How To make Sorghum Drop Cookies
1/4 c Packed brown sugar
1/4 c Butter or margarine
1/2 c Sorghum
1 Egg
1 1/4 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/8 ts Ground cloves
1/8 ts Salt
1/3 c Buttermilk
1/4 c Raisins
Recipe by: -BH&G HERITAGE COOKBOOK Cream sugar and butter; beat in sorghum and egg. Stir together flour, soda, spices, and salt. Add to creamed mixture alternately with buttermilk; beat after each addition. Drop by tablespoonfuls onto greased cookie sheets. Top each with one or two raisins. Bake at 350 for 7 to 10 minutes. -----
How To make Sorghum Drop Cookies's Videos
Southern DOWN HOME OZARK COOKING - These Maybell's Sorghum Molasses Cream Cookies are SO GOOD!
Southern DOWN HOME OZARK COOKING - Maybell's Molasses Cream Cookies. Today on the Old Cookbook Show Glen cooks from a real downhome Southern Cookbook of classic Ozark Mountains Recipes. These Sorghum molasses cookies have just a hint of spice, and huge dollop of Southern hospitality - the Sorghum Syrup sure helps with that!
Well, now, this is 'bout th' best molasses cookies you'll ever eat. Thanks fer this recipe to Bobby Houdyshell Tunnel Dam, Mo.
1 cup sugar
1 cup shortening
1 cup sorghum molasses
¼ cup buttermilk
1 egg
2 teaspoons soda in 1 tablespoon vinegar
½ teaspoon salt
½ teaspoon ginger
1 teaspoon cinnamon
Flour (about 5 cups)
Cream sugar, shortening and sorghum. Add egg and buttermilk and mix well. Then add the dry ingredients (enough flour to make a soft dough) sifted together and vinegar-soda mixture. Mix well, drop by small spoonful on ungreased cookie sheet, press out thin with fingers dipped in flour or with fork.
Bake 10 minutes in 350 degree oven. Good served warm. Freeze extras to serve later.
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6 BEST GLUTEN-FREE FLOURS ‣‣ for all your baking recipes!
Today I'm sharing the absolute BEST gluten-free flours for baking! These 6 flours are my go-to for all my baking needs – including cookies, cakes, muffins, breads and more! Keep these 6 gluten-free flours in your pantry and you'll be able to make so many delicious – and healthy! – gluten-free baked goods!
✨BEST GLUTEN-FREE FLOURS ✨
1. QUINOA FLOUR:
2. ALMOND FLOUR:
3. OAT FLOUR:
4. ARROWROOT STARCH:
5. SORGHUM FLOUR:
6. CHICKPEA FLOUR:
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Jowar millet/Sorghum millet cake
In this video, let’s see how to make gluten free , healthy cake.
#jowarcake
#sorghummilletcake
#cakerecipe #cake
Sorghum Savory Cookies | Gluten Free | No Sugar
Sorgum/Jowar are naturally gluten free. Completely healthy without sugar :)
Please share with friends & family for healthier recipes with
No maida/all pupose flour, no white sugar, no chemicals, no preservatives.
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Gluten Free Cheddar Bay Biscuits | cheesy, garlicky, delightful little drop biscuits!
These Gluten Free Cheddar Bay Biscuits are just like the ones from Red Lobster -- soft, cheesy, and garlicky! They'll be on your table in under 30 minutes!
Recipe:
Kim's AP gluten free flour blend recipe:
Cookie scoop:
Parchment paper:
Glass bowl set:
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THIN AND CRISPY GLUTEN FREE CHOCOLATE CHIP COOKIES
Full Recipe ➡️
➡️INGREDIENTS
✔️2 cups 1:1 gluten-free flour
✔️¾ tsp baking soda
✔️1 tsp baking powder
✔️1 tsp kosher salt
✔️¾ cup unsalted butter softened (1 ¼ sticks)
✔️¾ cup light brown sugar
✔️10 tbsp granulated sugar
✔️1 egg
✔️1 tsp vanilla extract
✔️4 oz bittersweet chocolate bar broken into disk size pieces (about 1 cup)
➡️METHOD
✔️In a medium bowl combine dry ingredients, stir to blend evenly. Set aside✔️In a bowl of an electric mixer fitted with a paddle attachment, cream butter and sugars together, about 5 minutes.✔️Add egg and vanilla. Mix well.✔️Reduce speed to low and slowly add dry ingredients until just combined, 15 seconds.✔️Drop chocolate pieces in and let the mixer just incorporate without breaking chocolate into smaller pieces.✔️Scoop cookie dough into a ball and wrap with plastic wrap. Place in the refrigerator for 1-2 hours. You can add it to the freezer for 15-20 minutes to speed up the process. You do not want the dough to freeze, just be very chilled and firm.✔️When ready to bake, preheat the oven to 350°F.✔️Place one oven rack in the top third of the oven, place another rack in the bottom third of the oven.✔️Line a baking sheet with parchment paper. Set aside.✔️Scoop dough into 2” size balls and place on a baking sheet. Leave a generous space between each cookie, minimum of 2”. These cookies will spread out when cooking.✔️Sprinkle each cookie lightly with sea salt.✔️Bake on lower oven rack for 9 minutes, then transfer baking sheet to top rack and bake for an additional 9 minutes or until cookies are golden brown.✔️Transfer to a wire rack to cool and repeat with remaining dough