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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 1 |
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A light and easily changed cake recipe for all of those Gluten Free people out there. Ingredients:
1 cup sorghum flour |
1/4 cup tapioca flour |
2 tablespoons amaranth flour |
1/4 cup brown sugar (packed) |
3/4 cup white sugar |
1 tablespoon soy lecithin |
1 teaspoon baking powder |
1 1/2 teaspoons xanthan gum |
1/2 teaspoon salt |
1/2 cup water |
1/3 cup olive oil |
2 eggs |
1 teaspoon vanilla |
1 teaspoon molasses |
Directions:
1. Mix all dry ingredients in a large mixing bowl.
2. In a medium mixing bowl combine water, oil, eggs, and vanilla. Mix and while mixing add molassas to prevent it from sticking to the bottom of the bowl.
3. Combine wet and 1 1/4 cups dry ingredients and mix well. Place batter into two small loaf pans and bake at 350 degrees for 30 minute.
4. You can substitute a very ripe banana for the oil, and add some walnuts to make a killer banana bread.
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