Top 8 allergen free, coconut free, corn free, refined sugar free
Yield: 2 dozen
1 cup sorghum flour
1/2 cup white rice flour
1/2 cup tapioca flour
1 tablespoon corn free baking powder
1/2 teaspoon salt
3 tablespoons honey
1/4 cup oil (I like extra light olive oil)
1/2 - 3/4 cup water, depending on how thick you want them
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper if tolerated.
Combine all dry ingredients and blend well with a whisk.
Stir in wet ingredients until it all comes together. You may need to slowly add some extra water to moisten more. If you let the dough sit for a bit and liquid rises to the surface, it's too wet. To adjust you can sprinkle in more flour.
Scoop batter onto parchment paper-lined sheets, with a small spoon. Bake for about 20 minutes. Let cool on wire rack. If you have any leftovers, store in an airtight container.