Thursday, December 29, 2016


This week from the website ( its a recipe for SNICKERDOODLES (GLUTEN-FREE).  These are made with GLUTEN-FREE SWEET WHITE SORGHUM FLOUR
that can be purchased here on the Nuts site ( At the Nuts site not only can you find delicious and healthy recipes but can also find a great selection of GIFTS, NUTS, DRIED FRUIT, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING and BAKING and more! Also you'll be able to choose from a good selection of Organic Items. Most items can be purchased in small amounts or in bulk. Also there's Everyday Free Shipping, see for details. So be sure to visit the Nuts site ( soon! Now for the RECIPE FOR SNICKERDOODLES (GLUTEN-FREE).


Recipe Ingredients:
3/4 cup Vegetable Shortening
1 1/2 cups Sugar
1 tsp Vanilla
2 Eggs
2 cups Gluten-Free Sweet White Sorghum Flour
1/2 cup Tapioca Flour
1/4 cup Arrowroot Starch
2 tsp Cream of Tartar
1 tsp Baking Soda
1/2 tsp Sea Salt
2 tbsp Sugar
1 tsp Cinnamon

Cooking Directions:
1. In a large mixing bowl cream together the shortening and sugar. Beat in eggs and vanilla.
2. In a separate bowl, combine sorghum flour, tapioca flour, arrowroot starch, cream of tartar, baking soda, and salt. Pour the dry ingredients into the wet and beat until well mixed.
3. Roll into balls about the size of a large walnut. Combine the last 2 ingredients in a small bowl (sugar & cinnamon). Roll cookie balls in the sugar and cinnamon mixture.
4. Place on greased cookie sheet. Bake for 10-12 minutes at 375F. Makes 24 cookies.


Sorghum Flour, a millet-like grain, is America's third leading cereal crop. It is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. Add 15% - 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.

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800-558-6887 or 908-523-0333

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