Gluten Free Bread attempt # 2

Gluten free bread is interesting to work with. I’m new to baking, and it’s my second time to try this product out. The first time was not successful at all. The middle part of the bread was uncooked. I tried placing the bread in the oven based on online suggestions, helped a little but still raw.

Sorghum flour and baking

Image credit: everyday gluten free gourmet

Today, I’m switching gears and baking a sticky date pudding with caramel sauce. I’d like to see how the flavor – when taste, texture, and aroma mix – with Sorghum flour. Let the baking start 🙂 Here is the link for the recipe.

I used goat butter instead of regular butter, and coconut sugar instead of white sugar in the pudding. Feel free to change the recipe and experiment in the kitchen as you like. After all, half of the fun is testing with different ingredients your recipe.

Sticky date pudding – the texture was moist, soft, smooth, fluffy & grainy. The pudding was rich with light molasses taste. The sweetness was not overpowering but I thought it gave the right amount for a sweet tooth. I ended up sharing the pudding with friends and freezing the rest. I’ll probably finish it though in less than a month ;).