Gluten Free Grains: Sorghum

Sorghum, originally grown by impoverished people in Africa and Asia.

Read more about Sorghum on my Squidoo Lens:  Gluten Free Grains!

Gluten Free Vegan Snack Cookies

 By valgal123


1 cup raw sunflower seed, finely ground (equals about 1 1/4 cups ground)
1 cup sorghum flour
1/4 cup tapioca flour
1 teaspoon cinnamon
1 teaspoon baking powder (I used our corn-free baking powder)
1/2 teaspoon guar gum or 1/2 teaspoon xanthan gum
1/4 teaspoon sea salt
1/3 cup grapeseed oil or 1/3 cup melted coconut oil
1/3 cup grade b maple syrup
2 tablespoons applesauce
1 teaspoon vanilla
1/4-1/2 cup chopped raisins


1. Preheat oven to 350 degrees F.

2. Grind the seeds in a food processor, coffee grinder, or the dry container of the Vita-Mix (which is what I use). Place them into a large bowl with the flours, cinnamon, baking powder, guar gum, and salt. Whisk together well.

3. In a separate bowl or liquid glass measure whisk together the wet ingredients (oil, syrup, applesauce, and vanilla).

4. Add the wet ingredients to the dry. Add the chopped raisins. Whisk together. Then continue to mix with a wooden spoon until the dough thickens, another 60 seconds or so.

5. Roll dough into 1-inch balls and place onto a greased cookie sheet. Gently flatten each ball with the bottom of an oiled glass.

6. Bake for about 15 minutes. The cookies won’t brown on top but will on the bottom. Cool on a wire rack.


Amazing Grains: Creating Vegetarian Main Dishes with Whole Grains

Complete Gluten-Free Cookbook: 150 Gluten-Free, Lactose-Free Recipes, Many with Egg-Free Variations


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