72.Sorghum Bread : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.


¼ pint / 150 ml water or milk

1 or 2 eggs

1 small banana

4 oz/100g grated apple

4 oz / 100g sorghum flour

4 oz / 100g rice flour

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

1 oz / 25g fat or 2 tablespoons olive oil

A dark brown bread with a soft texture and mild flavour


Beat the banana and apple to a smooth pureéwith the milk and egg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with two tablespoonsof oil .

Fold the flour mixture into the pureé. Do not overmix anddo not leave to stand at this point or you will lose the light structureto the bread dough.

Place the sticky batter, 1" or 2cm deep, into a shallow 10" squarebaking tray lined with non-stick baking parchment.


Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through themiddle. The loaf is not cooked until the skewer comes out clean. A part cookedloaf can be turned over on the baking tray to ensure even cooking.

All these breads can also be cooked slowly in a frying pan. Coverwith a lid and turn several times. Cooking time depends on the temperatureand the thickness of the dough.