GLUTEN-FREE RECIPES BY CAROL FENSTER
Reprinted with permission from Gluten-Free 101

BASIC SORGHUM FLOUR BLEND

1 part sorghum flour
1 part potato starch or cornstarch
2/3 part tapioca flour

CHOCOLATE CHIP COOKIES
Makes 24 cookies

1 1/2 cups basic sorghum flour blend
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup cold unsalted butter, margarine, or shortening
3/4 cup light brown sugar, packed
1/3 cup sugar
2 teaspoons vanilla extract
1 extra large egg
1 cup gluten-free chocolate chips
1/4 cup chopped walnuts

1. Preheat oven to 350ºF. Generously grease 13 x 9-inch baking sheet or line with parchment paper. Mix together flour blend, xanthan gum, baking soda, and salt. Set aside.

2. In large mixing bowl, beat butter until smooth. Add sugars, vanilla, and egg and blend thoroughly. Beat in flour mixture on low speed, mixing thoroughly. Remove dough from bowl, wrap tightly, and chill for 1 hour. Drop by tablespoonfuls (or ice cream scoops) on baking sheet.

3. Bake 10 to 12 minutes in center rack of oven or until browned. Cool 2 to 3 minutes before removing from cookie sheet.

BASIC CAKE
Serves 12

1/2 cup unsalted butter or margarine
1 1/4 cups sugar
2 large eggs
1 tablespoon lemon zest
2 cups basic sorghum flour blend
1 1/2 teaspoons xanthan gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk or 1 tablespoon vinegar plus whole milk (cow, rice, or soy) to equal 1 1/4 cups
1 teaspoon vanilla extract

1. Bring all ingredients to room temperature. Preheat oven to 325ºF. Generously grease 10-cup nonstick Bundt pan.

2. Using an electric mixer and large mixer bowl, cream together butter and sugar for 2 minutes on medium speed. Mix in eggs on low speed until blended; then add grated lemon peel. (Mixture may curdle; that's ok.)

3. In medium bowl, sift together flour, xanthan gum, baking powder, baking soda, and salt. Add vanilla to buttermilk. On low speed, beat dry ingredients into butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix just until combined. Spoon batter into prepared pan.

4. Bake 50 to 55 minutes or until top is golden brown and tester inserted into center comes out clean. Cool cake in pan for 5 minutes. Remove from pan and cool thoroughly on rack.

FRENCH BREAD
Makes 2 loaves each yielding 20 one-inch thick slices

Put this bread into a COLD oven for a crisp crust and nice texture. If this doesn't work in your oven, let the bread rise until level with top of pan; then bake in preheated 425ºF oven 25 to 30 minutes. Use a pan specially designed for French bread. The modified tapioca starch (Expandex) will make the bread rise higher, have a better texture, and a longer shelf life.

2 tablespoons active dry yeast
1 1/4 cups warm water (110°F)
1 tablespoon sugar
2 cups basic sorghum flour blend
1 cup potato starch
1 teaspoon xanthan gum
1 teaspoon guar gum
1/4 cup dry milk powder or Expandex (modified tapioca starch)
1 1/4 to 2 teaspoons salt
1 tablespoon soft unsalted butter or margarine
3 large egg whites
1 teaspoon cider vinegar
1 egg white, beaten (optional egg white wash)

1. Dissolve sugar and yeast in warm water. Set aside 5 minutes.

2. Grease French bread pans or line with parchment paper.

3. In bowl of heavy-duty stand mixer, combine the remaining ingredients (except for the beaten egg white) with the yeast mixture. Beat on low speed to blend. Beat on high speed for 2 minutes, scraping down the sides of the bowl with spatula. Dough will be soft.

4. Divide dough in half on prepared pan. Smooth each half into 12-inch log with wet spatula. Brush with egg wash for a glossier crust. Make 3 diagonal slashes (⅛-inch deep) in each loaf so steam can escape during rising.

5. Place immediately on middle rack in cold oven. Set to 425ºF and bake approximately 30 to 35 minutes, or until nicely browned.

6. Remove bread from pans; cool completely on wire rack before slicing with an electric knife.