoon batter into the prepared muffin cups, filling each to the top.
5. 5 Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

By nanzinmaine