Gluten Free Sorghum Cake
- 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
- 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.
sorghum flour, tapioca flour, amaranth flour, brown sugar, white sugar, soy lecithin, baking powder, xanthan gum, salt, water, olive oil, eggs, vanilla, molasses
Taken from www.food.com/recipe/gluten-free-sorghum-cake-413982 (may not work)