Gluten Free Millet Loaf
Anyone who is even a little clued up about their health can’t help but do a little double-take when reading the ingredients in store-bought gluten free bread. Canola oil, soy flour, gums of various sorts, preservatives, fixatives, stabilisers, way too much sugar, etc. And even after all that, it still either tastes like crap or cake.
Despair not! This is a 100% healthy, vegan, gluten free bread that slices like a dream, doesn’t crumble, and tastes like a bread made from gluten-bearing grains. Now that is a pretty big call, but why don’t you just try this awesome bread and make your own mind up. As a clue to how good it is, our 6 year old boy can’t get enough of it. I gave someone at my local wholefoods shop a taste, and they asked me to make them one regularly, no matter what the cost.
So, what are you waiting for?
Gluten free millet loaf
2 cups warm water (30-35° C)
2 tbsp milk kefir whey (optional)
2 tbsp raw sugar
1 tbsp yeast
½ cup ground chia seed
½ cup ground flax seed
3 tbsp olive oil
2 tsp apple cider vinegar (optional)
2 ½ cups millet flour
1 cup sorghum flour
½ cup corn flour
¼ cup rice flour
¼ cup quinoa flour
1 tbsp tapioca starch
1 ½ tsp salt
1 tsp baking powder
Add 1 tbsp sugar, the yeast and whey (if using) to the water in a four cup jug or bowl, stir and let sit for 10-15 minutes in a warm spot until it is bubbly and alive.
Mix the flours and salt in a bowl, then set aside. When the yeast has risen, add the oil, the other tbsp of sugar, the vinegar (if using), and the ground flax and chia seeds to the yeast mixture. Let this sit for no more than five minutes, then mix into the flour. The dough wants to be a little on the sticky side. Knead it for a few minutes, then place in a small bowl that will accommodate a doubling of size. Place in a warm spot to rise – 1 hour for warm conditions, 2 hours or so if it is cool.
Take the risen dough and knead on a floured board for a minute or so, then form into a ball and place on an oiled baking tray. Score the surface, and if desired, spritz with water and sprinkle seeds on the top. Let rise for a further 30 – 60 minutes.
Preheat the oven to 205° C (about 400° F), and bake for 45 minutes. A bowl or tray of water placed in the oven will help, as will spritzing the top with water. Take out of the oven and place on a wire rack. Let cool for half an hour before slicing.
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