Email to Brenda-Lee Olson      

Recipe Categories: Writermom77's HOME PAGEAfrican AlkalinizingRecipes AlmondFlourRecipes Appetizers Asian Baby BarsandSquares BBQ Beans Beef Bengali Beverages Bisquick BreadNoahsVariations BreadsBunsBagels BreadsFlat BreadsGFnotCF BreadsQuick BreadsYeast Breakfast BurgersAndPatties Cakes Candy Canning Casseroles Cheeses ChickenDishes Condiments Cookies CookiesNoBake Cornbreads Crackers Crockpot DairySubstitutes Dehydrator Desserts Dips Dutch EasternEurope Eggless Eggs Fish FlavoredOils FlourMixes Frostings FrozenDesserts Fruit German Grains Gravies Greek Holidays HomeMadeGifts IceCream IcePops Ices IndianEast IndianWest Irish Israeli Italian Jamaican JamsAndJellies Lamb LowSugar MainDishes Marinades Meats MeatsNon-Kosher Mexican MicrowaveCooking MiddleEastern Milks Muffins MYO MYODeliMeats MYOHouseholdCleaners MYOPersonalHygieneProducts MYOSchoolSupplies MYOSpiceBlends NativeAmerican PancakesAndWaffles Pasta PastriesDonuts Persian PicklesOlivesandRelish Pies Pizza Playdoughs Potatoes Poultry PressureCooker Puddings Quinoa RestaurantClones Rice RiceCooker SaladDressings Salads SaladsJellied Salsa Sandwiches Sauces SCDRegime Scottish Seafood SeafoodNon-Kosher SideDishes SmoothiesShakes Snacks SoupsAndStews SoupsAndStewsNon-Kosher SouthAmercian SportsDrinks Spreads Stuffing Substitutions SugarAlternatives Syrups Thai VariationsonPreparedMixes Vegan-Vegetarian Vegetables Vegetarian-Raw Vinegars

Millet-based Bread




Source of Recipe


Based on a recipe from Twin Valley Mills by Bette Hagman; posted by Jo


Recipe Introduction


Note from Jo: This recipe was developed by Bette Hagman for Twin Valley Mills, LLC. The original recipe called for Sorghum flour in place of Millet, but I found them to be interchangeable. For other GF recipes, check out Bette’s book THE GLUTEN-FREE GOURMET BAKES BREAD.


Recipe Link: http://www.twinvalleymills.com/

List of Ingredients




1 cup millet flour
2/3 cup tapioca flour
2/3 cup cornstarch
1 1/2 teaspoons xanthan gum
1/3 cup dry milk powder or nondairy substitute*
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon baking powder
3 tablespoons sugar
2 1/4 teaspoons dry yeast granules
2 eggs
1/2 teaspoon dough enhancer or vinegar
3 tablespoons vegetable oil
1 cup lukewarm water (more or less)

Recipe



Grease an 8 1/2" by 4 1/2" loaf pan and dust with rice flour.

Combine the dry ingredients in a medium bowl.

In the mixing bowl of a heavy duty mixer, whisk the eggs, dough enhancer and oil. Add most of the water holding back about 3 tablespoons to add as needed.

Turn mixer to low and add the flour mix a little at a time.

The mix should be the consistency of cake batter. Add the remaining water a little at a time to achieve this texture.

Turn mixer to high and beat for 3 1/2 minutes.

Spoon into the prepared pan, cover and let rise in a warm place about 35 minutes for rapid rising yeast; 60 or so minutes for regular yeast or until dough reaches the top of the pan.

Bake for 50 to 55 minutes in a 400° oven, covering after 10 minutes with aluminum foil.

Turn out immediately to cool. For a softer crust rub immediately with butter or margarine. Cool before slicing.

* Bette wrote, "I used the adult drink powder Ensure as my nondairy substitute and it turned out very well. The extra flavor and vanilla in the powder made the best tasting bread." Jo's note: I used GFCF Dari-free powder.