I love bread.
I mean, really, really love bread.
It just makes feeding kids so much easier...after all, when I'm in a rush or all else fails, you can slap on some nut butter or whatever and call it a quick breakfast or lunch.
So, I am always on a quest to make healthier breads. Bread doesn't have to be just a conduit to hold the good stuff...it can be a nutritious part of the meal itself.
So, I've been experimenting and developed a bread that doesn't use any rice flour at all. Now, I have nothing against rice flour really, but it's certainly not the healthiest gluten free flour out there. In fact, I'm a bit perplexed about why so many gluten free recipes feature rice flour.
Anyway, I came up with this recipe for bread, which doesn't use any rice flour at all.
It uses millet, sorghum, tapioca and a small amount of arrowroot starch.
It has a very distinctive flavor..but a good one. The texture is perfect for sandwiches or toast and butter.
It's awesome in that it can be sliced really thin for sandwiches.. and I do hate thick slices of sandwich bread.
And, it's super easy. Just mix a few ingredients, let rise, and then pop in the oven.
Gluten Free Millet Bread
1 cup tapioca flour
1 cup millet flour
1 cup sorghum flour
1/4 cup arrowroot starch
4 tablespoons sugar
1/2 tablespoon xanthan gum
1/2 tablespoon salt
2 eggs
1/2 tablespoon apple cider vinegar
4 tablespoons olive oil
2 1/2 teaspoons yeast
1 1/2 cups warm water.
Combine yeast with warm water and 1 tsp sugar in a small bowl. Let sit until yeast becomes frothy on top of the water.
In another bowl, combine dry ingredients. Mix well.
In a separate bowl, combine eggs, apple cider vinegar and oil. Add this to the dry ingredients and mix well. Stir in the yeast/water and mix by hand at least 50 times or until well blended.
Using wet fingers, spread onto a greased loaf pan and allow to rise for 2 hours or until the dough rises to the top of the pan.
Bake at 350 degrees for 40-45 minutes or until done.
Enjoy your gluten-free millet bread!
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