Friday, 19 August 2011

Millet Bread

This bread is soft and has a good, mild flavour and texture (similar to whole wheat bread). I often substitute millet (or a combo of rice and millet) flour in recipes that call for sorghum flour. I’m sure you could substitute sorghum for the millet in this recipe if that is what you have. It is best toasted and should be kept frozen in an airtight container. I find it safest to make gluten free bread (and baking in general) in a smaller size. That way it is easier to tell if it's cooked through, plus it's less likely to fall. The slices of this loaf are about 2/3 the size of a regular slice of bread.

(makes 2small loaves)

1 1/3 cup millet flour (I use bajra flour which has a bit of rice flour mixed in with the millet)
1 1/3 cup cornstarch
1 1/3 cup tapioca flour
1 Tbsp guar gum (or xanthan gum)
1 tsp salt
2 tsp (one 7g packet) unflavoured gelatin
2 tsp egg replacer
2 ¼ tsp yeast (or 2 tsp if using instant) + 1/4 cup very warm water

2 eggs
1 tsp vinegar
1/3 cup canola oil
1 1/2 cups milk
1/4 cup ground flax seed (optional)

Soak the yeast in warm water and let sit for 10 minutes (or less if using instant yeast)
Sift dry ingredients together in a large bowl.
Make a well in the dry ingredients and beat in eggs, milk, vinegar, oil, and prepared yeast.
Mix well, spoon into 2 oiled bread pans and smooth the top. If you are not using non-stick, line the bottom of the bread pan with oiled foil so that it comes out more easily  (as you can see, I forgot to do this with the glass pan. scroll down for example of failure).
Cover with a tea towel and let rise in warm, draft free area for 1 hour.

Bake at 375 for at least 1 hour. Cover loaves with foil if the bread gets too dark on top (around 20 minutes left). Do not undercook. If you aren't sure if the bread is done or not, play it safe and cook it a bit longer than you think.

Take loaves out of pans and let sit on a rack to cool.
Slice and freeze in airtight container.

This is what happens if you forget to line the pan with foil. I ended up using the larger pieces to make a form of french toast and the rest I will use for bread crumbs. So not all is lost, but if you can help it, don't forget the foil!

Millet Bread Fail!


  1. They look fabulous. I have nephew that has a gluten intollerance. hanging onto this idea. i am guessing has never had french toast . Can't wait to make this!

  2. Yeah! Thanks for posting a fail...cause it sure happens. And good job making it into something anyway!