Gluten Free Vanilla Bread


This is a special bread recipe that secretly dreams of being cake! This is the kind of bread you eat with a fork and is best served when hosting a civilized brunch or evening tea. Enjoy the sweet aromas.


  • ¾ c. sorghum flour, sifted
  • 1 c. cornmeal, sifted
  • 1 c. brown sugar
  • 2 free range eggs
  • ½ cup tapioca starch
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/8 tsp. nutmeg
  • 1½ tsp. baking powder
  • 1 tsp. sea salt (very fine)
  • 1 tsp. xanthan gum
  • 1 Tbsp. bourbon vanilla extract
  • ½ c. olive oil
  • 1 cup warm water (microwave for 30 seconds)


  1. Preheat the oven to 375F and line your 9” cake pan with parchment paper.
  2. In a mixing bowl, mix all the dry ingredients and combine well. Add the remaining ingredients and beat by hand continuously until you get a smooth batter for about a minute or so. If the batter is too thick, you can add up to two tablespoons of warm water to thin. The batter should be like muffin batter but ensure it’s not too stiff.
  3. Transfer the batter into the prepared cake pan and bake at the center of the oven for about 30 minutes. Test if cooked by inserting a wooden pick at the center, it should emerge dry. Allow the bread to rest for 15 minutes by placing the cake pan on a wire rack. Use a sharp knife to slice the bread into desired sizes. Serve warm.

Tip: Serve with either heated maple syrup for dipping or tangy yogurt topped with fresh berries.