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

If you decide to use bread flour, one of the tips for using high-protein flour is to add a little more fat - above the amount called for in the recipe. Where the additional fat coats the flour, it blocks the water from being absorbed, so it also reduces the amount of gluten that is developed. Be sure to keep mixing to a bare minimum. You could also use a blend of bread and cake flour and use the regular amount of fat in the recipe. I disagree with Linda about the protein content being "miniscule". There are more baking "mistakes" made by using the incorrect flour. High-protein flour gives you tough pastry, cookies, and cakes..... Hydration will be completely incorrect - as the chart below will show. Information from "CookWise" by Shirley O. Chorriher: Cake flour - 8 g. of protein per cup National Brand (Gold Medal, Pillsbury) Bleached All-Purpose - 9-10 g. of protein/cup National Brand Unbleached All-Purpose - 12+ g. protein per cup Northern Unbleached All-Purpose (King Arthur) - 13 g. protein per cup Bread Flour - 13-14 g. protein per cup ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The water absorption capacity of white flours for 1-cup of water to form a sticky dough ball in a food processor: 14 g. protein Bread Flour - 2-cups (packed) + 1 T. 13 g. protein Unbleached Flour - 2-cups (packed) + 2 T. water 12 g. protein All-purpose Flour - 2-1/4 c. 11 g. protein All-purpose Flour - 2-1/3 c. + 1 T. 10 g. protein All-purpose Flour - 2-1/2 c. 9 g. protein Southern All-purpose - 2-1/2 c. + 2 T. 8 g. cake flour - 2-3/4 c. -Grainlady

Coconut flour is a great, low carb substitute for baking. I like to use it for shortbread-type cookies, bars, or even pie crusts: Best Low Carb Peanut Butter Cookies Crispy, dense and satisfying, a low carb peanut butter cookie. Subtract the fiber and they are almost 2 carbs each. Author: Laura Hickman Recipe type: Dessert Serves: 24 cookies Ingredients ½ cup coconut flour 1 cup granulated Splenda 1 cup peanut butter (creamy or crunchy, you choose) 3 eggs ¼ tsp salt 1 tsp. vanilla extract Instructions Heat oven to 350 degrees Prepare baking sheet with baking parchment or cooking spray. Mix all ingredient in mixer until well combined and dough has formed. Using a tablespoon measure, make balls of dough and place balls on pan. (They don't need to be far apart, they don’t puff up.) Flatten cookies slightly making a crisscross mark on cookie with a fork. Bake for 15-17 minutes till edges are golden brown. Nutrition Information Serving size: 1 cookie Calories: 69 Fat: 5.0 Carbohydrates: 4.6 Sodium: 60 Fiber: 2.8 Protein: 2.9 Low Carb Lime Coconut Bars 3/4 cup coconut flour 1/4 cup sesame flour or almond flour 1 1/4 cup Swerve sweetener, divided 1/4 teaspoon sea salt 1/4 cup coconut oil, room temperature 4 eggs 1/2 cup lime juice 1 tablespoon lime zest 1/2 teaspoon coconut stevia 1/4 cup unsweetened coconut flakes Instructions Preheat oven to 350 degrees. Line an 8 by 8 baking dish with parchment paper. Whisk the coconut flour, sesame flour, 1/4 cup Swerve together and salt. Cut the coconut oil into the dry ingredients with two butter knifes or use food processor and pulse until combined. Press this mixture onto the parchment paper and spread as evenly as you can with your hand. Bake for 10 minutes. While the crust is cooking, beat the eggs, lime juice, zest, remaining 1 cup Swerve and coconut stevia. Once the crust is done, remove from oven and pour this egg mixture onto the crust. Sprinkle coconut flakes evenly over the top and bake for 12-15 minutes or until the center is set. Allow to cool for 10 minutes then remove by lifting the ends of the parchment paper and place onto a cutting board. Slice into bars and enjoy! Best if kept refrigerated. Notes: Weight Watchers Points Plus: 3*, Net Carbs: 3.2g*

I was gluten free for two years for health reasons, so I have made many recipes with coconut flour. Whenever I make coconut flour cookies, they always end up super dry. i like the coconut flavor, but the baked goods normally turn out sooo dense. I mean, you can bake with coconut flour. It will work. But for cookies, mine always ended up dry. They still tasted good though.