Carol's latest book, Gluten-Free Cooking for Two, is now available. Designed for small households, each perfectly-proportioned recipe serves two people. You will eliminate unwanted leftovers and reduce waste when you cook right-size meals with the 125 recipes in this book. Enjoy!! Celebrate with me!!! Gluten-Free Cooking for Two has won two awards: named one of ten "Best Gluten-Free Cooking Books in 2017" by and won a Silver Medal in the 2017 Living Now Book Awards in the "Natural, Nutrition, Organic, Vegetarian" category.
Fill out my online form.

Where in the World is Carol?

Carol's in the kitchen, cooking up recipes for her next cookbook and

Watch for Carol on "Creative Living with Sheryl Borden," a PBS-TV show airing on your local PBS station during 2017-2018.

Join Carol at the National Western Complex, Expo Hall level 2 in Denver on April 21,10:30 am during the GFAF Expo Conference. See you there!

Carol’s Sorghum Flour Blend

1 ½ cups sorghum flour (or brown rice flour)

1 ½ cups potato starch (not potato flour) or cornstarch

1 cup tapioca flour/starch

Whisk together thoroughly and store, tightly covered, in a dark, dry, cool place.

Wondering how to measure flour? Here’s how:

All of the recipes in my books measure dry ingredients by whisking the flour a few times to aerate/fluff it and then lightly spooning it into a measuring cup before leveling it off with a knife. Don’t use the measuring cup as a scoop; you’ll get up to 20% more flour that way and don’t pack the flour down into the cup. Don’t use the glass, spouted measuring cups (which are for liquids) to measure dry ingredients like flour or sugar because you may get more than necessary.

If you use too much flour, your baked goods can be dry and crumbly instead of tender and moist… so measure correctly!