Sorghum Flour, a millet-like grain, is America’s third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. Add 15% - 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.

Gluten-Free Snickerdoodles

Ingredients: ¾ cup vegetable shortening, 1½ cups sugar, 1 tsp vanilla, 2 eggs, 2 cups, GF sweet white sorghum flour, ½ cup tapioca flour, ¼ cup arrowroot starch, 2 tsp cream of tartar, 1 tsp baking soda, ½ tsp sea salt. Topping: 2 tbsp sugar, 1 tsp cinnamon.

Directions: In a large mixing bowl cream together the shortening and sugar. Beat in eggs and vanilla. In a separate bowl, combine sorghum flour, tapioca flour, arrowroot starch, cream of tartar, baking soda, and salt. Pour the dry ingredients into the wet and beat until well mixed. Roll into balls about the size of a large walnut. Combine the last two ingredients in a small bowl (sugar and cinnamon). Roll cookie balls in the sugar and cinnamon mixture. Place on greased cookie sheet. Bake for 10-12 minutes at 375°F. Makes 24 cookies.

There are approximately 3¼ cups per pound.