Sorghum Flour recipes

[Guest guest]

Anyone looking for recipes can check out www.twinvalleymills.com , the

website has recipes as well as you can order flour from them. They are

really great people to work with.

FYI, a customer of theirs wrote a cookbook you can get on CD. I've got a

copy and it's pretty neat. She even includes pictures to help you see the

consistancy of the batter. I believe the CD cookbook is $14.95. I'll be

honest that I haven't tried the recipes yet. She cooks with a little

different ingredients than I do, so I need to pick up a few new ingredients.

(ie:vanilla powder)

Also, below I've included " some " of my favorite recipes that we use all the

time. I hope you enjoy.

The first is a recipe that I use to make " chicken fingers " . You know like

from chinese resturants. Well I happen to like this batter better. ;-)

Oh, for my bread I use the recipe on the twinvalley website.

Enjoy!

Joyce

p.s. I'm in digest form so if you have questions it might be faster to email

me direct. Please!!! NO attachments! ;-)

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Batter for Chicken Fingers

1 cup Sorghum Flour

1 TB. Baking Powder

1 egg white

Salt

Spice ( I used about ½ teaspoon of Trader Joe’s 21 Seasoning Salute) *

Thin out with Seltzer water until thin pancake like batter.

Dip chicken into the batter and deep fry in a “Fry Daddyâ€.

I tried to do this in a pan, but I just couldn’t keep the oil at the right

temperature.

*Onion, Black pepper, Celery seed, Cayenne Pepper, Parsley, Basil, Marjoram,

Bay Leaf, Oregano, Thyme, Savory, Rosemary, Cumin, Mustard, Coriander,

Garlic, Carrot, Orange Peel, Tomato, Lemon juice powder, Oil of Lemon,

Citric Acid.

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Pizelles

To be used with a Pizelle maker.

Beat 3 eggs (or equivalent in egg substitution)

Add ½ cup melted CF margarine (don’t use oil)

Gradually add ¾ cups sugar, then beat in 1 TBS. Vanilla

Sift together 1 ¾ cups sorghum blend, 2 tsp. Xanthum gum and 2 tsp. Baking

powder

Stir in dry mixture till the mixture is smooth. The dough is more like a

sticky batter.

The dough should be drop from a spoon in a “plopâ€. Bake according to

directions of pizelle maker. When the pizelle is still hot, it can be shaped

into a cone (using a cone former). You can press it into a muffin tin to

make an edible cup. Hold only a few seconds. The cookie will hold it’s shape

very quickly.

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Toll House Chocolate Chip Cookies

1 cup Margarine

½ cup sugar

1 cup Brown Sugar

1 tsp. Vanilla

Cream together. Add 2 eggs and mix well.

1 ½ cup Sorghum flour

½ cup Arrow Root flour

¼ cup Tapioca flour

1 ½ tsp Xantham gum

1 tsp salt

1 tsp baking powder

1 tsp baking soda

Combine and add to egg/sugar mixture. Mix and add chocolate chips.

Bake at 375* for 12 minutes or until golden brown.

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Sorghum Pancakes

2/3 cup Sorghum flour 1/3 cup Arrowroot powder

1 TB. Sugar 1 tsp. Baking Powder

½ tsp. Baking Soda ½ tsp. Salt

½ tsp. Xanthum gum

2 TB. Dry milk powder

½ tsp. Vitamin C crystals (or ½ tsp. Lemon juice) ** I’ve omitted this and

they taste fine

1 cup water ***I use more or less. Depends on how thick you like your

batter.

1 beaten egg

2 TB. Oil

Measure out water and add the Vitamin C crystals to dissolve. Set aside.

Mix dry ingredients together. Add beaten egg to dry mixture. Add water and

oil.

Blend well but do not over mix.

Pour batter on to heated grill. ENJOY!

(I had a disaster when my grill wasn’t hot enough- flat pancakes)

For extra nutrition, I’ve added a scoop of calcium powder. You might need to

play with the water if you add extra dry ingredients.

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Donut Holes

In a large bowl:

¼ tsp. Cinnamon

¼ tsp. Nutmeg

1 ½ cup Sorghum blend

1/3 cup Sugar

½ tsp. Salt

1 ½ tsp. Xanthum gum

2 tsp. Baking powder

In small bowl:

1 Egg

½ cup Dry milk powder

2 TBS. Oil

½ tsp. Vanilla

Add wet ingredients to dry and stir with a fork just until moist.

Drop by teaspoons into oil of a “Fry Daddyâ€. (I use a small cookie scoop)

Fry for about 1 – 1 ½ minutes per side until golden brown.

Drain on paper towel.

SUGAR MIXTURE:

½ cup Sugar

1 tsp. Cinnamon

Drop warm doughnuts into sugar mixture.

Makes about 24 to 30 doughnuts.

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Blonde brownies

1/3 cup Crisco 1 cup brown sugar

1 teaspoon vanilla 2 egg

1 cup GF flour ***

1/8 teaspoon baking soda 1/2 teaspoon baking powder

1/2 teaspoon salt 6 ounces chocolate chips

In a bowl cream Crisco, sugar and vanilla with an electric mixer on medium

speed. Add eggs. Sift together flour, baking soda, baking powder and salt.

Add to the creamed mixture. Stir in chocolate chips. Pour batter into a

greased 8 or 9 inch square pan. Bake at 350 for 20 – 25

minutes or until done.

*** (¾ cup sorghum, ¼ cup arrow root)