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Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Apricot Sorghum Bread

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 Recipe Information  
Category: Breads
# of Servings: 1 Loaf
Recipe Entered By: Amyh
Recipe Created By: Teresa Stinneford

2 1/2  cups  sorghum flour
1 1/4  tsp  guar gum
1  cup  sugar
1 1/2  tsp  baking powder
3  Tbsp  water (for egg replacer)
3  Tbsp  oil (for egg replacer)
2  Tbsp  baking powder (for egg replacer)
1/4  cup  oil
1/2  cup  water
4  tsp  grated orange peel
3/4  cup  orange juice
2  cups  canned apricots, drained and chopped

Preheat oven to 350 degrees F and grease one standard loaf pan.

Mix together water, oil and baking powder for egg replacer. Combine all ingredients into a large mixing bowl and beat on medium speed with mixer for 1 minute, occasionally scraping the side.

Pour mixture into prepared loaf pan and bake 55-65 minutes or until toothpick inserted in the center comes out clean.

Cool for 10 minutes and turn out on rack.

Adapted from www.jowar.com

Devyani used this recipe to make Millet Sorghum Bread:
Replace the sorghum flour with millet flour.
Replace the orange juice with apricot nectar.
The baking time was a little longer - on the order of 1 hr 15 min.

Use dairy, soy, corn, and/or gluten free ingredients as needed.

 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut  Corn
 Gluten  Wheat  Fish  Shellfish  Sesame  

 Brought to you by:  
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Page last updated 02/15/2014