Millet Oatmeal Bread Gluten Free Recipes

MILLET OATMEAL BREAD (GLUTEN-FREE)

Millet Oatmeal Bread (Gluten-Free) image

My mother makes this for me. She has made many different gluten free breads in search of the perfect sandwich loaf and this is my favorite so far. I didn't see it on zaar, so I thought I'd post it. This bread worked great for sandwiches and had good flavor. I kept it in the freezer with each slice separated by a piece of wax paper. Whenever I needed some, I'd defrost it for 20-30 seconds and let it sit for a few minutes. This bread is also more nutritional than most gluten free breads since it isn't loaded with starches. Makes 1 10" loaf or 2 8" loaves. Cooking time includes rise time.

Provided by Andrew Mollmann

Categories Yeast Breads

Time 2h35m

Yield 2 8 inch loaves, 2 serving(s)

Number Of Ingredients 17

Ingredients

1 cup brown rice flour
1/2 cup oat flour (can pulverize oats to make this)
3/4 cup millet flour
1/3 cup arrowroot (can substitute cornstarch if necessary)
1/3 cup sweet rice flour
1/4 cup flax seed meal
1 tablespoon xanthan gum
3 eggs
1 teaspoon apple cider vinegar
1/4 ounce active dry yeast (1 packet, or about 2 1/4 tsp)
1 teaspoon granulated sugar (for proofing yeast)
1 tablespoon molasses
3 tablespoons brown sugar
1 1/2 teaspoons salt
4 tablespoons butter, melted
1/4 cup water (heated to ~120F)
1 cup water (heated to ~120F)

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 OATMEAL BREAD

Gluten Free Oatmeal Bread image

This is a very simple yeast bread recipe from Allergy Cooking With Ease, with no other flours than oat flour (grind oats in your blender). It turned out a little like a sponge bread in texture, but had a nice flavor and did not crumble when slicing. Has a bit of a sweet flavor (I used honey). I have tried a few gluten free breads, and this one turned out great on the first try. Didn't rise as much as I liked, but I'm wondering if that's because I used regular yeast, not quick-rise.

Provided by WI Cheesehead

Categories Yeast Breads

Time P1DT7h30m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups warm water (115 )
1/2 cup date sugar or 3 ounces raw honey
1 (1/4 ounce) package fast rise yeast or 2 1/4 teaspoons yeast
2 3/4 cups oat flour (gluten free, if preferred)
2 1/4 teaspoons guar gum
1/2 teaspoon salt
3 tablespoons oil
oatmeal (optional)

Steps:

Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
Stir together the dry ingredients in a large stand mixer bowl; Add the yeast mixture and oil and beat the dough for 3 minutes at medium speed.
Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
Let rise in a warm place for 1 to 1 1/2 hours.
Beat the dough again for 3 minutes.
Oil an 8x4-inch loaf pan and coat the inside with oatmeal. Put dough in the pan and allow to rise in a warm place for about 20 minutes, or unitl it barely doubles.
Preheat oven to 350° F and bake the loaf for about 75 minutes, loosely covering with foil after the first 15 minutes to prevent excessive browning.

Nutrition Facts : Calories 124.1, Fat 4.3, SaturatedFat 0.6, Sodium 101.1, Carbohydrate 19.7, Fiber 2.9, Sugar 0.7, Protein 3.7

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