Saturday, November 3, 2012

Millet/Oat Bread Gluten-free


I find the hardest thing to 'create' to my satisfaction is bread !  It just isn't the same without gluten.  But I keep tweeking to find that  fool-proof loaf that looks/tastes good. 
This is my latest tweeked recipe and it turns out a nice loaf - crisp crust/soft inside - with healthy ingredients.  

TIP : I find the best way to let my gf bread rise is to put it on a wire rack over a pan of warm water. I put the pan over a stove element (or the warming element)  set on low to keep the water warm.

Millet Bread  Gluten- free
  • 3/4 cup millet flour
  • 1/4 cup ground flax seed/sunflower seed  (mixed)
  • 1/4 cup potato starch
  • 1/4 cup tapioca starch/flour
  • 1/4  cup oat flour (gluten-free)
  • 1/4 cup white bean flour
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1/2  tsp baking powder
  •  
  • 1 slightly  rounded tbsp coconut oil
  • 2 eggs
  • ¼ cup warm milk
  •  
  • 1/2 cup warm water
  • 1 tsp sugar
  • 1 tsp unflavoured gelatine
  • 1 ½ tbsp reg. yeast


  1.  Mix sugar and gelatine, add ½ cup warm water , stir in yeast and let proof 
  2.  In mixer bowl beat eggs and oil , adding warm milk
  3. Add proofed yeast to liquids
  4. Mix well together dry ingredients and add all at once to liquids
  5. Beat on high for 4 minutes.
  6. Put batter in med. size loaf pan and let rise until it rounds the top of the pan
  7. Bake in preheated 350 degree oven for 55 minutes.
  8. Cool slightly , remove from pan and let cool completely on wire rack before slicing 

9 comments:

  1. Thanks for the tip on helping the bread to rise! My house runs on the cool side and finding a warm enough place to let things rise seems to be the crux of my yeast bread problems. This sounds like an easy solution.

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  2. Your bread looks wonderful! I'd love a slice with butter and honey and a cup of tea.

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  3. By the looks of things I could do this in my bread maker. Would the second beating destroy the loaf?

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    1. Beating! Clearly I don't do this often - kneading!

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    2. Yes... with glutened flour, like wheat, you knead the dough... with gluten-free flours you beat it (as cake batter) If you made it thick enough to knead you would end up with a 'brick' ! smile. And yes, a second rise would destroy the loaf. The newer bread machines actually have a Gluten-free loaf setting that limits the process to one rising.
      Hope that helps Student Mommy!

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  4. Have you tried substituting the white bean flour with a different flour? I don't have any of it, can't find it locally and am guessing any kind of white bean is too large for my mill... A good GF bread that I can make is the thing I am so missing!

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  5. I subed the bean flour with buckwheat, I can not eat beans. It is not rising, and I have it in a warm oven.

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    Replies
    1. I find there are two reasons why gf bread doesn't rise -- either the yeast was no longer active OR most commonly your dough was too stiff... substitutions of flour often change the texture of the dough. GF bread dough must be sticky like a muffin dough. Or perhaps your oven is too warm ... in the oven with the oven light on or under the range light works best for me.

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