Note to self: remove plastic bag from shot before taking picture. This recipe is an adaptation from 1,000 Gluten Free Recipes. Millet is rich in B vitamins along with a variety of other nutrients. I’ve had to adjust the amount of water (or milk) from the original recipe, because if the batter is too dry it will not rise correctly.
- 1 packet (2 1/4 t) active dry yeast
- 1 T sugar
- 1 1/3 cup warm milk (or substitute) or water
- 1 cup millet flour
- 1 cup flour blend or all purpose gluten-free mix
- 1 cup potato starch
- 1 1/2 t xanthan gum
- 1 t guar gum
- 1 t salt
- 1/2 cup butter substitute (e.g. Earth Balance) or canola oil (cheaper)
- 1 T EnerG Egg Replacer (2 eggs worth) and 4 T room temp water
- 1 t cider vinegar
- Dissolve sugar and yeast in warm water (stir to combine). Set aside while preparing other ingredients (5 minutes).
- Combine dry ingredients in bowl of heavy duty stand mixer (Kitchen Aid). Whisk ingredients together.
- In separate bowl, combine Egg Replacer and water.
- In another separate bowl, combine other wet ingredients.
- Add wet ingredients to dry ingredients and mix for 5 minutes using porcelain whisk attachment.
- Meanwhile, prepare a 4 by 8 inch loaf pan by spraying with cooking spray (If using glass, lower oven temperature by 25 degrees). Also, fill a bowl with water and microwave for ~3 minutes until water is boiling.
- Use rubber spatula to transfer batter to loaf pan and place in microwave with steaming bowl for 1 hour (steam keeps the top from getting crusty and provides warmth).
- When 1 hour is almost up, preheat oven to 375 degrees (350 if using a glass pan). Bake bread for 1 hour or until center is 205 degrees on an instant read thermometer.
- Remove bread from pan and place on cooling rack and cool completely before bagging.