Gluten Free Baking With
Fresh, Stone Ground Sorghum Flour

Directions

1. 1. Preheat oven to 375°F. Grease or line a muffin tin.
2. 2. Sift flour and starches together into a medium bowl.
3. 3. Add the rest of dry ingredients and whisk together. In a separate bowl, whisk all wet ingredients until frothy.
4. 4. Pour wet into dry. Fold until just combined — don't overmix. Let batter rest 10–15 minutes to hydrate.
5. 5. Gently fold in optional additions. Divide batter into muffin tin. Bake 18–22 minutes until a toothpick comes out clean.
6. 6. Let cool completely. If in liners, remove from tin to a cooling rack.

Directions

1. 1. Preheat oven to 425°F.
2. 2. In large bowl, whisk dry ingredients together until well combined.
3. 3. Cut in butter with pastry cutter until there are coarse crumbles.
4. 4. Add milk. Stir with fork until it comes together and can form a ball. If too sticky add flour; if too dry add 1–2 tablespoons of milk.
5. 5. Knead gently 10 times in the bowl.
6. 6. On floured surface roll dough to desired thickness (1½–2 inches). Use biscuit cutter and press straight down — do not twist. Re-roll scraps and cut.
7. 7. Place on ungreased baking sheet, edges touching. Refrigerate at least 30 minutes.
8. 8. Before baking spread a little butter on tops. Bake 12–15 minutes until golden brown.

Directions

1. 1. Sift flour and starches together into a medium bowl.
2. 2. Add the rest of the dry ingredients and whisk until well combined. Set aside.
3. 3. In a small bowl, beat egg until frothy. Add butter and milk and mix until combined.
4. 4. Add wet mixture to dry mixture. Gently fold together until combined. If batter needs thinning, add milk 1 tablespoon at a time. Let rest 10 minutes.
5. 5. Heat griddle to 350–375°F. Lightly grease, pour ¼ cup batter per pancake. Cook 2–3 minutes until bubbles form, flip and cook until golden brown.