Gluten-Free Sorghum Flour

Carrot Cake

Gluten-Free Carrot Cake

Peggy converted this recipe she got from a co-worker. We served this cake for GIG of ECW's 5th anniversary celebration.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


1/2 cup GF coconut flour (Bob's Red Mill GF)
1/2 cup GF sorghum flour (Bob's Red Mill GF)
1 cup gluten-free flour mix (Jules GF Flour Mix)
1/4 teaspoon Xanthan gum (Ener G)
1 tsp double strength vanilla (Penzey's)
4 extra large eggs
2 cups sugar
1 cup coconut oil (Dr. Bronner's White Virgin)
1 ½ teaspoons salt
3 cups grated carrots
¾ cups organic raisins (Roundy's – nothing but raisins)
1 cup raw, unsalted pecans ( - GFCO)
3 teaspoons cinnamon (Penzey's)
2 teaspoons baking soda (Arm & Hammer)


4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla (Penzey's)
1 tsp milk

Cake Directions

In mixing bowl cream together eggs, oil & sugar. Add vanilla. Mix in shredded carrots. Add dry ingredients. Mix with mixer for 5 minutes. Fold in nuts & raisins.

Grease two 9” round pans. Add parchment paper to bottoms. Spoon mixture into pans.

Bake at 350 for 30-35 min. or until toothpick comes clean or golden brown and pulls away from sides of pan. Cool in pan on rack for 5 min, then remove cakes from pan and allow to finish cooling on rack.

Frosting Directions

Place ingredients in mixing bowl. With mixer whip ingredients mix for about 5 minutes or until fluffy.

Frost cooled cake. Refrigerate after it's frosted to firm up frosting.

Garnish with chopped pecans.

Note: Due to the coconut oil, refrigeration of the cake will result in it being firm. Best to serve at room temperature, unless you like firm cake.

Until the next good eats - cook well and be well.

Peggy & Al

Peg's Home Econ Banana Bread

Banana Bread

The original recipe is from my 9th grade Home Economics class. I've adapted this version so it's GF. I also modified the GF and the non-GF recipe to reduce the sugar.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

1 cup Gluten-free Sorghum Flour
1 1/2 cups Jules Gluten-free Flour Blend
3/4 cup Gluten-free ground flax meal
1/4 cup butter
1/2 cup Vegetable Shortening (Earth Balance Baking Sticks)
1 1/2 cups sugar
4 eggs
1 1/2 cups mashed bananas
(can use un-sweetened applesauce if not enough bananas)
1 1/2 teaspoon Gluten-Free Baking Soda
1 teaspoon Salt
1/4 teaspoon Xanthan gum
1/2 teaspoon Penzey's Vanilla Extract

Makes 2 regular sized breads or 6 mini breads.


Cream butter, sugar, & eggs together well. Stir in bananas/applesauce. Sift dry ingredients together and mix with banana mixture. Pour into grease 2 bread pans or 6 mini bread pans. Bake at 350 for 25-35 minutes. Bread is done when inserted toothpick comes out clean.



Pumpkin Bars

Pumpkin Bars

While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.

They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of
Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum

Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe

4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk

Mix & beat until fluffy. Spread on warm pumpkin bars.

These will freeze quite well.

Until the next good eats...

Al n Peg

Lemon Blueberry Bread

Lemon Blueberry Bread

It's a cool fall day, so that means baking, particularly when we are on vacation. While I was painting the bathroom, Peg was in the kitchen converting a gluten-full recipe to a gluten-free recipe. The cut loaf shown here didn't last long.

While this might look like a bread, it's more like a cake. Regardless of what you call it, it's darn tasty!

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Bread Ingredients:

1 cup butter
2 cups granulated sugar (scant)
3 eggs
2 1/4 cup Jules Gluten free flour blend
3/4 sorghum flour
1/4 tsp xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 tsp lemon extract
3/4 tsp double strength vanilla
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces or so frozen blueberries

Icing Ingredients:

8 ounces powdered sugar (or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice


1 - Preheat oven to 325 degrees.
2 - Important: grease and flour two loaf pans.
3 - Cream butter and sugar.
4 - Add eggs and beat until smooth.
5 - Add buttermilk.
6 - Mix dry ingredients together and add to buttermilk mixture.
7 - Blend well.
8 - Mix in lemon juice and zest.
9 - Gently fold in blueberries and only mix until incorporated.
10 - Pour batter into loaf pans.
11 - Bake loaves on the middle rack of the oven for 60 to 65 minutes.
12 - Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
13 - For icing: Combine icing ingredients in a bowl.
14 - Beat icing with an electric mixer until smooth.
15 - Drizzle icing over the warm loaves.
16 - The icing will harden when the bread cools to room temperature.

I halved the icing recipe and had plenty.

Original recipe:

Until the next good eats....

Al n Peg

Coffee Cake

Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.

Of course it was a wheat-based recipe, so it'd have to be converted.

She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Cake Ingredients

1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast

1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)

Streusel Topping Ingredients

1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts

Glaze Ingredients

1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk

Recipe makes 2 - 8" round pans


Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).

Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.

Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough

Bake for 12-18 minutes or until the top is slightly browned.

Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.

Allow to cool before drizzling the glaze.


You could sub-out the flours with your favorite flour blend if you like.

Brownie Bites with Raspberry Chocolate Topping

Peg first made non-GF Brownie Bites for her co-workers. Since they were such a hit, she decided to make a gluten-free version of them.

The outside is slightly crispy, but the inside is moist and chewy - like a...brownie. Kinda funny how that works...

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.

Gluten-Free Brownie Bite Ingredients

4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp double strength vanilla [Penzey's]
2 cups GF flour mix [Jules GF Flour Mix]
1/2 cup GF sorghum flour [Bob's Red Mill]
1/8 tsp xanthan gum

Brownie Bite Directions

Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.

Heat oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.

Bake 8 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks or waxed paper. Cool completely.

Frost Brownie Bites with Chocolate Raspberry Topper (see recipe below)

Peg converted this original recipe.

Chocolate Raspberry Topper Ingredients

1/2 cup sifted unsweetened cocoa powder
6 Tbsp Ball® RealFruit™ Classic Pectin
4-1/2 cups crushed red raspberries
6-3/4 cups granulated sugar
4 Tbsp. lemon juice
6 (8 oz) half pint glass preserving jars with lids and bands

Chocolate Raspberry Sauce Directions

Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

Combine cocoa powder and pectin in a medium glass bowl, stirring until evenly blended. Set aside.

Combine crushed raspberries and lemon juice in a large stainless steel saucepan. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.

Ladle hot sundae topper into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Special thanks to Colleen for sharing this original recipe!

Peg's Primo Peanut Butter Cookies

Peanut Butter Cookie

If you are making this recipe for a gluten-free guest, please read our Guide to Gluten Cross-Contact.


1 cup butter
1 cup sugar
1 cup Skippy Peanut Butter
1 cup packed brown sugar
2 eggs
1 teaspoon gluten free vanilla (McCormick's or Penzey's vanilla)
3 cups of your favorite GF Flour Blend (Krusteez)
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt

Yield: 8 – 10 dozen

Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed ingredients. Mix well.
Refrigerate in a sealed container overnight.
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip fork in sugar first.

Bake at 350 for about 10-12 minutes. Time may vary depending on your oven.

Peg Notes:

You can use a single gluten-free peanut butter of choice. I happen to like the Natural Peanut Butters.

If you don't live in a 100% gluten-free household, make 100% sure the peanut butter has not been "double dipped". The easiest way to do this is to use an un-opened jar. Crumbs from non-gluten-free bread will contaminate the peanut butter and thus making it off-limits to those following a gluten-free diet. The butter dish is another huge contamination risk - it's best to get out a fresh stick. The same contamination rules applies for the Crisco & the sugars (or any product) as well.

Yes, crumbs matter.

You can also use any gluten-free flour mix you wish. Bob's Red Mill All Purpose Flour Mix is readily available in most grocery stores. This recipe is pretty forgiving when it comes to the type of GF flours. I use the sorghum flour to slightly boost the nutritional value.

Peanut butter cookie - top

5/7/21 - update recipe