Sorghum Flour Bread Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350���F and grease a loaf pan.
• STEP 2.In a large bowl, whisk together the sorghum flour, tapioca flour, baking powder, baking soda, and salt.
• STEP 3.In a separate bowl, mix together the eggs, honey or maple syrup, melted coconut oil, and apple cider vinegar.
• STEP 4.Gradually add the wet ingredients to the dry ingredients and mix until well combined.
• STEP 5.Pour the batter into the greased loaf pan and smooth the top with a spatula.
• STEP 6.Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
• STEP 7.Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
• STEP 8.Slice and serve!

Cooking Tips

• Make sure to use sorghum flour specifically labeled as gluten-free.
• For a lighter texture, you can add 1/2 teaspoon of xanthan gum to the dry ingredients.
• Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Storage and Serving

• This bread is delicious toasted and can be enjoyed with your favorite spreads like butter, jam, or avocado.
• It can also be used to make sandwiches or as a base for bruschetta or crostini.
• To freeze the bread, slice it and wrap each slice individually in plastic wrap. Place the wrapped slices in a freezer-safe bag or container. Thaw them in the refrigerator or toast them directly from frozen.