Ingredients
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dry ingredients:
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170 g of Millet flour
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7 g of Dry yeast
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110 g of Potato starchOr tapioca starch
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2 tbsp of Sugar white
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4 tsp of Psyllium huskOr 2 tsp Xanthan gum
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1 tsp of Salt
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1/2 tsp of Baking powder
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wet ingredients:
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170 ml of Waterlukewarm, around 36-37C
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1 tsp of Apple vinegar
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2 tbsp of Vegetable oil
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3 Egg(s)
Directions
Millet bread was the first real bread I made after giving up gluten. It’s fluffy, flavorful, delicious, and has a lovely yellow color. It’s made with millet flour that gives it its color, texture, nutrients, and taste.
This bread is perfect for making all kinds of sandwiches either savory or sweet ones. It’s truly amazing!
Besides, it’s very easy to make – combine, leave to rise, bake.
It freezes well, too. Just slice it too freeze and defrost in the microwave or on the counter. This way it doesn’t go stale, and you’ll always have fresh bread at hand.
Highly recommend!
Today's visits: 1.
Steps
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1
Done
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Combine the dry ingredients in a bowl using a whisk. |
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2
Done
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In another bowl, whisk the eggs with a fork. Add the oil, water, and vinegar. Combine until smooth. |
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3
Done
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Add the wet ingredients to the dry ones. Combine with a spatula or fork until you get the consistency of thin batter. |
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4
Done
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Grease a 22 cm loaf pan with oil. Pour the batter in, smooth out the surface. Grease one side of plastic wrap with oil and cover the batter with it greased side down. Place in a warm place to rise. The dough will rise to double its size in about 1 hour. |
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5
Done
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Preheat the oven to 175C. Remove the plastic wrap and bake the bread for 45-60 min. |
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6
Done
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Once done, remove from the oven. Let cool for a bit. Then release and transfer to a cooling rack to completely cool. |
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7
Done
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To freeze, cut the bread into slices and put a sheet of Defrost on the counter or in a microwave oven. |
