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The first time I made the bread are used sorghum …

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Comment on Yeast-Free Gluten-Free Vegan Bread by Henrietta Morgenstein.

The first time I made the bread are used sorghum and it was bitter. The second time I made the bread I subbed millet for the sorghum. I smelled and tasted all my flours and none of them taste bitter. I’m wondering if I should use more coconut sugar or maple syrup instead. My baking powder. He is on the gluten-free list and has corn starch, sodium bicarbonate, aluminum, sulfate, monocalcium phosphate. I’ve been using this brand for probably 40 years. I have can using the same brands of flour and products such as arrowroot flour for quite some time so I’m not sure where to go from here

Henrietta Morgenstein Also Commented

Yeast-Free Gluten-Free Vegan Bread
Sorry so the brand is Davis baking powder double action. I’ve always use the amount that has been suggested in a recipe. I love how quick and easy this bread is so I really really want to solve the Bitter issue.


Yeast-Free Gluten-Free Vegan Bread
I am grateful for this recipe and how incredibly easy and fluffy it came out. My only question is, I first made it with the ingredients as you stated except I subbed my own homemade almond milk. The bread tasted bitter so I thought it might be the sorghum. I did the recipe again and subbed the sorghum for millet flour. It was still bitter but not as much. I tasted all the flowers separately to see if one tasted better to me but I just can’t figure out where this bitter taste is coming from. Any suggestions? Also are use Davis baking powder that I have been using for 40 years with no issues.


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