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The bread has a very nice texture. I did not have the millet flour so I King Arthur's Ancient Grains blend. This is a blend of millet, amaranth and sorghum. The bread baked 10 minutes more than the recipe called for. I did allow the bread to rest in the pan for 10 minutes before pouring it out to cool. The rest period helps to keep gluten-free bread from collapsing. Made for PAC Spring 2011.