You cannot trust me in the bulk food section. I am liable to buy anything. Take for instance my purchase of 2 cups of sorghum flour. Sorghum molasses has long been a favorite ingredient of mine, so why not sorghum flour? But what exactly is sorghum flour?? Well, after some time spent searching the internet, it turns out that sorghum is a gluten free flour most often mixed with a bunch of other gluten free flours used in baking. With my grain mill buried in the backyard (may it rest in peace), I wasn’t in a position to grind up some rice into flour, so I went back to the internet looking for a recipe that only used sorghum. Enter the Whole Grains Council website. Have you been there? It has a lot of good information and recipes.
My cookies didn’t turn out looking anything like the ones pictured by the recipe that I used. It’s a sad tale of woe I have to tell about my new oven. It isn’t so new and it isn’t so good…the oven that is. It will take me a while to adjust to cooking at sea level, too. So, while these cookies were fantastic tasting, I think I lost a bit of something in the translation from the Whole Grain Council website to my end result.
- ¾ cup butter, softened
- 1 cup brown sugar
- 2 eggs
- ¼ cup molasses
- 2 cups sorghum flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp allspice
- 1½ tsp ginger
- ½ tsp salt
- Cream the butter and brown sugar.
- Add the eggs and molasses and mix well.
- In a small bowl, combine the dry ingredients and then add them to the butter mixture.
- Drop by the teaspoonful onto a greased cookie sheet and bake in a preheated 375 degree oven for 6-7 minutes or until done.
- Remove to a wire rack to cool.