I used a pastry cutter to blend the butter into the flour mixture. For a spiced garnish, sprinkle individual servings with crushed gingersnaps. The Hodgson Mill batter was a bit thick – I should have added a little more milk. Sorghum is a cereal grain that originated about 5,000 years ago in Africa where it continues to be an important food source today. I also enjoyed the leftover ones warmed up in the toaster oven. So, although my lemon squares were edible, I was quite disappointed with them. 1/4 pound unsalted butter, room temperature, 1 cup NuLife All-Purpose Sorghum Flour Mix, 1/2 cup NuLife All-Purpose Sorghum Flour Mix, 2 C gluten-free all-purpose flour (I used Carol Fenster’s sorghum blend below), 1 C fresh cranberries, roughly chopped (I used dried cranberries), 1 C milk, room temperature (I used almond milk), 2 tablespoons cream or milk (I used almond milk). (I added walnuts.). I don’t always bark at MIDNIGHT – but when I do, it’s for no reason. Season as you would quinoa for a healthy alternative to other grains. Crust:  Cream butter and sugar together with paddle attachment in electric mixer. You can buy them online, too. While CD can't be cured, its symptoms can be controlled through diet. There is no sense in doing a lot of barking if you don’t really have anything to say. Coconut flour has 5 grams of fiber per 2 tablespoons (with only 2 grams of total and saturated fat). Adding slightly more oil or fat and eggs to recipes prepared with sorghum blends can improve moisture content and texture. I took the focaccia out of the oven after 25 minutes, put the cheese on and cooked it for five more minutes. Remove from the oven and immediately sprinkle with the Parmesan cheese. The Kerbey Lane pancakes look like big fluffy gingerbread cookies when they are cooking. The dough will be soft and sticky. For a comprehensive list of all the grains and flours currently considered consistent, questionable or not consistent with a gluten-free diet, check on the Celiac Disease Foundation website. Place rack in middle of oven. I used a whisk to mix the ingredients for the batter. Both of them were very good, and they each had a unique flavor and appeal. Using a wet spatula, spread the dough evenly in the pan. The symptoms vary widely among people. Stir into batter and spread in 9 x 9 pan. I used regular milk in these biscuits instead of buttermilk and they turned out a little bit crumbly. This recipe combines sorghum and coconut flour to make a delicious, moist cake that is topped with gooey caramel and coconut icing. 152 homemade recipes for sorghum flour from the biggest global cooking community! In large mixing bowl, beat eggs until fluffy. Please make these with BACON filling next time! The original recipe called for three small bananas and I only had two, so I added some shredded zucchini instead. Preheat the oven to 375º F. Grease muffin pan cups or line with paper liners. Or you can mix your own — following are three substitution possibilities which include sorghum flour. Sorghum also can be cooked and enjoyed in the same way you would cook quinoa and rice and incorporated into dishes to add interesting texture and flavor. Bake 45 – 50 minutes, or until a toothpick inserted into the center comes out clean. Melt butter, brown sugar and 2 T almond milk until lumps are gone and mixture is creamy. This may have made the crust even more crumbly, I’m not sure. Serve warm. Or you can put it in a container with a tight-fitting lid and shake it for 2 or 3 minutes until combined. I decided to use a pastry blender to mix the butter with the flour/sugar mixture. Flour mixture is added to the eggs-sugar-vanilla mixture. Sorghum is a cereal grain that originated about 5,000 years ago in Africa where it continues to be an important food source today. In the book, it says this recipe makes 12 muffins, but I got 19.