Sorghum Flour is one of the most nutritious and versatile gluten-free grains. Sorghum comes from India and can be used as for all your gluten-free baking needs. Bette Hagman features this wonderful flour in her newest cook books. The Authentic Foods White Sorghum Flour is derived from a cereal grain crop and is 100% gluten-free. It can be used by itself or mixed with other gluten-free flours to make delicious breads pizza dough cakes pastries etc. Nutritionally sorghum is a better source of protein and fiber than rice flour. A little bit of history and science about Sorghum Flour Many populations in Africa and India have consumed sorghum for thousands of years. Their cultures actually developed the original White Sorghum for making porridge and flat pancakes. The White Sorghum Flour is high in insoluble fiber with relatively small amounts of soluble fiber. The protein and starch components of grain sorghum are more slowly digested than other cereals and slow the rate of digestion for products made from White Sorghum. Slower rates of digestibility are beneficial for diabetics.

White Sorghum

Say bye bye to gritty GF flour! I bought Authentic Foods Superfine Brown Rice Flour based on the suggestion from a stellar book called Gluten Free Baking Classics by Annalise Roberts. Her recipes call for a blend of Brown rice flour, Potato Starch(not flour), and Tapioca flour and all my recipes come out perfectly. I supplied all the desserts for Easter and everyone raved about how GF baked goods are better that the original. Well they hadn't tasted the trial and errors of previous mixes and flours. So buy Authentic Foods Superfine Brown Rice Flour and The Gluten Free Baking Classics by Annalise Roberts and no one will ever know you've baked GF unless you tell them. P. S. I even received a call from my "Simon Cowell" friend the next day saying he couldn't stop eating the left-overs.

Lemon 7UP Cake Ingredients: ? cup butter 6 eggs 1 ? teaspoon Authentic Foods Xanthan Gum 2 tablespoons lemon extract 3 cups sugar 3 cups Authentic Foods White Sorghum Flour (Superfine) 1 tablespoon baking powder ? cup 7UP Directions: Preheat oven to 325 degrees Fahrenheit. Grease a Bundt pan. Set aside. Using an electric mixer, cream sugar and butter together. Add eggs one at a time. Add flour and other dry ingredients until fully combined. Then use a spatula to mix in the 7UP and lemon extract. Pour batter into the Bundt pan. Bake for 1 hour to 1 hour and 15 minutes.