<<Disclaimer: Verify this information before applying it to your situation.>>

After reading that sorghum is anti inflammatory, I just HAD to try it.  I found some light sweet GF sorghum flour (Bob's Red Mill) & made some muffins from it.  They turned out great.  My son likes them.   They look & taste kinda like a bran muffin. 



1 cup sorghum flour

1 cup GF flour mix (any kind) minus 2 tablespoons

2 tablespoons flax seed meal 

1/4 cup sugar of your choice

1/2 teaspoon salt

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon xanthan gum



3 egg yolks (or one whole egg)

1/4 cup coconut oil, melted

1/2 cup yogurt, kefir or buttermilk

1/2 cup plus 2 heaping tablespoons applesauce



(This recipe could be made dairy free by using all applesauce instead of applesauce plus yogurt.)



Preheat oven to 400 degrees F.  Grease 11 muffin tins.  Mix dry ingredients.  Stir in wet ingredients 'til just moistened.  Do not over stir; batter may be lumpy.  Fill muffin tins about 2/3 full.  Bake 13-14 minutes.  (The recipe is supposed to make 12, but I ran out of batter at 11.)



Valerie in Tacoma
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