Millet is a gluten-free whole grain that is high in fiber and vitamin B. It is widely used in China, India and Africa as a staple food, but it has only recently become popular in the United States. It can be used as a breakfast grain, in sweet or savory dishes, or to make a light, fluffy gluten-free millet bread. This recipe yields one 8-inch loaf of bread which will serve eight people. Each slice contains 100 calories, 3 grams of fat, 1 gram of fiber and 2 grams of protein.
Things You'll Need
- 2/3 cup millet flour
- 2/3 cup cornstarch
- 2/3 cup tapioca flour
- 1 ½ tsp. xanthan gum
- ½ tsp. salt
- 1 tsp. unflavored gelatin
- 1 tsp. dried egg replacement
- 2 tbsp. granulated sugar
- ¼ cup dry milk powder
- 2 ¼ tsp. yeast granules
- Large mixing bowl
- 1 large egg
- 1 egg white
- Stand mixer
- Wire whisk
- ½ tsp. vinegar
- 3 tbsp. margarine
- 1 cup water
- 8-inch loaf pan
- Dish towel
- Aluminum foil
- Cooling rack
Combine the millet flour, cornstarch, tapioca flour, xanthan gum, salt, gelatin, egg replacement, granulated sugar, milk powder and yeast granules in a large mixing bowl. Set aside.
Combine the whole egg and the egg white in the bowl of a heavy-duty stand mixer and whisk slightly with a wire whisk. Add the vinegar, margarine and water. Stir to combine and place the bowl on the mixer stand.
Turn the mixer on low speed and add the dry ingredients a little at a time until the entire mixture has been added. The dough should be the consistency of thick cake batter. If necessary, add more water while mixing, a few tablespoons at a time, to achieve the correct consistency.
Turn the mixer to high speed and beat for 3 ½ more minutes. Transfer the millet bread dough to a lightly greased 8-inch loaf pan. Cover with a dishtowel and place the pan in a warm location, such as on top of the refrigerator.
Preheat your oven to 400 degrees Fahrenheit. Allow the bread to rise for 30 to 35 minutes, or until the dough reaches the top of the pan. Remove the dish towel and transfer the pan to the preheated oven for 10 minutes.
Remove the pan gently from the oven, cover with aluminum foil and return to the oven. Bake the gluten-free millet bread for 40 to 50 additional minutes, or until it is golden brown in color and slightly springy to the touch.
Remove the pan from the oven and allow the millet bread to cool for 15 minutes in the pan. Turn the bread out onto a cooling rack and allow it to cool completely before slicing and serving. Store leftovers in an airtight container at room temperature for up to three days.
Tips & Warnings
- Non-dairy milk powder substitute may be used in place of dry milk powder, if necessary. Gluten-free millet bread can also be made in a bread machine. Add the ingredients in the order recommended by the machine manual and use the setting for white bread with medium crust for the best results. Add 2 tbsp. almond meal to the dry ingredients and 1 tsp. almond flavoring to the wet ingredients to make almond millet bread. Purchase xanthan gum at natural food stores or in the baking aisle of well-stocked supermarkets.
- Whole Grains and the Gluten Free Diet
- Book: The Gluten-Free Gourmet Bakes Bread: More Than 200 Wheat-Free Recipes; Bette Hagman; 2002
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