Sorghum Flour Waffles


2 eggs (separated)

1 cup rice milk

cup corn oil

? cup Nu Life Market's White Sorghum Flour

2 tablespoons sugar

4 teaspoons gluten-free baking powder

? cup potato starch

1 teaspoon xanthan gum

1 teaspoon salt


Beat egg yolks, stir in rice milk and oil. Add flour, sugar, baking powder, potato starch, xanthan gum and salt (for best results, whisk together before adding to liquids); stir until all lumps are gone. Beat egg whites until stiff and gently fold into batter. Bake and serve according to your waffle-iron instructions.

Thin & Crispy Sorghum Pizza Crust


1? cup Nu Life Market White Whole Grain Sorghum Flour

? cup potato starch

4 teaspoons gluten-free baking powder

teaspoon salt

teaspoon cream of tartar

2 teaspoons sugar

2 teaspoons xanthan gum

cup shortening

? cup rice milk

Garlic powder or granules

Olive oil


Preheat oven to 450F. Put dry ingredients into a bowl and whisk briskly to mix. Add the shortening to the dry ingredients in small chunks. Using a pastry fork, cut shortening into the flour mix until it is a crumbly texture. Add rice milk. Mix together until dough forms a sticky ball. Knead dough on a floured surface. Continue to work dough, adding flour if necessary. Dough is ready when it no longer sticks to your hand. It will have a slightly silky feel. Roll dough into ball and place on ungreased pizza pan. Flatten dough and pat toward edges of pan. Brush with olive oil. Sprinkle with garlic powder. Gently roll the edges over to form a ridge. Bake for 12 minutes at 450F. Top with your favorite toppings and bake for an additional 10 to 15 minutes.

Deep Dark Chocolate Sorghum Cupcakes


2 cups sugar

2 cups Nu Life Market Black Whole Grain Sorghum Flour

cup tapioca starch

cup baking cocoa

teaspoon gluten-free baking powder

1 cup potato starch

1 teaspoon salt

1 teaspoon xanthan gum

2 eggs

1 egg white

1 cup dairy-free rice milk

cup vegetable oil

2 teaspoons vanilla

1 cup boiling water


Preheat oven to 350F. In large mixing bowl, stir together sugar, sorghum flour, tapioca starch, cocoa, baking powder, baking soda, potato starch, salt and xanthan gum. Add eggs, egg white, rice milk, oil and vanilla. Beat on medium speed for 2 minutes. Remove mixer, stir in boiling water. Pour batter into prepared pans (greased and floured). Bake about 20 minutes. Cool 10 minutes; remove from pans to wire rack. Cool completely before frosting.

Makes about 27 cupcakes

Source: Nu Life Market