Gluten Free Millet Oatmeal Bread Recipe

INGREDIENTS

  • 1 cup brown rice flour
  • 1/2 cup certified gluten free oat flour (you can pulverize oats in a food processor to make oat flour) *If you are sensitive to oat flour, try quinoa flour
  • 3/4 cup millet flour
  • 1/2 cup tapioca flour
  • 1/3 cup arrowroot starch * you can substitute cornstarch if you need to
  • 1/3 cup sweet rice flour 1/4 flax seed meal (you can’t taste it and it adds fiber)
  • 1 Tablespoon xanthan gum
  • 3 eggs
  • 1 tsp apple cider vinegar
  • 1 packet active dry yeast + 1 tsp granulated sugar for proofing yeast
  • 1 Tablespoon molasses
  • 3 Tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 4 Tablespoons butter or butter substitute, melted
  • 1/4 cup plus 1 cup heated water (I heated my water to 120 degrees to proof the yeast)

DIRECTIONS
Make sure all your dry ingredients (and 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 (I used my paddle not my dough hook) sift together the dry ingredients.

In a separate medium bowl mix the eggs, molasses, vinegar, and melted butter.

Heat water for proofing the yeast. I recommend 120 degrees.

In a small prep bowl, stir together active dry yeast and 1 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 the yeast is ready, add the egg mixture to the dry ingredients.

Then add the yeast mixture.

Slowly add water (should still be warm) to achieve the right consistency in your batter.

Since different brands, flours and measuring techniques act differently – don’t dump in the rest of the water but instead add it gradually. The dough should be like very stiff cake batter.

Beat the dough on high for about 15 minutes in stand mixer. If you accidentally add too much
water simply add a little rice flour to regain desired consistency.

If you accidentally add too much water add a little rice flour until you achieve the dough consistency you were going after.

Put the dough in your prepared pan and place in oven to rise for about 1 – 1 1/2 hours.

You can put plastic wrap or a towel over the pan.

My house is much too cold right now so I put mine in the oven so that the dough can rise.

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.

You’ve just made a delicious loaf of bread that well be eaten in no time.

My bread is always consumed within a 2 day period so I don’t know just how long the shelf life is but I wouldn’t refrigerate this bread as it might get soggy.

Feel free to slice and freeze it for later use.

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