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. Â It’s currently living in a Vittles Vault container. Â 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. Â We loved these!
Carter and I did roll them out and cut some. Â I really don’t like doing it in the first place because it is time-consuming and tiresome, dealing with the dough. Â This dough did need to be chilled (most do), and it does spread when you cook it. Â The hearts were fine and the gingerbread men were a little obese, but the dinosaurs with their skinny appendages did not fair well. Â Personally, I prefer just rolling them into a ball and patting it out into a circle.
Recipe: Sorghum Sugar Cookies
Ingredients
- 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
Instructions
- 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.
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