Sesame Studded Onion Bread


1 cup diced white onion

1 tsp. cumin

1/2 tsp. coriander

1/2 tsp. sea salt

4 Tbsp. olive oil, divided

1 cup sorghum flour

1/3 cup potato starch

1/4 cup roasted sesame seeds

1 1/2 tsp. baking powder

1 tsp. xanthan gum

1/2 tsp. baking soda

1 Tbsp. flax seed meal

1/4 cup coconut milk

1/2 cup water + 3 Tbsp.


  1. Preheat the oven to 350 degrees.  
  2. Put the onions, cumin, coriander, sea salt, and 2 Tbsp. of olive oil in a small casserole dish. Toss the spices and oil to coat the onions. Put aluminum foil over the dish and bake for 45 minutes.
  3. While your onions are baking, in a large bowl, whisk together the flours, sesame seeds, baking soda, baking powder, and xanthan gum.  
  4. In a separate bowl, stir together the flax seed meal and 3 Tbsp. of water. Allow to sit for a couple of minutes.
  5. Whisk the remaining 2 Tbsp. of olive oil, coconut milk, and 1/2 cup of water into the flax seed mixture.
  6. With a fork, stir the wet ingredients into the dry until well combined.
  7. Once the onions are done baking, stir them (and any oil in the dish) into the bread mixture.
  8. Pour into two greased mini-loaf pans.
  9. Bake for 25-30 minutes.

Slice and enjoy hot from the oven or toasted the next day. Refrigerate leftovers.

Find the original recipe at The Daily Dietribe.