25+ Irresistible Sorghum Flour Bread Recipes To Try This Season

Welcome to the world of sorghum flour, where health meets deliciousness!

Sorghum flour is a versatile gluten-free grain that not only adds a unique flavor to baked goods but also packs a nutritional punch.

Whether you’re managing dietary restrictions or simply looking to diversify your pantry, sorghum flour is a fantastic option that can be used in a variety of bread recipes.

In this article, we’ve curated a collection of 25+ sorghum flour bread recipes that range from classic loaves to creative twists, perfect for breakfast, snacks, or any meal of the day.

With options for sweet and savory, there’s something for everyone.

Get ready to bake your way to healthier and tastier bread with the incredible versatility of sorghum flour!

25+ Irresistible Sorghum Flour Bread Recipes To Try This Season

As we wrap up our exploration of 25+ sorghum flour bread recipes, we hope you feel inspired to experiment with this amazing gluten-free ingredient in your kitchen.

The unique flavor and texture of sorghum flour can elevate your baking, allowing you to enjoy delicious breads that are both nutritious and satisfying.

From hearty loaves to sweet treats, the possibilities are endless! So gather your ingredients, roll up your sleeves, and embark on a baking adventure that will delight your taste buds and impress your family and friends.

With sorghum flour, you can enjoy the pleasure of homemade bread while embracing a healthier lifestyle. Happy baking!

Sorghum Flour Banana Bread

This Sorghum Flour Banana Bread is a deliciously moist and wholesome treat, perfect for breakfast or a snack. Made with ripe bananas and enriched with sorghum flour, this recipe is naturally gluten-free and packs in the nutrients. The sweet aroma of bananas combined with the subtle nuttiness of sorghum creates a delightful flavor that everyone will love.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup brown sugar or coconut sugar
• 1/4 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups sorghum flour
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup chopped nuts or chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, combine the mashed bananas and melted coconut oil. Mix in the brown sugar, honey (or maple syrup), eggs, and vanilla extract until well blended.
3. In a separate bowl, whisk together the baking soda, salt, sorghum flour, and cinnamon (if using).
4. Gradually add the dry ingredients to the banana mixture, stirring until just combined. If desired, fold in the nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Sorghum Flour Banana Bread is not only easy to make but also a fantastic way to use overripe bananas. Its moist texture and rich flavor make it a perfect addition to any breakfast table or as a delightful afternoon snack. You can also customize it by adding your favorite mix-ins, such as nuts or chocolate chips, to elevate its taste. Enjoy a slice with your morning coffee or as a sweet treat throughout the day!

Sorghum Flour Flatbread

Sorghum Flour Flatbread is a versatile and easy-to-make bread that pairs well with a variety of dishes. This gluten-free flatbread can be enjoyed with dips, served alongside meals, or used as a wrap for sandwiches. The sorghum flour gives it a unique flavor and texture, making it a great alternative to traditional bread.

Ingredients:

• 2 cups sorghum flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup water (adjust as needed)
• 2 tablespoons olive oil
• Optional: herbs or spices for flavor (e.g., rosemary, garlic powder)

Instructions:

1. In a large bowl, mix the sorghum flour, salt, and baking powder. If using herbs or spices, add them to the dry ingredients.
2. Gradually add water and olive oil, mixing until a soft dough forms. The dough should be pliable but not sticky; add more water or flour as needed.
3. Divide the dough into equal portions and shape them into balls. Roll each ball out into a thin circle on a floured surface.
4. Heat a non-stick skillet or griddle over medium heat. Cook each flatbread for 2-3 minutes on each side, or until golden brown and cooked through.
5. Remove the flatbreads from the skillet and cover them with a clean kitchen towel to keep them warm.

This Sorghum Flour Flatbread is a delightful addition to any meal. Its simplicity and adaptability make it a go-to recipe for anyone looking for a gluten-free alternative to traditional bread. Whether you serve it with hummus, use it as a wrap, or enjoy it alongside your favorite curry, this flatbread is sure to impress. Plus, with the addition of various herbs and spices, you can easily customize it to suit your taste preferences!

Sorghum Flour Pumpkin Bread

Sorghum Flour Pumpkin Bread is a delightful seasonal treat that showcases the rich flavors of pumpkin and warm spices. This gluten-free bread is perfect for autumn gatherings or cozy evenings at home. With the combination of sorghum flour and pumpkin puree, this recipe results in a moist, flavorful loaf that everyone will want a slice of.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup coconut oil or vegetable oil
• 1 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 cups sorghum flour
• Optional: 1/2 cup walnuts or pecans, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the pumpkin puree, oil, brown sugar, eggs, and vanilla extract. Mix well until smooth.
3. In a separate bowl, whisk together the baking soda, salt, cinnamon, nutmeg, and sorghum flour.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. If using, fold in the chopped nuts.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
6. Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Sorghum Flour Pumpkin Bread is a heartwarming recipe that captures the essence of fall. The combination of pumpkin and spices creates a comforting flavor profile, while the sorghum flour ensures a delightful texture. This bread is perfect for sharing at gatherings or enjoying with a warm cup of tea. Whether you serve it plain or with a pat of butter, it’s bound to become a favorite in your home!

Sorghum Flour Rosemary Focaccia

This Sorghum Flour Rosemary Focaccia is a delightful twist on a classic Italian bread. With its fragrant rosemary and fluffy texture, this gluten-free focaccia is perfect for serving at dinner parties or as a tasty snack. The use of sorghum flour gives it a unique flavor profile, making it a great accompaniment to soups, salads, or as a standalone treat.

Ingredients:

• 2 cups sorghum flour
• 1/2 cup tapioca flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 1 teaspoon dried rosemary (plus extra for topping)
• 1/4 cup olive oil
• 1 cup warm water
• 1 tablespoon honey or maple syrup
• Coarse sea salt for sprinkling

Instructions:

1. Preheat your oven to 425°F (220°C) and grease a baking sheet or line it with parchment paper.
2. In a large mixing bowl, whisk together the sorghum flour, tapioca flour, salt, baking powder, and dried rosemary.
3. In a separate bowl, combine the warm water, olive oil, and honey (or maple syrup). Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. It should be slightly sticky but manageable.
5. Transfer the dough to the prepared baking sheet and press it out into a rectangle or circle, about 1/2 inch thick. Use your fingers to create dimples all over the surface.
6. Drizzle a little more olive oil over the top, sprinkle with coarse sea salt and additional rosemary.
7. Bake for 20-25 minutes or until the focaccia is golden brown and cooked through.
8. Allow to cool slightly before slicing and serving.

This Sorghum Flour Rosemary Focaccia is not only easy to make but also a showstopper at any gathering. Its soft, fluffy texture and fragrant rosemary aroma make it an irresistible choice. Serve it warm with olive oil for dipping, or enjoy it alongside your favorite soups and salads. This focaccia offers a delightful gluten-free option that everyone will love, enhancing your meals with its unique flavor.

Sorghum Flour Chocolate Chip Cookies

Indulge your sweet tooth with these Sorghum Flour Chocolate Chip Cookies! These gluten-free cookies are soft, chewy, and packed with chocolatey goodness. The use of sorghum flour adds a subtle sweetness and unique texture, making these cookies a perfect treat for any occasion. They are sure to become a family favorite!

Ingredients:

• 1 cup sorghum flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup coconut oil or unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the sorghum flour, baking soda, and salt.
3. In a large mixing bowl, cream together the softened coconut oil (or butter), brown sugar, and granulated sugar until smooth.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
6. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are lightly golden. The centers may look slightly undercooked but will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These Sorghum Flour Chocolate Chip Cookies are a delightful way to enjoy a classic treat without gluten. Their soft and chewy texture, combined with rich chocolate chips, makes for a satisfying dessert or snack. Perfect for sharing with friends and family, these cookies are easy to whip up and guaranteed to please even the pickiest eaters. Enjoy them fresh out of the oven or store them for later—if they last that long!

Sorghum Flour Cornbread

Sorghum Flour Cornbread is a hearty and flavorful addition to any meal. This gluten-free cornbread features a perfect balance of sweetness and savory flavors, making it an ideal side dish for chili, soups, or barbecues. The use of sorghum flour not only enhances its taste but also contributes to its moist and crumbly texture.

Ingredients:

• 1 cup sorghum flour
• 1 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 cup honey or maple syrup
• 1 large egg
• 1 cup milk (or a non-dairy alternative)
• 1/4 cup melted butter or oil

Instructions:

1. Preheat your oven to 400°F (200°C) and grease an 8×8-inch baking dish or cast-iron skillet.
2. In a large bowl, combine the sorghum flour, cornmeal, baking powder, and salt.
3. In another bowl, whisk together the honey (or maple syrup), egg, milk, and melted butter (or oil).
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking dish, smoothing the top with a spatula.
6. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Allow the cornbread to cool for a few minutes before slicing and serving.

This Sorghum Flour Cornbread is a wonderful way to bring a touch of warmth and comfort to your table. Its slightly sweet flavor and tender texture make it a fantastic side dish that pairs well with a variety of meals. Whether served warm with butter, as a base for your favorite chili, or enjoyed plain, this cornbread is sure to be a hit. It’s not only easy to make but also a delicious way to incorporate the nutritious benefits of sorghum flour into your diet.

Sorghum Flour Pita Bread

Sorghum Flour Pita Bread is a delicious and gluten-free alternative to traditional pita. This versatile bread is perfect for stuffing with your favorite fillings or serving with dips. With a slightly chewy texture and a delightful flavor, these pitas are not only easy to make but also a great way to enjoy a healthy and wholesome bread option.

Ingredients:

• 2 cups sorghum flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 3/4 cup warm water
• 2 tablespoons olive oil
• Optional: herbs or spices for added flavor (e.g., garlic powder, oregano)

Instructions:

1. In a large mixing bowl, combine the sorghum flour, salt, and baking powder. If using herbs or spices, add them to the dry ingredients.
2. Gradually add the warm water and olive oil to the dry ingredients, mixing until a soft dough forms. The dough should be slightly sticky but manageable.
3. Divide the dough into small balls (about the size of a golf ball). Roll each ball out on a lightly floured surface into a circle, about 1/4 inch thick.
4. Preheat a non-stick skillet or griddle over medium heat. Cook each pita for 2-3 minutes on each side or until puffed and lightly browned.
5. Remove the pitas from the skillet and place them in a clean kitchen towel to keep warm while you cook the remaining pitas.

These Sorghum Flour Pita Breads are not only simple to make but also incredibly versatile. They can be enjoyed warm, stuffed with your favorite fillings, or served alongside hummus, tzatziki, or any other dip. Their delightful chewiness and flavor make them a wonderful addition to any meal, and they provide a gluten-free option that everyone can enjoy. Experiment with different herbs and spices to customize your pitas and elevate your dining experience!

Sorghum Flour Blueberry Muffins

Sorghum Flour Blueberry Muffins are a delightful gluten-free treat that combines the sweetness of fresh blueberries with the unique flavor of sorghum flour. These muffins are perfect for breakfast, a snack, or even dessert. With their moist texture and vibrant color, they are sure to be a hit with the whole family!

Ingredients:

• 1 1/2 cups sorghum flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar (or coconut sugar)
• 1/2 cup yogurt (or dairy-free alternative)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a medium bowl, whisk together the sorghum flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, mix together the yogurt, oil, eggs, and vanilla extract until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

These Sorghum Flour Blueberry Muffins are a delicious way to start your day or enjoy as a sweet snack. Bursting with juicy blueberries and featuring a tender crumb, they provide a healthy and gluten-free option that everyone will love. Perfect for breakfast on the go or a leisurely brunch, these muffins are easy to make and even easier to enjoy. Store any leftovers in an airtight container for a delightful treat throughout the week!

Sorghum Flour Zucchini Bread

Sorghum Flour Zucchini Bread is a moist and flavorful loaf that highlights the subtle sweetness of zucchini while incorporating the nutty taste of sorghum flour. This gluten-free bread is perfect for breakfast, a snack, or dessert, making it a versatile addition to your recipe collection. It’s a great way to sneak in some veggies while satisfying your sweet tooth!

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup sorghum flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup sugar (or coconut sugar)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, squeeze out excess moisture from the grated zucchini and set aside.
3. In a large mixing bowl, whisk together the sorghum flour, baking powder, baking soda, salt, cinnamon, and sugar.
4. In another bowl, mix the zucchini, oil, eggs, and vanilla extract until well combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If desired, fold in the chopped nuts.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Sorghum Flour Zucchini Bread is a delicious and nutritious way to enjoy a sweet treat while sneaking in some vegetables. Its moist texture and warm cinnamon flavor make it a comforting addition to any meal or snack time. Perfect for breakfast or as a sweet treat with tea, this bread is sure to be a favorite. Share it with friends and family, or keep it all to yourself—either way, it’s a delightful choice that everyone will appreciate!

Sorghum Flour Garlic Breadsticks

Sorghum Flour Garlic Breadsticks are a delightful gluten-free alternative to traditional garlic bread. With a rich garlic flavor and a soft, chewy texture, these breadsticks are perfect for serving alongside pasta dishes, soups, or as a tasty snack. The combination of sorghum flour and garlic creates a flavorful treat that is sure to please everyone at the table.

Ingredients:

• 2 cups sorghum flour
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup warm water
• 1/4 cup olive oil (plus extra for brushing)
• 1 tablespoon fresh parsley, chopped (optional)
• Coarse sea salt for sprinkling

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the sorghum flour, salt, garlic powder, baking powder, and baking soda.
3. Gradually add the warm water and olive oil to the dry ingredients, mixing until a dough forms. The dough should be soft but not sticky.
4. Divide the dough into equal portions and roll each portion into a long stick, about 1/2 inch thick. Place the breadsticks on the prepared baking sheet.
5. Brush the tops of the breadsticks with olive oil and sprinkle with coarse sea salt and chopped parsley (if using).
6. Bake for 15-20 minutes, or until the breadsticks are lightly golden and cooked through.
7. Allow the breadsticks to cool slightly before serving.

These Sorghum Flour Garlic Breadsticks are a flavorful addition to any meal. Their soft, chewy texture and robust garlic flavor make them a perfect companion to pasta, salads, or soups. Plus, they are quick and easy to make, ensuring that you can whip up a batch in no time. Enjoy them warm with a drizzle of olive oil or a side of marinara sauce for dipping. These breadsticks are sure to become a staple in your gluten-free repertoire!

Sorghum Flour Carrot Cake

Sorghum Flour Carrot Cake is a moist and flavorful dessert that highlights the natural sweetness of carrots, complemented by the nutty taste of sorghum flour. This gluten-free cake is perfect for celebrations or as a sweet treat any day of the week. With a rich cream cheese frosting, it’s a delicious way to indulge while enjoying the benefits of wholesome ingredients.

Ingredients:

• 2 cups grated carrots (about 3 medium carrots)
• 1 1/2 cups sorghum flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup sugar (or coconut sugar)
• 1/2 cup vegetable oil or melted coconut oil
• 3 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or pecans

Frosting:

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the sorghum flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix together the sugar, oil, eggs, and vanilla extract until well combined. Stir in the grated carrots and nuts (if using).
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
7. For the frosting, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
8. Once the cakes are completely cooled, spread a layer of frosting between the two cake layers and cover the top and sides of the cake with the remaining frosting.

This Sorghum Flour Carrot Cake is a delectable dessert that showcases the natural sweetness of carrots while providing a gluten-free option for cake lovers. Its moist and tender crumb, paired with rich cream cheese frosting, makes it a perfect centerpiece for any celebration or a delightful everyday treat. Whether you’re serving it at a birthday party or enjoying a slice with your afternoon coffee, this cake is sure to impress and satisfy your sweet cravings!

Sorghum Flour Pancakes

Sorghum Flour Pancakes are light, fluffy, and gluten-free, making them a delicious option for breakfast or brunch. These pancakes are easy to prepare and offer a wholesome alternative to traditional pancakes, featuring the nutty flavor of sorghum flour. Serve them with your favorite toppings, and enjoy a satisfying start to your day!

Ingredients:

• 1 cup sorghum flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar (optional)
• 1 cup milk (or non-dairy alternative)
• 1 large egg
• 2 tablespoons melted butter or oil
• Optional: 1/2 teaspoon vanilla extract

Instructions:

1. In a medium bowl, whisk together the sorghum flour, baking powder, salt, and sugar (if using).
2. In another bowl, mix the milk, egg, melted butter (or oil), and vanilla extract (if using) until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
4. Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray.
5. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
6. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
7. Keep the cooked pancakes warm in a low oven while you finish cooking the remaining batter.

These Sorghum Flour Pancakes are a fantastic way to enjoy a gluten-free breakfast that doesn’t compromise on taste. Their light and fluffy texture, paired with the nutty flavor of sorghum, makes them a delightful start to your day. Top them with maple syrup, fresh fruit, or yogurt for a delicious and satisfying meal. Perfect for a leisurely weekend brunch or a quick weekday breakfast, these pancakes are sure to please everyone at your table!

Sorghum Flour Spaghetti

Sorghum Flour Spaghetti is a unique and nutritious twist on traditional pasta. This gluten-free option is not only rich in flavor but also packed with nutrients. It can be paired with a variety of sauces and toppings, making it a versatile dish for any meal. Whether you’re serving it with marinara, pesto, or a creamy sauce, this sorghum spaghetti is sure to impress.

Ingredients:

• 2 cups sorghum flour
• 1/2 teaspoon salt
• 2 large eggs
• 1/4 cup water (more if needed)
• 1 tablespoon olive oil

Instructions:

1. In a large mixing bowl, combine the sorghum flour and salt.
2. Create a well in the center of the flour mixture and crack in the eggs. Add the olive oil and mix gently with a fork.
3. Gradually incorporate the flour into the egg mixture, adding water as needed to form a dough.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth. If the dough is too sticky, sprinkle with more sorghum flour.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6. Roll out the dough with a rolling pin to about 1/8 inch thickness. Cut into thin strips to form spaghetti.
7. Boil a large pot of salted water and cook the spaghetti for 3-5 minutes, or until al dente. Drain and serve with your favorite sauce.

This Sorghum Flour Spaghetti is a fantastic gluten-free alternative that brings a unique flavor and texture to your pasta dishes. It’s easy to make and can be customized with a variety of sauces and toppings, allowing you to enjoy a classic meal without the gluten. Serve it alongside a fresh salad or roasted vegetables for a wholesome and satisfying dinner. This pasta will not only fill your stomach but also delight your taste buds!

Sorghum Flour Apple Crisp

Sorghum Flour Apple Crisp is a delightful dessert that highlights the natural sweetness of apples with a crunchy topping made from sorghum flour. This gluten-free treat is easy to prepare and makes for a comforting dessert, perfect for any occasion. Whether served warm with vanilla ice cream or enjoyed on its own, this apple crisp is sure to please everyone.

Ingredients:

• 4 cups peeled and sliced apples (such as Granny Smith or Honeycrisp)
• 1/4 cup sugar (adjust based on the sweetness of the apples)
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 cup sorghum flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup butter, melted
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss the sliced apples with sugar, cinnamon, and lemon juice. Spread the apple mixture evenly in the prepared baking dish.
3. In a separate bowl, combine the sorghum flour, rolled oats, brown sugar, melted butter, and salt. Mix until crumbly.
4. Sprinkle the topping evenly over the apples.
5. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Allow to cool slightly before serving.

This Sorghum Flour Apple Crisp is a warm and comforting dessert that showcases the deliciousness of baked apples with a crunchy, gluten-free topping. The combination of sweet, tender apples and a crisp texture makes it a perfect ending to any meal. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. This apple crisp is not only a crowd-pleaser but also a wonderful way to enjoy seasonal fruits in a gluten-free style!

Sorghum Flour Banana Bread

Sorghum Flour Banana Bread is a moist and flavorful loaf that takes advantage of ripe bananas while incorporating the nutty taste of sorghum flour. This gluten-free bread is perfect for breakfast, a snack, or even dessert. With its easy preparation and comforting flavors, this banana bread is a delightful addition to any recipe collection.

Ingredients:

• 2 cups mashed ripe bananas (about 4 medium bananas)
• 1 1/2 cups sorghum flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon (optional)
• 1/2 cup sugar (or coconut sugar)
• 1/4 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup chopped walnuts or chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large mixing bowl, combine the mashed bananas, sugar, oil, eggs, and vanilla extract, mixing until well combined.
3. In another bowl, whisk together the sorghum flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts or chocolate chips if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Sorghum Flour Banana Bread is a delicious and nutritious way to use up ripe bananas while providing a gluten-free option for bread lovers. Its moist texture and rich flavor make it a fantastic choice for breakfast, snacks, or dessert. Whether enjoyed plain or with a spread of peanut butter, this banana bread is sure to satisfy your cravings. It’s an easy recipe that yields a delightful loaf, perfect for sharing with family and friends or enjoying throughout the week!

Note: More recipes are coming soon!