Millet Bread

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.

Ingredients:

  • 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

Process:

  • 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.

 

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