Tuesday, April 7, 2015

QUICK AND EASY GLUTEN FREE SORGHUM BREAD

OK, I KNOW THAT SOUNDS LIKE A WEIRD NAME, BUT DON'T FREAK OUT, IT TASTES A LOT LIKE CORNBREAD.

1 CUP SORGHUM FLOUR
1 CUP GREEK YOGURT
1 EGG
3/4 TEASPOON BAKING SODA
1/2 TEASPOON SALT
1/4 CUP OLIVE OIL

MIX JUST AS YOU WOULD CORNBREAD. THE EGG IS OPTIONAL IF YOU ARE ALLERGIC TO EGGS. I PREFER TO BAKE IT IN A CAST IRON SKILLET AT 425 DEGREES. I'VE ALSO BAKED IT IN A REGULAR CAKE PAN AT 400.