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Sorghum Flour Blend
Whole grains without gluten

1-1/2 cups sorghum flour 1-1/2 cups potato starch or cornstarch 1 cup tapioca flour Whisk together and store, tightly covered, in a dark, dry place. Sorghum Pizza Crust Makes crust for one pizza 1 tablespoon active dry yeast 1 teaspoon sugar 3/4 cup warm milk of choice (110 degrees) 2/3 cup sorghum flour, plus more for sprinkling 1/2 cup tapioca flour 2 teaspoons xanthan gum 1/2 teaspoon salt 1 teaspoon Italian seasoning 2 teaspoons olive oil 2 teaspoons cider vinegar

Your favorite pizza sauce and toppings (such as cheese and pepperoni) Place oven racks in bottom and middle positions. Preheat oven to 425 degrees. Dissolve yeast and sugar in warm milk for five minutes. In food processor, process all ingredients, including yeast mixture, until well-blended or, mix in a medium bowl on low speed with an electric mixer. The dough will be soft. Place dough on a greased (not cooking spray) 12-inch nonstick pizza pan. Liberally sprinkle sorghum flour on dough; then, press dough into a smooth layer with your hands, continuing to dust with flour to prevent sticking. Make the edges somewhat thicker to keep the toppings in place. Bake pizza crust 10-12 minutes on the bottom rack. Remove from oven and add sauce and toppings. Bake on middle rack until top is nicely browned, about 15-20 minutes. Remove from oven and cut into 6 slices. Serve warm. All materials courtesy of Family Features; recipes courtesy of Carol Fenster, author of Gluten-Free 101: Easy, Basic Dishes without Wheat (Savory Palate, 2010). For more about sorghum, and more recipes, visit