1 1/4 cup sorghum flour
3/4 cup sweet rice flour
2/3 cup arrowroot flour
2 cups cooked quinoa
1 tablespoon corn free baking powder
1 teaspoon fine sea salt
3 tablespoons honey (need more)
1/2 teaspoon blackstrap molasses
1/4 cup extra light olive oil
1 1/2 cup water
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.