Gluten Free Sorghum Cake
1
Person talking
A light and easily changed cake recipe for all of those Gluten Free people out there.
- Ready In:
- 1hr 15mins
- Serves:
- Yields:
- Units:
1
Person talking
ingredients
- 1 cup sorghum flour
- 1⁄4 cup tapioca flour
- 2 tablespoons amaranth flour
- 1⁄4 cup brown sugar (packed)
- 3⁄4 cup white sugar
- 1 tablespoon soy lecithin
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons xanthan gum
- 1⁄2 teaspoon salt
- 1⁄2 cup water
- 1⁄3 cup olive oil
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon molasses
directions
- Mix all dry ingredients in a large mixing bowl.
- In a medium mixing bowl combine water, oil, eggs, and vanilla. Mix and while mixing add molassas to prevent it from sticking to the bottom of the bowl.
- Combine wet and 1 1/4 cups dry ingredients and mix well. Place batter into two small loaf pans and bake at 350 degrees for 30 minute.
- You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.
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This is by far the best G/F cake/bread I have tried. I like that it doesn't use soy or garbanzo flour, since I don't care for the "aftertaste" of those. This turned out moist and flavorful. I did mine in a 9-inch round baking dish. I am going to give the banana suggestion a try, and maybe applesauce. Thanks for posting this keeper.Reply
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A light and easily changed cake recipe for all of those Gluten Free people out there.
