tag:blogger.com,1999:blog-301791108611372665.post355209929671632421..comments2024-01-29T03:04:24.219+11:00Comments on Flinders Family Freer: Glue-tin gluten stodgeAnonymoushttp://www.blogger.com/profile/12315551718688781746noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-301791108611372665.post-22829514728388080602011-06-27T09:52:28.040+10:002011-06-27T09:52:28.040+10:00I'll try them, Cedar - eggs we have lots of :-...I'll try them, Cedar - eggs we have lots of :-)<br />Sorghum is one of those love-it or hate-it things. It's mostly used in making beer in South Africa (no European beer - more a cloudy ginger-beery sort of stuff, with the texture of gruel. I don't like it) it is also used a breakfast porrige I like and Barbs can't stand.Anonymoushttps://www.blogger.com/profile/12315551718688781746noreply@blogger.comtag:blogger.com,1999:blog-301791108611372665.post-34769863070121974892011-06-26T22:03:55.457+10:002011-06-26T22:03:55.457+10:00Just don't try sorghum flour. It smells like… ...Just don't try sorghum flour. It smells like… well, Let's just say I won't try it again. My daughter is allergic to gluten, and my mother and sister both have celiac, so I've learned a few recipes. For a gluten free cookie that is fabulous, one cup sugar, one cup peanut butter, and one egg. Mix, drop on pan by the tablespoon-full, and bake at 375 for 10-12 minutes. They are so rich and sweet.Cedarhttps://www.blogger.com/profile/06335404569894164715noreply@blogger.com