Alternative Flours, Part 2

More  gluten free flour choices for your cooking:Arrowroot flour: Arrowroot flour is ground from the root of the plant.  It is tasteless which make it an excellent thickening in any recipe.Buckwheat flour: The kernels can be pulverized in a food processor to make flour. This flour has strong nutty flavor and it is better to combine it with tasteless flour in recipes.Corn flour:Ground from corn. It comes in yellow, blue or white colors.  Yellow and blue have anti-oxidants and protein than the white corn flour.  Used to make corn bread and tortillas, as well as polenta.Dhokra: A flour from India, made from a blend of rice, lentils and chickpeas.  It is used to make cakes that look like cornbread squares.Millet flour: Comes from a grass family and used in African and Asian countries.Quinoa flour:Quinoa is a grain that is used in South America. Quinoa is high in protein.White Sorghum flour: It comes from a grass family.  It is made from grinding the sorghum grain.  It has mild taste which make it a good flour to replace wheat flour in recipes.  It is one of my favorite flour to use in making cookies and cakes.Soy flour: Made from grinding soy beans.  High in fat and high in protein, but the fat has a strong flavor.  You can replace up to 1/5 of the flour called for in your recipes.Tapioca flour: Tapioca flour is made from the root of the cassava plant.  It is a light, soft and fine flour.  It add little chewiness to baking products.Fava bean flour:A ground dry fava beans.  This flour is high in protein which make it require more liquid in baking.  It does has a high strong flavor.Almond and Hazelnut flours:  Both flours are made for grinding almonds and hazelnuts.  These flours high in protein and flavors which make them excellent flour in cookies.Double Chocolate Sconesmakes 101 1/2      cups white sorghum flour1/2         cup almond flour1/3         cup un-sweetened cocoa powder1/2         cup packed brown sugar1/2         cup olive oil1/2         cup orange marmalade1             cup plain non-fat yogurt2            teaspoons baking soda1/4       teaspoon salt1           egg, beaten1/2      cup semisweet chocolate chips-In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda and salt.-Add olive oil and mix until mixture resembles coarse crumbs.-Whisk egg and yogurt and orange marmalade and then add the flour to the flour mixture.  Mix well, and then add the chocolate chips.-On a lightly floured surface, gently knead dough until dough is nearly smooth.  Pat dough into a 9-inch circle and cut into 10 wedges.-Place wedges 1 inch apart on a cookie sheet, and then bake for 30 minutes.-Remove from the oven and allow them to cool before serving.