Sorghum Bread

This recipe has a similar texture to cornbread. The sorghum tastes like a mix of wheat and corn, or at least it’s mild and not too nutty like many other gluten-free flours. It bakes to a coarse consistency though, like corn, so if you want yours to be fluffier replace up to 1/3 of the flour with quinoa flour or some other fine flour. My daughter prefers hers sweet but you could take out a few tablespoons of sugar if you prefer yours more savory.

2 eggs

7 tbs sugar

4 tbs canola oil

1/2 tsp vanilla extract

2/3 cup sorghum flour

Dash salt

About 1/6 cup water

Preheat the oven to 350. Place the whites in one bowl and the yolks in another. Beat the whites until you get defined peaks. Add 6 tablespoons of sugar to the whites, one at a time, whisking well after each tablespoon. To the yolks add 1 tbs of sugar, the canola oil and vanilla. Pour the yolk mixture in to the whites slowly and mix well. Add the flour mixed with the salt alternating with the water. You don’t want to add so much that your batter becomes watery, just add a bit at a time when you see that the flour is making the batter too thick to mix easily. You need to preserve the smoothness of the batter so you don’t lose the egg bubbles made in the whites. That’s the only thing that’s going to make your bread rise. Once everything is mixed, pour it in to a mini-loaf pan greased with canola oil or a half dozen cupcake pan. Bake at 350 for 30-40 minutes, until a toothpick inserted in the middle comes out clean.