Gluten Free Millet Bread

Notice how these last two posts are about bread?

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!

Gluten Free Millet Flax Bread

I went about 3 weeks gluten-free, before I frantically missed bread and started my quest for the perfect gluten-free bread.  No only did the bread have to be gluten-free and delicious, but it had to be EASY.  I love bread, and bread with peanut butter is our family's fall-back, easy, go-to food for breakfast and lunch.  We were floundering without a good gluten-free bread.  The store-bought ones are too expensive...and let's face, they taste like cardboard.  When it comes to bread, home-made is vastly superior to store-bought, whether you are talking about gluten-free bread or regular wheat bread.

Doesn't it look lovely?.  Those brown specks you are see from the flax seed. 


I found one delicious recipe that required a million steps and making sure your water and eggs were exactly the right temperature.  While the finished product was quite tasty, I don't have time for all those steps.  So I combined several different recipes and came up with my own.

Let me let you in on a little secret.  Making gluten-free bread is EASIER than making wheat bread.  Yes, that's it is right easier!  Why?  Because you don't have to knead gluten-free bread.  The whole purpose of kneading bread dough is to develop the gluten...no gluten..no need to knead.  Hallelujah!

So without further ado..here is my recipe!  This recipe is moist, tasty, holds together well for sandwich and is just all together delicious.  Even the non-gluten free members of my family prefer it to glutinous bread!

Gluten Free Millet Flax Bread

2 eggs

1 tablespoon apple cider vinegar

1/4 cup honey

1/4 cup oil

1 1/2 cups warm milk (warm until the milk starts to "steam" but is NOT scalded or boiling.  You should be able to comfortably stick your finger in the milk, but it will feel warm/slightly hot to the touch.)

1 teaspoons salt

1 tablespoon xanthan gum

1/2 cup tapioca flour

1/4 cup ground flaxseed

1/4 cup millet flour

1 cup brown rice flour

1 cup white rice flour (I found this is cheapest to buy right in my grocery store.  They carry it next to the corn meal).

1 tablespoon active dry yeast

Combine wet ingredients.  In a separate bowl combine dry ingredients.   Using a stand mixer or a hand mixer (I just use a hand mixer as that is all I have) add wet ingredients to dry ingredients and beat for about 2-3 minutes, or until well mixed.  The more air you incorporate into the batter, the slightly higher it will rise.  Dough will be very shaggy and wet.  It will NOT be dry like typical bread dough.

Grease a 9 or 10 inch bread loaf pan.  Use wet fingers to spread the dough out and smooth the top of it in the loaf pan.   Cover with a towel and allow to rise in a warm place for about 2 hours.  The dough should rise up to the top of the loaf pan (or just a bit above). 

Bake at 350 degrees for 40 minutes, or until done.

Enjoy your gluten free millet flax bread!