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Gluten Free Sorghum Cake

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“A light and easily changed cake recipe for all of those Gluten Free people out there.”
READY IN:
1hr 15mins
SERVES:
4
YIELD:
2 loafs
UNITS:
US

Ingredients Nutrition

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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