Do you ever get the feeling that you have way too many flours and they just take up all of your counter/cupboard/pantry/freezer space?
I’m slowly working my way away from the starches and had run out of sorghum, so I decided it would be a great time to buy. It’s currently living in a Vittles Vault container. They make great food storage containers, as I had learned from Sara years ago.
Carter and I thought we’d give the sorghum flour a test drive all on its own and create a sugar cookie with just the sorghum flour. We loved these!
Carter and I did roll them out and cut some. I really don’t like doing it in the first place because it is time-consuming and tiresome, dealing with the dough. This dough did need to be chilled (most do), and it does spread when you cook it. The hearts were fine and the gingerbread men were a little obese, but the dinosaurs with their skinny appendages did not fair well. Personally, I prefer just rolling them into a ball and patting it out into a circle.
Recipe: Sorghum Sugar Cookies
- 1 cup butter, softened
- 1 ½ cups white sugar
- 1 egg
- 2 teaspoons vanilla (I used 1 tsp vanilla extract, 1 tsp vanilla powder)
- 2 ¾ cup white sorghum flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- Cream butter and sugar.
- Add egg and vanilla, beat well.
- Add sorghum flour, baking soda, baking powder, xanthan gum. Mix well.
- Refrigerate until stiff.
- You can roll these and cut them out, but they will spread some.
- Bake at 350°F for 8-10 minutes.
Recipe by Brought to you by Delightfully Gluten Free.