バナナブレッド

This loaf stayed moist for days, which is rare for gluten-free baked goods. The sorghum and millet flour blend gives it a hearty, satisfying texture that’s perfect for breakfast or a quick snack.

I was nervous about gluten-free bread being dry, but this loaf stays really moist thanks to the tapioca starch. It's perfect for a quick breakfast slice with my coffee.

Breakfast got a lot easier once I sliced this loaf for toast—it holds together beautifully without crumbling, which is rare for gluten-free quick bread. The sorghum and millet flour blend gives it a tender, moist crumb that I actually crave for a mid-morning snack.