On May 4, 9:07*am, "Steve Freides" > wrote:
> Both my wife and my sister are now eating gluten-free. *(Neither
> diagnosed by a medical profession, but both demonstrably better in my
> opinion for the change. *Note that I have no interest in following this
> path for myself - I like gluten.)
>
> I happened to pick up some snicker-doodle (where'd _that_ name come
> from?) cookies at Trader Joe's the other day and noticed when I got them
> home that they are gluten-free and free of a bunch of other stuff as
> well - they're made from sorghum flour instead of wheat flour. *My wife
> was happy eating them last night.
>
> Anyone cooking with this sorghum flour or sorghum in any other form and
> have any observations about it to share? *What I read online suggests
> it's a more popular in warmer climates and amongst poor people, neither
> of which is terribly helpful for me to know in the kitchen.
>
> -S-

Never cooked with it, but it's a favorite topping (instead of syrup)
on pancakes, waffles and French toast, for me.

N.