Adopt a Gluten-free Blogger: Reviews of Millet Sorghum Recipes by Karina the Gluten-free Goddess

irishsoda9It has been quite a few months since I had the courage to participate in my Adopt-a-gluten-free-Blogger event. I have always been quite devoted to the idea of following my fellow bloggers’ recipes as written the first time around, and my limited ingredient options during the past few months made this difficult to say the least. However, being top eight-allergen free and rice shy at the moment, it occurred to me that the one blogger who might have options for me was our own Allergic goddess, Karina. I’ve always been inordinately fond of rice and rice blends in baking. And, barring that, I like to use bean flour blends. What to do when both are (temporarily) off the menu? Find someone who relishes the challenges of dairy and egg-free baking like Karina, and luxuriates in the stretchy, wholesome goodness of sorghum and millet, or course! Before I began this whole experiment, I had to make sure Baby Yum could tolerate a few fundamental ingredients, largely Hemp Milk, Ener-g Foods Egg Replacer, Sorghum, and baking powder. Happily, all ingredients seemed to work well with her delicate tummy. Because I’m doing potato starch and corn “light” at the moment, I did substitute arrowroot starch for the potato starch in Karina’s recipes, and alternated between coconut milk and hemp milk.

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irishsoda3One of the first recipes I tried was Karina’s Vegan Gluten-free Irish Soda Bread recipe. I have never been that appreciative of Irish Soda bread (sorry Bette Hagman), but the Millet-sorghum base in this recipe intrigued me, as well as the inclusion of caraway seed. I never met a caraway seed bread recipe I didn’t like… and this recipe was no exception. I used coconut milk instead of the alternative, and arrowroot starch instead of potato starch. I shaped it, baked it, let it cool (as much as I could bear to wait) and sliced it. Heaven! One of the best quick breads I’ve ever had. It is sweet, yet savory, and each bite is crunchy when toasted yet melts in your mouth at the same time. This will go into my regular rotation!

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kengmuf3I also tried Karina’s Vegan Gluten-free English Muffin Recipe. I’m a big fan of any round, yeasty bread product, whether it be Crumpets, English Muffins or buns, and I had high hopes for this recipe. Bette Hagman has spectacular recipes for gluten-free crumpets that I’ve enjoyed for years, and I was hoping Karina could help me make one using sorghum flour as the tasty base. Happily, this recipe did not disappoint in the slightest, even with the substitution of arrowroot starch for the starch flour. The dough was elastic and light, and I knew before I even poured them into the molds that this recipe was going to be a winner. I did make one error when I took them out of the oven- greedily sawing one out of the mold and trying to cut it in half and drizzle it with olive oil right away. Perhaps due to the arrowroot starch, they are delicate and if you rush these beauties by threatening them with a knife right away they may deflate and you may miss out on the optimal light-hole riddled english muffin experience. I found out that if you let them cool entirely and THEN delicately remove them, you can gently saw them in half with no damage to the structure of the muffin. Or if you just can’t wait (understandable, when you smell these lovelies in the oven), you can gently rip them apart (in half, horizontally) without entirely destroying them. These english muffins made me realize I’ve been giving sorghum a bum rap all these years. Just because there are some bad recipes using sorghum doesn’t mean the grain is bad… and these wonderful, faintly nutty, whole-grain flavored muffins are proof. I forced myself to freeze half of the first batch, but happily made another batch the next time sorghum day rolled around. And I’m sorry to say, none of those made it to the freezer. They made an excellent base for a sunbutter and jelly sandwich when I went out for a bachelorette party… and were just as good when i gobbled them with some no-soy margarine and dill. Karina should get a medal for these English Muffins. They are that good. *I also found that if you are greedy like me, you can squeeze 8 muffins out of the recipe. Just be slightly stingy when pouring the batter into your molds.


kbreakbarsI also tried one of Karina’s quinoa-based recipes for what she calls a Vegan Breakfast Brownie. I love eating dessert for breakfast, but it is usually a guilty pleasure I don’t share with others. Who, me, eat half a gluten-free apple pie for breakfast? I don’t know what you’re talking about. Honest. But our decadent gluten-free goddess has no such compunctions, brazenly throwing out recipes for brownies that you are SUPPOSED to eat at breakfast time. My heroine. Who could feel guilty about a high protein treat stuffed with quinoa, anyway? I’m sure all that healthy goodness cancels out the chocolate chips, although not in flavor! These breakfast brownies are worthy of the name, and they travel gloriously well. You can also individually wrap them and freeze them. Brilliant! *I take them out of the plastic wrap and either defrost by leaving them out at room temperature or microwave on half-power. Perfect with a steaming Americano!


Of all the recipes I tried from Karina’s site, the only one that didn’t quite work for me was her Vegan gluten-free Herbed Flatbread Recipe. Perhaps the temperature of my liquids was off… but it just didn’t rise and look as lovely as her images. However, since I actually have a vegan gluten-free pizza crust recipe that works for me, I wasn’t too worried about it, especially since every other recipe was a keeper.


The one thing this little experiment taught me is that Karina’s title of “gluten-free goddess” is well deserved. All of us with gluten-intolerance and multiple intolerances can find yummy recipes, inspiration, and a bit of magic over at the Gluten-free Goddess’s Blogspot. What’s your favorite Gluten-free Goddess recipe? Share in the comments!

Recipe Recap:
Gluten-free English Muffins
Gluten-free Irish Soda Bread
Gluten-free Quinoa Breakfast Brownies
Gluten-free Herbed Flatbread

This isn’t the first time I adopted Karina! I also adopted her in 2008 and made her tasty gluten-free Mac-n-Uncheese Recipe.

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9 Responses to “Adopt a Gluten-free Blogger: Reviews of Millet Sorghum Recipes by Karina the Gluten-free Goddess”

  1. These look great Sea! And I agree that Gluten Free Goddess is the perfect title for her.

    I made her vegan pumpkin pie filling for Thanksgiving and it was by far the best pumpkin pie I’ve ever had.

  2. Oh my gosh!! These sound delightful! I’m not a caraway seed fan, but love cumin (& wonder why more bread recipies don’t suggest that as an option!!) & can totally see making these with Cumin :)
    I love using sorghum flour, really enjoy that taste, & the more ‘whole grain’ feel to the resulting breads. Quinoa & millet are two other favorites (I haven’t used quinoa flour, more often add some cooked cereal that inc. quinoa, & reduce the liquid)

  3. Hi, I came across your blog quite by accident. My new blog:

    is focused on finding foods that are allergen-free — no wheat, soy, milk, eggs, nuts, peanuts, fish or shellfish. Most of these solutions end up being gluten-free as well. Did I understand that you are also avoiding rice?

    I’m not sure I quite get the concept of the adopt-a-gf-blogger idea, but I’m interested to see how this goes. Please come visit me too!

  4. those look amazing…thanks for sharing!

  5. I love her “Delicious Gluten Free Bread” and make it all the time! I also really liked her Sweet potato cornbread recipe, as well as some of her summer quinoa salads.

  6. Hi! enjoying your blog and let me tell you, we LOVED your un-chicken soup! I was a little leary b/c of all the herbs, but it worked out beautifully. For Karina’s flat bread, I make it all the time-just spread out as thinly as possible on a cookie sheet and cook as directed.

  7. [...] Skillet Cornbread with Green Chilies and Cinnamon And speaking of the Gluten-free Goddess, I adopted her as well, and spent the month experimenting with her various sorghum and millet recipes. I started with her divine Caraway Seed Irish Soda bread that converted me to Irish Soda Bread [...]

  8. Wow- I am so honored! And not to mention, all warm and fuzzy. Thank you so much for your kind words. You made my day- my week! And Shannon- great tip on the flatbread recipe; I’m going to try making it thinner, too.

    Much love xox Karina

  9. Hi! Someone in my Facebook group shared this website with us so I came to look it over. I’m definitely loving the information. I’m book-marking and will be tweeting this to my followers! Fantastic blog and great style and design.

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