Quick Buttermilk Fresh Baked Sweet Sorghum Bread (Gluten Free)

I decided if I ever owned a Cafe that my guests would be treated to a warm basket of mini loafs of this bread with soft butter. I can think of no more welcoming way to say to my guests "you have entered a gluten free zone and it is delicious!"

This was actually my first foray into baking for Sweet Sorghum Flour and I wasn't sure what to expect. I tried googling descriptions of the taste and came up empty handed. So to clarify it tastes a bit like a mild sweet corn. In the nutritional scheme of things Sorghum flour is higher in protein than rice flour but if you are using rice flour then brown rice is nutritionally superior to white, higher in protein and lower in calories.

Quick Buttermilk Sweet White Sorghum Bread

• 1 cup White Sweet Sorghum Flour
• 3/4 cup Brown Rice Flour
• 1/4 cup Potato Flour
• 2 Tablespoons corn starch
• 1/2 cup cane sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 cup buttermilk (if your buttermilk is thicker you may need an additional 1/4 cup)
• 1 large egg
• 1/4 cup vegetable oil

Directions:

1.  Preheat oven to 350. Grease 3 x 8 bread pan with either butter, shortening or a cooking spray.

2. In a large bowl combine all dry ingredients flours through salt and mix thoroughly. 

3. In a smaller bowl combine buttermilk, egg and oil and beat. 

4. Add wet ingredients to dry and mix gently till just combined.

5. Immediately transfer into prepared pan. I find if you wait too long the dry ingredients will start to absorb the moisture so you want to do this immediately to achieve the nicest shape. 

6. Place in preheated oven and bake for 50 minutes to an hour or until the top of the loaf is a dark golden and when you look at the side of the loaf you can see that it has turned golden too. If your loaf is too dark on top and seems light on the side you can cover the top once it is par baked and continue to bake. This will allow the sides to darken and not over brown the top. 

7. Remove baked loaf from the oven and permit to cool for about 20 minutes before removing from pan and slicing. 

I loved this loaf fresh from the oven with a generous smear of butter. It tastes like a very delicate corn bread and satisfies all cravings for fresh baked bread. This bread would be great with jam or perhaps a nice creamy brie cheese. 

Enjoy! xoxo - Iris