Sweet' White Sorghum Flour, Gluten Free, 4 Pack, 22 oz (1 lb 6 oz) 623 g, From Bob's Red Mill
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All Natural Product
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Adds hearty protein and superb flavor to gluten-free baking. Add 15-20% sorghum flour to your flour mixes to make delicious breads, cakes, cookies and more.
Bob's Red Mill products labeled Gluten Free are batch tested in our quality control laboratory. We use an ELISA Gluten Assay test to determine if a product is gluten free.
1 1/4 cup Bob's Red Mill GF Sorghum Flour
1/2 cup Bob's Red Mill GF Tapioca Flour
1 1/2 tsp. Cream of Tartar
3/4 tsp. Baking Soda
1 tsp. Xanthan Gum
1/4 tsp. Salt
4 Tbsp. Sugar
4 Tbsp. Butter or Margarine (cut into 1/2 inch slices)
2/3 cup low-fat plain Yogurt or 1/2 cup non-dairy Milk
1 large Egg, lightly beaten
1/3 cup Currants
2 Tbsp. Milk (cow, soy, rice or nut - for brushing top)
Preheat oven to 400°F. Coat baking sheet with cooking spray. Set aside.
In food processor place flours, cream of tartar, baking soda, xanthan gum, salt and sugar. Pulse on and off to combine the ingredients. Add cold butter and pulse about 15-20 times or until the mixture resembles coarse meal.
Combine the lightly beaten egg and yogurt. Pour over the flour mixture and process for about 10 seconds or until the dough forms large curds. Scrape the dough into a bowl. Quickly, but gently stir or fold in the currants with a spatula. On baking sheet, pat dough to 8-inch circle, 3/4-inch thick. Brush top with 2 Tbsp. milk. Bake for 12-15 minutes. Cut into 6 or 8 wedges. Serves 6 or 8.
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