Invented during the Coronavirus lock-down of Spring 2020, this all-purpose blend is a tasty and subtle 1:1 substitute for AP wheat flour in most sweet and savory recipes. To make it,  place 1 part (1 cup) sorghum flour, 1/2 part (1/2 cup) tapioca starch, 1/2 part (1/2 cup) gluten-free rolled oats and 1/4 part (1/4 cup) millet flour in a large zip-lock bag. Seal tightly, then toss, shake and roll until all ingredients are thoroughly mixed. Allow dust to settle before opening bag. Double, halve, or quadruple the recipe as needed.

This take on the Lenten classic adapts a King Arthur Flour recipe, changing it to gluten-free with flavors unlocked by a sourdough starter. Although the recipe calls for millet sourdough starter, you could also use brown rice or quinoa. The flavors will be slightly different but still very good.

Yield: a dozen 1 1/2 ounce buns.

Time to make: 45 minutes mixing and prep; 3 1/2 hours proof; 20 minutes oven dwell

If baking is your game, the 9 Grain Flours are your new inspiration. Explore the vast flavor range and performances characteristics of the non-glutenous grains. From delicate puff pastries to exotic and unexpected treats, the recipes on this site will thrill, satisfy and provoke. Click a grain name or enter a search term. Everything here is free and easily accessed. No pop-up (or any!) advertising. No data collection. Just great new foods.