Crusty Sorghum Sandwich Bread


Let me preface with two things –

1. I have developed the habit of buying sorghum flour so I always have some on hand

2. This is the first time in almost a year I have attempted to bake gluten free bread. Why so long? Because when I was living in south carolina I could NOT get the results I wanted. I tried different flours, yeasts, recipes, temperatures, etc. You name it, I tried it. And still, no soft sandwich bread with a crispy crust. So, I would not be posting this recipe without it meeting my high expectations for homemade gluten free bread.


• 1 packet active rapid rise yeast

• 1 tablespoon white sugar

• 1 1/2 cups warm water (110° F)

• 3 cups cups sorghum flour*

• 2 teaspoons xanthan gum

• 1 teaspoon salt

• 3 large eggs

• 2 tablespoons olive oil

• 1 1/2 teaspoons apple cider vinegar

• 1-2 tablespoons Earth Balance Buttery Spread for greasing the pan



• Kitchen Aid mixer with mixing bowl

• Kitchen Aid Flat Beater Attachment (you could try using the dough hook, but there has been mixed reviews with some other gluten free bread recipes  I’ve read online)

• spatula

• 2 medium mixing bowls

• glass loaf pan 9×5



– Preheat oven to 420°

– Combine yeast, sugar, and hot water in a medium bowl. Let sit until foamy (5-10 minutes).

– Add sorghum flour, xanthan gum, and salt in the big mixing bowl. Stir until thoroughly mixed.

– In a third separate bowl, whisk together the eggs, oil, and cider vinegar.

– Add the yeast mixture and egg mixture, alternating between the two, while the mixer is set on low.

– After fully combined, turn the mixer up to medium and knead for 4 minutes.

– Scoop dough into the prepared loaf pan that is completely greased with the earth balance.

– With a wet spatula, smooth the top of the loaf.

– Let rise for 10 minutes (this is the beauty of using rapid rise yeast).

– Bake bread for 30-40 minutes, until the crust is browned and looks crisp, but not burnt. To test the bread, tap with a utensil. A hollow-sounding noise indicates that the bread is done.

– Let loaf cool in pan.


– The dough will seem tacky in texture and light in weight. That’s okay. It will also seem to be more wet than maybe expected. This dough won’t match the consistency of “regular” bread dough at first, I promise you’ll get the desired results!


– After re-making this recipe about a week later, I realized that the dough needs an extra 1/2 cup of flour to hold together.


Maple – Raisin Oatmeal Cookies GF & DF

Preface: It’s been awhile since I posted, and that’s because I have been settling into my new apartment in Maine. Husband is getting out of the Navy so we’re transitioning into civilian life. Excuse the absence, please!

This recipe was inspired from a recipe in one of the new christmas magazines I recently bought. I liked this recipe a lot because it was simple to adjust it to make it gluten-free and dairy-free. These type of cookies seem like a great cookie to make as a transition into Holiday baking. I cannot wait to do more of that! December is the perfect month for baking so many festive things… I no-bake cookies are next on my list. Stay tuned!


• 3/4 cup sweet sorghum flour
• 1 tsp baking soda
• 3 tablespoons earth balance or vegan “butter
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1 1/2 cup oats
• 1/2 cup raisins


– Preheat oven to 350°.

– Whisk egg, then add brown sugar and vegan “butter”. Continue to mix until thoroughly combined.

– Mix flour, baking soda, salt together, before adding it to the egg and sugar mixture.

– Add maple syrup, vanilla, and cinnamon.

– Stir in oats and raisins. If needed, add additional oats to thicken cookie “dough”.

– Drop small rounds onto greased cookie sheet and bake for 10-12 minutes.



– The ingredients needed for these cookies are most likely already in your kitchen!

– They were so good I decided to bring the rest into work to share (and so I wouldn’t eat the rest of them all by myself). All of my co-workers loved them and couldn’t believe that they were allergen-free. Most of my co-workers are still convinced that gluten-free baking is an eat-at-your-own-risk activity. I hope these proved them wrong!

– The potential for customization. These cookies could most definitely have unique additions – almonds, walnuts, pecans, apricots, chocolate chips, etc. – that would make them your own.

– These could work anytime of year, for any occasion.

“Get Well Soon” Vegetable Chicken Soup

Has anyone else felt under the weather recently? Last week, I unfortunately managed to contract both an upper respiratory bug and pink eye. Needless to say, it wasn’t very fun and I wanted to make something that was both comforting and nourishing. I knew I had everything at home except for lentils and chicken broth to make soup. When I mentioned to Husband that I kind of wanted to go to the grocery store for those items, he very kindly volunteered to drive me to the commissary so I could feel better.  And maybe partly because it would stop me from whining in between coughing fits. Either way, he won’t admit to the later and I still think it was a very nice gesture.

This is a recipe that contains a variety of vegetables that is sure to deliver a lot of vitamins and nutrients. The chicken broth also gives the soup an enhanced flavor, but if you would prefer a vegan soup than the alternative is very simple: omit the chicken broth and instead use all water.


  • 1/3 cup chopped scallions
  • 1 cup diced tomatoes
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1 cup lentils
  • 1/2 cup sliced zuchinni
  • 1/2 cup sliced yellow squash
  • 1/3 cup sliced peppers
  • 1 cup broccoli
  • 1/3 cup peas
  • 1 quart chicken broth
  • 1 quart water
  • 10-12 oz diced chicken
  • 1 T olive oil
  • 2 T Earth Balance
  • 3 cloves Garlic
  • 1/2 tsp. Black pepper
  • 1/2 tsp. Salt
  • 1/2 tsp. Sage
  • 1/4 tsp. Thyme

**All of my vegetables were frozen. I tend to buy vegetables in bulk, chop them up, and freeze in smaller portions. I did not thaw the veggies beforehand, just added them in. If you are using fresh veggies then this recipe may take a shorter time to prepare. Always taste test periodically!**


– Saute scallions, celery, carrots together first in 1 T olive oil in a large skillet.

– While that is cooking, add diced chicken to another skillet with the last 1 T of olive oil. Sprinkle chicken with salt and pepper and cook on medium-low heat with the cover on.

– When the scallions are translucent, pour enough chicken broth in the skillet to cover the bottom.

– Add tomatoes, peppers, brocoli, and lentils. Also add 2 T Earth Balance.

– While the rest of the veggies are sauteing, pour remaining chicken broth into a large pot and turn heat to medium high.

– After vegetables are done sautéing (carrots should be still a bit crunchy, peppers should be soft), pour into a large pot. Cover vegetables with water and remaining chicken broth.

– Add cooked chicken.

– Add seasonings and bring to a boil. Turn heat to low and let simmer until serving.