Sorghum, a nutritious ancient grain that also happens to be gluten free, is used in everything from desserts to risotto to flatbread. The fifth most popular cereal crop in the world, it's time to discover the versatility of sorghum!
All hail the Gluten Free Goddess! This gluten free bread for the bread machine is a variation on her recipe. I had trouble getting that to rise in my Panasonic SD-255 bread machine so I went at it like a bull at a gate until I had it working, and now it makes a loaf that rivals a lot of wheat-based ones for flavour and texture.
Try this simple gluten free flour blend for all your baking recipes at home. For extra binding, you can add xanthan gum, if called for in the recipe you're using.
Looking to make your own gluten free flour? This is my best recipe and works wonders! It makes roughly 1kg of plain gluten free flour. A tightly sealed container is a must if you are not going to use this blend straightaway.
This recipe will bring delight to everybody who is following a gluten-free diet. It's a wonderful chocolatey cake, topped with dark chocolate icing. A truly indulgent, chocolately treat!
This flour substitutes beautifully for wheat flour and you can make it for a fraction of the price of what's sold in supermarkets. Use as a one-to-one substitute for wheat flour.
These gluten-free crackers are made with gram flour which is made from chickpeas, sorghum flour and rice bran.
A great gluten-free recipe for a daily staple that has other benefits too. Sorghum is an important grain because it gives an alternative to wheat for those who need a gluten-free diet, it is usually eaten as a whole-grain which keeps the hull and its’ nutrients intact. Sorghum contains selenium and niacin which are thought to help in the prevention of cancer. Flax seeds are especially good for digestion while cider vinegar is proven to improve insulin sensitivity and to reduce blood sugar levels for those with Type 2 diabetes.
These are probably the best gluten-free chocolate cookies I've ever made. They turn out soft and chewy, not chalky and dry like my other attempts! I haven't tried making them without egg but that might work. I use a gluten free mix of rice flour, sorghum flour, tapioca flour and chestnut flour with a pinch of xanthan gum. Sifting or whisking helps keep them lighter in texture too. Enjoy!
This gluten free version of red velvet cake has the soft texture everyone loves, plus a little extra cocoa for good measure! This is the cake I am having made for my wedding. Works well for cupcakes too.
A couple of years ago, our family went on a low sugar, dairy free and gluten free diet. We had to create our own recipes for the basics. This is our protein packed banana walnut and chia seed pancake recipe.