Apricot Sorghum Bread

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5 star Avg. rating 5 from 2 votes.

Recipe Information

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.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

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