Sorghum flour is now available in Türkiye. That’s why I wanted to share this recipe with you.

🌸 1 cup sorghum flour – alternatives below

🌸 1 egg white (for the dough), yolk (for brushing on top)

🌸 1 tsp baking powder

🌸 1 tsp mahlep (ground anise)

🌸 4 tbsp olive oil

🌸 1 tsp clarified butter (olive oil or clarified butter/butter can also be used)

🌸 A pinch of salt and 1 tsp dried vegetables (any spices you like, optional)

🌸 1/4 cup water (left about one finger’s width at the bottom as shown in the picture)

🌸 1 piece of goat cheese

I kneaded everything together and it’s ready! The preparation is in the video at the link below.

It baked in a 170-degree turbo oven for exactly 30 minutes.

https://www.instagram.com/p/CoPK4lpod4_/?hl=en

This flour has just entered the gluten-free world. I liked it. The taste is neutral. Its texture is similar to cornmeal, and I think it’s great for crispy things. It definitely needs an egg to bind it, I think. Maybe psyllium husk would work too, I haven’t tried it yet.

I think it has the perfect balance of texture and quantity with buckwheat flour, cornmeal, oat flour, and wheat flour. Therefore, all of these flours can be substituted in this recipe, but please follow the consistency shown in the link. It’s a high-fiber, very filling flour. Welcome to our lives, sorghum! 🤩