Quick sorghum bread

I made this as an alternative to corn bread. It's gluten free, casein free, soy free, rice free, potato free, corn free and egg free. Still, it's good.

2/3 cup sorghum flour
1/3 cup tapioca starch
2 tsp baking powder
2 tsp xanthan gum
1 tsp sea salt
2 tbsp honey
2 tbsp oil
~2/3 cup water

Grease a bread loaf pan. Heat oven to 375. Mix dry ingredients. Add honey and oil. Add water. Whisk until blended. Shouldn't be too dry, like cookie dough, and shouldn't be runny like a quick bread batter. Scoop into the bread pan. Flatten with wet spatula. Bake 20-25 mins.


Anonymous said…
I have made this bread a handful of times and it keeps falling after it is baked. I have reduced the salt a bit could that be why? Any other ideas? Still love the bread. My daughter is able to have sandwiches again after nearly two years of trying to find a bread the whole family can enjoy.
Anonymous said…
I also made this bread and it fell after baking... i too reduced the sodium a little though- any suggestions?... it seemed very doughy after the full cooking time
Anonymous said…
After several more attempts I decided to bake about 10-20 min longer and it seemed not to fall as much. Best loaf yet!

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