After our morning walk today my son (18 months) and I decided to bake some muffins. Let me tell you he bakes like he is playing in a sand box so my kitchen and both of us are a mess. This is also why there are no "in the process" pictures. I used sorghum flour for this recipe, I love the taste and it is the closest in texture and taste to traditional wheat flour of any of the gluten-free flours. You can use any flour you want though, brown rice, buckwheat (ground from raw groats is nice) or even almond. I also choose sorghum because it is a little cheaper and baking with the wee one half of the ingredients are on the floor.