Gluten Free Millet Sandwich Bread Recipes

SOFT MILLET SANDWICH BREAD

Steps:

• Soak the chia seeds in the ½ cup water for at least 15 minutes. Preheat the oven to 425 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with brown rice flour.
• In a large mixing bowl, combine the arrowroot, millet flour, quinoa flour, brown rice flour, tapioca flour, flax meal, salt, and xanthan gum.
• In a separate large mixing bowl (or the bowl of a stand mixer), dissolve the yeast in the room temperature water. Add the olive oil and maple syrup. Just as the yeast begins to foam and feed on the maple syrup, about 3 minutes, add the combined dry ingredients and the chia seeds with their soaking liquid. Mix until you have achieved a soft dough. This will not take long. A stand mixer with a paddle attachment works well, but so will an old-fashioned wooden spoon and a tireless arm.
• Once your dough is formed, use a spatula (0 guide and pour the batter-like dough into the prepared loaf pan. Smooth the surface so that it is even and attractive. Sprinkle with the sesame seeds and score with one line that runs the length of the dough, just off center. Place in the hot oven. Once the oven door is closed, decrease the temperature to 350 degrees F and bake for 1 hour and 20 minutes. Decrease the temperature to 300 degrees F and bake for an additional 25 minutes, until golden brown and crusty.

GLUTEN FREE MILLET SANDWICH BREAD

Steps:

• If using metal bakeware, grease and line the bread pan with parchment paper. If using silicone bakeware, you're ready to go!
• Combine warm milk, yeast, and honey in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
• In the bowl of a stand mixer, combine the millet flour, brown rice flour, potato starch, almond meal, tapioca starch, milk powder, xanthan gum, and salt. Mix well.
• Add the apple cider vinegar, oil, and eggs to the yeast mixture. Whisk to combine.
• With mixer on lowest speed, slowly add the wet ingredients to the dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 2-3 minutes.
• If not using a silicone baking pan, line the bread pan with parchment paper.
• Spoon the thick batter into the prepared 9″x5″ bread pan (I use a pan with 9.3″ X 4″ X 2.4″ Inches inside dimensions). If using sesame seeds, sprinkle them on now. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
• Meanwhile, preheat oven to 350°F. Bake bread for 40 to 45 minutes, or until the internal temperature of the loaf is 200°F.
• Remove bread from pan and place on a wire cooling rack immediately. Cool completely before storing in an air-tight bag.

MILLET OATMEAL BREAD (GLUTEN-FREE)

Steps:

• Make sure all dry ingredients and the eggs are at room temperature.
• Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
• In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
• Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
• Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
• Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
• Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
• Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.

GLUTEN-FREE SANDWICH BREAD

Steps:

• Whisk together the yeast, water, and 1 tablespoon of the coconut sugar in a small bowl. Allow the yeast to activate for 8 to 10 minutes, or until it smells very fragrant or looks a little bubbly.
• Add the dry ingredients (millet flour, brown rice flour, tapioca flour, xanthan gum, sea salt, and baking powder) in a stand mixer fitted with the paddle attachment. Turn the mixer on for a few seconds to mix the flours.
• Add the yeast mixture, eggs, olive oil, and cider vinegar to the stand mixer and mix until the dough is combined. Note: the dough will be very sticky and won't resemble regular bread dough.
• Transfer the dough to a lightly oiled or greased 9"x5" loaf pan. Smooth into an even layer with a rubber spatula. Cover with plastic wrap and store in a warm spot for 1 hour, or until dough doubles in volume.
• When ready to bake, preheat the oven to 350°F. Bake on the center rack of the preheated oven for 30 minutes. Remove from the oven, cover with foil (to avoid the top of the bread burning), and bake another 15 minutes.
• Allow bread to cool 10 minutes before releasing it from the loaf pan. Cut into large slices and enjoy!