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Apricot Sorghum Bread
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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 °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.
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