Thanks for this recipe. It's a really nice bread. I did it all in the breadmachine, using 3 cups of flour and kneading in additional flour after, until it felt good in my hands. I did try subbing out half the oats for oatbran and I like the results. I actually used about 3/4 oatbran and 1/2 cup of oats. I really like the flavor. Is Bob's Red Mill Grain cereal like Red River cereal? We always have a box of Red River in the pantry and I'm thinking this would be similar? I also reduced the honey by half, but added no molasses. it still tastes great with just 1/4 cup of honey.

I agree, they are very good, though I made them without the white chocolate (don't like it), and I used a lot less cranberries. It's a good cookie dough, too, which is the real test of a cookie.

Angel Chicken 6 skinless boneless chicken breast halves 1/2 cup butter 2 (0.7 oz) pkgs. Good Seasons Italian salad dressing mix 2 (10 3/4 oz) cans condensed golden mushroom soup 1 cup dry white wine 8 oz. tub cream cheese with chives & onion Hot cooked angel hair pasta Place chicken in a 3 1/2 to 4 quart electric crockery cooker. In a medium saucepan, melt the butter. Stir in the dry Italian salad dressing mix. Stir in mushroom soup, white wine, and cream cheese until combined. Pour over the chicken. Cover and cook on LOW heat setting for 4 to 5 hours. Serve chicken and sauce over hot cooked pasta. Makes 6 servings King Ranch Chicken 1/4 cup butter 1 medium red pepper seeded and diced 1 large onion, chopped 2 cans (4 oz dr.wt.) sliced mushrooms, drained 1 (10 3/4 oz) can cream of mushroom soup 1 (10 3/4 oz) can cream of chicken soup 2 (16 oz) jars Pace picante sauce (mild or medium) 4 cups grated cheddar cheese and Monterey Jack cheese blend 1 tsp chili powder (mild) 1 tsp. garlic powder 20 corn tortillas, torn into bite size pieces 3 cups cubed cooked chicken (can buy chicken breast and just boil until cooked) Preheat oven to 325 degrees. Grease 13x9" pan; set aside. In large saucepan, melt butter and sauté onions and red pepper until tender. Add mushrooms and sauté additional 2 minutes. Add soup and seasonings, Pace picante, and chicken. Heat and stir until well blended. Spoon some of the sauce (just enough to barely cover the bottom of the 13x9" pan. Over this, scatter 1/3 of the torn tortillas, 1/3 of the sauce, then 1/3 of the cheese; repeat twice, with cheese on top. Bake 40 minutes or until hot and bubbling. May cover with foil if the cheese over browns. Serves 8 to 10 Serve with salad and rolls.

Ironically, I was using coconut flour (and also nut flours) long before I went gluten-free as a way to reduce high-glycemic foods in our diet. When it comes to sorghum flour, I suggest milling your own, but I suggest that with all the whole grains because "fresh is best" - for the flavor as well as the nutrition. Sorghum is soft enough you can mill it in small batches in a coffee/spice mill. Sorghum flour tends to be gritty, so try to use it with a mixture of other textures, like oatmeal, unsweetened coconut.... Using the "soaked flour" method also helps; and when you make cookies, chill the dough overnight and that will help eliminate the grittiness. --Add 1/2 to 1 T. of cornstarch to every cup of sorghum flour to improve the smoothness and moisture retention. Arrowroot or tapioca flour can also be used measure-for-measure for cornstarch, or you can use 2 T. of Ultra Gel for every T. of cornstarch. --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. --Add a little extra oil or solid fat if you think your recipes are too dry. --Make small cakes, large cakes can dry out quickly. --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. --Interestingly enough, you may find mixing doughs and batters longer than what you think would be necessary also helps the end results. --Sorghum flour works well combined with other grain/seed/bean flours. When working with bean flour, mill small white beans because they have the least amount of "beany" flavor. Sorghum flour, in combination with bean flour, helps cut the bitterness of bean flour. --You can also help "mask" some of the strong flavors of these gluten-free flours by choosing brown sugar, or even better, coconut palm sugar, or maple sugar, over white sugar. --Many gluten-free products and recipes use flour/starch mixtures that tend to be very low in vitamins, minerals and dietary fiber, and are high-glycemic, which can raise the blood sugar of diabetics. I tend to side on healthier ingredients and milling my own grains/seeds/beans for improved nutrition from the commercial all-purpose flour mixtures. Even though these commercial all-purpose flour mixtures are gluten-free, they are not healthy options, in my opinion, so I wouldn't use them frequently. You are potentially trading one health issue - gluten - for another. --Adding legume flours, ground flax, ground chia seeds, amaranth, quinoa, buckwheat, millet, and flour milled from corn (especially high-nutrient blue corn), are going to add a wider variety of nutrients, vitamins, and antioxidants. Nut flours add protein to keep the glycemic impact lower. --Potato starch is often used in combination with other gluten-free flours, but you can also add dried potato flakes to baked goods, which will aid in holding moisture. --Benefits of using sorghum flour. Sorghum is high in insoluble fiber, with relatively small amounts of soluble fiber. The protein and starch in sorghum endosperm are more slowly digested than many other cereal grains. The slower rate of digestibility of sorghum products may be beneficial to diabetics over using high-glycemic flours and starches. --Sorghum flour tastes similar to wheat flour and is mild-flavored. --Sorghum flour mixes well with corn flour in tortillas. -Grainlady