Sorghum millet quick bread

Quick bread

Sorghum millet quick bread

Yield: 1 small loaf
Prep Time: 6 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 1 hour 46 minutes

A gluten-free substitute for a simple quick bread.


Wet ingredients

  • 2/3 c. fruit puree* + 1 Tbsp. milk -or- 1/2 c. milk
  • 1 tsp. agave or honey
  • 1 egg
  • 1 Tbsp. oil
  • 1/2 tsp. vanilla

Dry ingredients

  • 1 c. millet and sorghum flour mix (up to 50% millet flour)
  • 1 Tbsp. flax meal
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 c. fruit or mix-ins


  1. Grease and flour a small loaf pan. Set aside.
  2. Mix liquid ingredients. Add dry ingredients onto wet ingredients and fold gently until just combined.
  3. Gently fold in mix-ins, if using, then pour batter into pan.
  4. Bake at 350F for 35-40 minutes or until center is firm. Allow to cool for 15-20 minutes before removing from pan, then cool for another 45 minutes. Store in an airtight container in the fridge for up to 3 days.


*Fruit puree can consist of 2 medium mashed bananas, 1 mashed baked pear, 2/3 c. pumpkin puree, etc.

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