found some information on my own....

We've been gone on a little fall trip, so I hope you didn't think I was ignoring your post. Glad you were able to find some information. Here's my 2 cents... -Grainlady

SPELT - the ancient form of the wheat we have today (fyi - kamut, is the ancient form of todays durum wheat). Spelt has enough gluten to make a fairly good loaf of bread, and is good as a substitute for all-purpose flour in most baked goods, especially things where low-gluten is beneficial, such as quick breads, cakes, cookies, etc. If making a loaf of 100% spelt bread, don't expect a nice lofty loaf of bread, like you would get with high-protein bread flour, unless you also add some vital wheat gluten. The gluten in spelt is much less than all-purpose (or other wheat flour). It has 5,000 parts per million; compared to wheat which begins at 50,000 per million and goes up. Therefore, it takes much less kneading (when making a yeast bread) to develop the gluten. Due to the reduced amount of gluten, you may need less hydration if you substitute spelt flour for all-purpose wheat flour. Spelt is also called dinkel.

A good cookbook on the subject is "The Spelt Cookbook" by Helga Hughes. All kinds of useful recipes.

I mill spelt berries and use spelt almost as much as I do wheat, but usually in combination with wheat flour for yeasted or naturally-leavened breads. You'll find spelt flour readily available at most well-stocked health food stores. You can usually find it in wholegrain and white spelt (the bran and the germ removed). There is also sprouted spelt flour, which makes it easier to digest - available from Summers Sprouted Flour Co.

OAT FLOUR: can be milled from the whole grain (2/3 c. oat groats = approx. 1 c. oat flour), or you can mill your own from oatmeal. It can't be substituted 100% for all-purpose flour due to lack of gluten.

To make your own ground oat flour (yield: approx. 1 cup):
1. Place 1-1/2 c. oatmeal (quick or old-fashioned, uncooked) in a blender or food processor.
2. Blend or process for about 60 seconds.
3. Store in tightly covered container in cool dry place up to six months (keeps best refrigerated or frozen).
4. Use for baking, bread, thickening or dredging and browning. When used in baking, substitute up to, but not more than, 1/3 of the all-purpose flour called for with oat flour.

Oat flour has a slightly sweet taste, and the crumb of foods will be more moist and crumbly (due to lack of gluten).

SORGHUM is a flour I've developed a number recipes with. We have a mill outside of town that mills sorghum, and I developed the recipes for a tour of the mill. Once again, it is gluten-free and will not substitute for all-purpose. You will often find it used in glute-free baking.

Sorghum Flour Information

A. Problems substituting gluten-free grains.

- You may need to use additional ingredients to reduce dryness, increase volume and tenderness, and enhance flavor.

- Sorghum Flour tends to be gritty, so use with a mixture of other textures, like oatmeal. You can also use a soaked flour technique.

- Add 1/2 to 1 tablespoon of corn starch to every cup of sorghum flour to improve smoothness and moisture retention. If you are allergic to corn, arrowroot flour can be used measure for measure where corn starch is used. Guar Gum, a binding agent, can be used in place of xanthan gum for corn sensitive individuals. Use HALF as much guar gum to replace xanthan gum. Guar gum contains fiber and can irritate very sensitive intestines.

- Use xanthan gum as a binder and for moisture retention. Add 1/2 t. of xanthan gum per cup of sorghum flour for cookies and cakes; or 1 t. per cup for breads.

[Xanthan gum helps to prevent gluten-free "goodies" from crumbling, a job normally performed by gluten. Xanthan comes from the dried cell coat of a microorganism called Zanthomonas capmestris. Though it sounds like a chemical, it is actually an all natural ingredient. Xanthan gum is derived from the fermentation of corn sugars, all corn sugars are removed in the processing os xanthan gum. Xanthan gum contains NO corn protein and is considered to be corn-free.]

- Add a little extra oil or shortening if you feel your recipes are too dry.

- Add an extra egg or egg white for improved smoothness and crumb structure.

- Add a little extra baking powder and/or soda to boost rising properties.

- Mix recipes longer.

- Sorghum flour works well combined with other grain/seed/bean flours. It cuts the bitterness of bean flour. When using bean flour, the small white beans provide the least amount of "bean" flavor.

It can't be substituted for all-purpose flour due to lack of gluten.
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Nutella White Sorghum Flour Cookies

1/2 c. Nutella Chocolate Hazelnut Spread
1/2 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1 egg
1/2 c. white sorghum flour
1/2 c. dried potato flakes
1/4 c. flaxmeal
1/2 T. cornstarch
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 325F. Line cookie sheets with parchment paper.

In a large bowl, beat Nutella and butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed.

In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. Mix, BY HAND, only until ingredients are incorporated.

Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets.

Bake about 12 minutes. Remove cookie sheets from the oven and allow the cookies to rest on the sheets for 2 minutes then remove to a wire rack to completely cool. (These cookies are very soft when they come out of the oven, but get crispy when completely cool.)

Makes 65, 2-1/2 to 3 inch cookies.
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Sorghum/Spelt Banana Bread

1 c. mashed banana
1/4 c. agave nectar (or honey)
1/2 c. kefir (OR plain yogurt, buttermilk, or milk)
3 T. coconut oil (or butter), melted
1 egg lightly beaten
1 c. white sorghum flour
1 c. white spelt flour (OR wholegrain spelt flour)
2 T. flaxmeal
1 T. cornstarch
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon

1. Mix liquid ingredients (including bananas) in a small bowl.
2. Mix dry ingredients in a large bowl.
3. Make a well in center of dry mixture; add liquid ingredients, stirring until moistened. Do NOT use an electric mixer for this.
4. Spoon into two Junior loaf pans (7-1/2x3x2-1/4-inches) coated with cooking spray.
5. Bake in a preheated 350°F oven for 30-35 minutes or until a pick inserted in center comes out clean.
6. Cool in pans 5 minutes. Remove from pan and cool on a rack.
7. Yield: 2 small loaves, 13-14 slices each loaf.
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I have other recipes for cookies and one for brownies, if you are interested in them.

Thank you..I didn't think you were ignorning me...I figured you were MIA..I hope you had a wonderful trip.

Yes please share the recipes, I'll forward them all on to my mother as well.

More of my recipes.... -Grainlady

White Sorghum Peanut Butter Cookies

1/2 c. peanut butter
1/2 c. butter
1/4 c. white sugar
1/4 c. brown sugar
1 egg
1/2 c. white sorghum flour
1/2 c. dried potato flakes
1/2 c. flaxmeal
1/2 T. cornstarch
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 350°F. Line cookie sheets with parchment paper.

In a large bowl, beat butter and peanut butter with an electric mixer until light and creamy. Add the sugars and beat until fluffy. Beat in the egg just until mixed.

In a medium bowl, combine the white sorghum flour, dried potato flakes, flaxmeal, cornstarch, baking powder, baking soda, and salt. By hand, mix into peanut butter mixture, only until ingredients are incorporated.

Refrigerate dough for 20 minutes.

Using a portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets and press with a fork dipped into turbinado sugar.

Bake 8-10 minutes in a pre-heated 350°F oven. Remove cookie sheets from the oven and allow the cookies to rest on the sheet for 1-2 minutes, then remove to a wire rack to completely cool.
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Chocolate Chip/Coconut Sorghum Flour Cookies

1/2 c. butter (softened to 65°-67°F)
1/4 c. white sugar
1/4 c. brown sugar
1 egg
1/4 c. sour cream

2/3 c. white sorghum flour
1/3 c. dried potato flakes
1/3 c. flaxmeal
1/3 c. desiccated (unsweetened) coconut
1 t. cornstarch
1 t. baking powder
1 t. baking soda
1/2 t. salt

1/2 c. mini-chocolate chips

Preheat oven to 325°F. Line cookie sheets with parchment paper.

In a large bowl, beat butter until light and creamy. Add the sugars and beat until fluffy. Beat in the egg and sour cream just until mixed.

In a medium bowl, combine the sorghum flour, dried potato flakes, flaxmeal, coconut, cornstarch, baking powder, baking soda, and salt. Add to the butter mixture and mix only until incorporated. Add the chocolate chips towards the end of mixing.

Using a small portion scoop, make dough into 1-inch balls. Place on prepared cookie sheets.

Bake about 10-12 minutes. Remove cookie sheets from the oven and allow the cookies to rest on the sheets for 2 minutes, then remove to a wire rack to cool completely.

Makes 44 two-inch cookies.
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White Sorghum Brownies
(gluten-free)

1/2 c. white sorghum flour
1/2 T. cornstarch
1/8 t. salt
1/2 c. desiccated (unsweetened) coconut
2/3 c. agave nectar (or honey)
2 oz. Ghiradelli Bittersweet Chocolate
1/4 c. butter
2 eggs
1 t. vanilla

Line a 9x9-inch baking pan with Reynolds Wrap "Release" Non-Stick Aluminum Foil.

Melt the chocolate and butter in the top of a double boiler over simmering hot water. When melted, stir in agave nectar (or honey); let cool. With a whisk, stir in eggs and vanilla.

Mix together the sorghum flour and salt; add to chocolate mixture. Blend in coconut. Pour into prepared pan.

Bake in a pre-heated 350°F oven 25-30 minutes, until the top is dry or almost firm to the touch. Remove from the oven; lift the foil from the pan and set on a cooling rack. Let cool.

Thank you so much. Copied and sent off to my Mum...

Darn computer...lol