Gluten Free Millet Bread

I love baking with millet. It’s on the light side, much like sorghum flour. And this recipe makes for a wonderful sandwich bread, as it is soft. You can make this recipe with or without an egg yolk, but you’ll need at least 4 egg whites. The egg yolk provides a little extra moisture and lends a light yellow color to the bread. Egg yolk also aids in browning, thus the reason for tenting the bread with foil during baking. I hope you enjoy my gluten free millet bread recipe.

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Gluten Free Millet Bread

Rating: 51

Yield: 1 loaf (about 15 slices)

Gluten Free Millet Bread

Ingredients:

  • Cooking oil or gluten free spray oil, for pan
  • 1 1/2 cups milk or high protein substitute, heated to 110°F
  • 2 Tablespoons evaporated cane juice (or sugar)
  • 2 1/4 teaspoons instant dry yeast
  • 1 1/4 cups millet flour
  • 1 cup potato starch
  • 3/4 cup corn starch (Bob's Red Mill brand is non-GMO.) (or tapioca starch)
  • 1/4 cup fava bean flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon guar gum
  • 3/4 teaspoons fine sea salt
  • 1/4 teaspoon gluten free baking powder
  • 1 large egg
  • 3 large egg whites
  • 1/4 cup extra virgin olive oil or your favorite cooking oil
  • 1 teaspoon apple cider vinegar

Instructions:

  1. Grease or spray oil a 9×5" loaf pan (I used ceramic).
  2. Whisk together the dry ingredients; set aside.
  3. Preheat your oven to the lowest temperature possible. My oven's lowest is 170°F.
  4. Add sugar to the warmed milk; stir to dissolve; add yeast; stir and set aside. If your yeast is good, it will foam at the top a 3-4 minutes.
  5. Add egg and egg whites to the large bowl of your mixer and beat on high speed for 1 minute. It should turn out foamy, but not quite soft peaks.
  6. Add the oil, vinegar and yeast mixture, in that order, to the egg mixture and blend on low, just until mixed, about 10 seconds.
  7. Add dry ingredients all at once to mixing bowl and blend for on medium speed (KitchenAid mixer No. 5) for 4 minutes.
  8. Add the dough batter to the prepared pan. Using a rubber spatula distribute dough evenly. Drop about 10-12 drops of cold water over the top of the dough. Add additional drops of water, if needed. Using a clean rubber spatula even out the top.
  9. Turn oven off. Place the bread pan in the oven. Close the oven door and allow the dough to rise until it is about 1/2" over the top of the pan, about 20-24 minutes.
  10. Remove pan from oven and preheat oven to 375°F.
  11. Place the pan in the center of the oven and bake for about 1 hour. Tent the top with aluminum foil or Martha Wrap. The crust should be hard when done.
  12. Remove the loaf from the oven and immediately remove it from the pan and immediately transfer to a cooling rack to cool completely.
  13. Slice with a serrated knife, electric knife or electric slicer.
http://glutenfreerecipebox.com/gluten-free-millet-bread/

This entry was posted in Casein-Free, Corn-Free, Gluten Free Bread Reicpes, Gluten Free Recipes, Nut-Free, Soy-Free. Bookmark this blog post.

8 Responses to Gluten Free Millet Bread

  1. Harriet says:

    Hi Carla
    Made the millet bread. Followed instructions to the letter and the middle sunk after it rose. Sides are fine. I don’t know what I’m doing wrong. Any ideas? I did use sorghum instead of bean flour in the 1/4 amount.
    Thanks for your help! I’m sure it tastes great and it’s what I’m doing. I did buy a scale but these measurements were in cups.

    • Hi Harriet,

      Since you’re having so many difficulties with making gluten free baked goods, I suggest you stick to the suggested ingredients, versus substituting the first time, especially for beginners.

      If it doesn’t work out when not substituting ingredients, I suggest you have your oven checked for correct temperature calibration. Is it old or fairly new?

      In addition, if a bread sinks in it is due to not being baked long enough, assuming the recipe was made successfully by another. Other reasons may be too much leavener: yeast, baking powder, etc.

      I do not bake with weight measurements, so need to use it for my recipes.

      Good luck!

      Carla

      • Harriet says:

        Hi Carla.
        Thanks for your input! The oven is new and has been calibrated recently.
        I only subbed the bean flour for sorghum which you had said was fine. Followed the measurements. Bought a scale but didn’t need for this. Newly opened Rumfird to make this bread and Red Star instant yeast. Can switch to SAF if you tell me gold or regular!
        Bread is very tasty and while it was baking the middle started to dimple. Stacy suggested a bit more apple cider vinegar? I told her I followed ur recipe. I’ll get better. But it won’t happen over night. Thanks again for your kindness of heart. I’ll get it.
        Best
        H.

        • I understand that I suggested sorghum as a substitute, but when substituting ingredients, baking times may vary. One hour should have been enough, though. I highly suggest reading my free ebook on gluten free bread baking, as I had previously mentioned, as most of your questions will be answered there, including this question. I wrote the ebook because I receive so many questions regarding bread recipes, and substitutions.

          Now that you have made this recipe once with sorghum flour, hopefully you’ll be able to figure out the correct baking time.

          I’ve used as much as 2 teaspoons of vinegar in bread recipe that do not contain dairy. You can give that a try, if Stacy find it works. Like I said before, it’s all an experiment.

          I know you don’t like the taste of bean flour, and I con’t either. You do not taste it at all in this bread recipe. and bean flours help make a lighter, higher loaf.

          Good luck!
          Carla

  2. Farzana says:

    This bread looks so delicious except I hate millet flour. It has such a strong taste for me

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