Description: There are a lot of different flour blends out there- but I never have liked the ones with bean or quinoa flour. You can’t eat the dough, it is too bitter. Baking with kids is no fun unless someone gets to lick the gooey spoon.

Ingredients:

3 cups sorghum flour
1 cup tapioca flour
1/2 cup almond flour

Instructions: Sorghum is the GFCF flour that I like most. It isn’t gritty like rice, it isn’t bitter like quinoa and bean flour, and it isn’t as allergenic as corn and soy. It is darker and denser than some, but delicious. Tapioca flour is great for holding things together and gives a nice crisp crust. Almond flour is mild tasting and adds protein. Sorghum is higher in protein as well, making this good for autistic kids- getting protein in them is so important. You can make big batches of this and keep it in the fridge for substituting. If your family is allergic to nuts, just leave out the almond flour.