Let the ensemble sit for at least 30 minutes, or up to two days (this allows the gluten in the flour to relax, and yields a better texture, but you can skip this step if you’re in a hurry, or ...

Sorghum comes in a few types, each of which has different uses. Grain sorghum is a grass that’s used to feed livestock and is made into flour for the food we eat.

The accompanying crepe recipe comes from Jacqueline Mallorca's recent book, "Gluten-Free Italian: Over 150 Irresistible Recipes Without Wheat -- From Crostini to Tiramisu" (DeCapo, $18.95 ...