For those that are new to the gluten-free diet, the wide array of new flours can be overwhelming. Sorghum flour is a flour that is frequently used in gluten-free baking.
Sorghum is one of the oldest known grains. It is America’s third-leading cereal crop and a major food source in Africa and India. The grain is native to tropical Africa and has been available in the United States since World War I.
Generally, sorghum flour has a cream to light yellow color with occasional brown flecks. It has a bland flavor and does not alter the final taste of the baked product. Because sorghum does not contain gluten, it is necessary to add a binder, such as xanthan or guar gum, when baking.
When attempting gluten-free baking, it is not possible to use one flour to replace the traditional wheat flour. A blend is generally used. One that is made of rice flour, sorghum flour and potato starch generally works well for baked goods. It is necessary to change the flour blends when baking bread.
Gluten-Free Pumpkin Pancakes with Sorghum Flour
- 1 cup sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 2 eggs
- 1/4 cup coconut oil (melted) or canola oil
- 1 1/2 cups So Delicious Coconut Milk or other milk or milk substitute
- 1 cup canned pumpkin puree
Place flours, xanthan gum and salt in a mixing bowl and use a whisk to combine evenly. In another bowl, beat eggs until fluffy then add the melted coconut oil and milk to the eggs.
Add the dry ingredients to the egg mixture and mix until combined
Add the pumpkin and mix until combined.
Heat a frying pan to medium heat. Spray with spray oil to prevent sticking. Place appropriate sized amount of batter into pan (less than 1/4 cup) per pancake.
Allow to heat for a few minutes until a bubble forms on the top of the pancake or the edges are firming. Flip pancake and heat for another minute until browned. Remove from heat and serve with maple syrup.