Millet Oatmeal Bread (Gluten-Free)
photo by Tea Jenny
- Ready In:
- 2hrs 35mins
- Ingredients:
- 17
- Yields:
-
2 8 inch loaves
- Serves:
- 2
ingredients
- 236.59 ml brown rice flour
- 118.29 ml oat flour (can pulverize oats to make this)
- 177.44 ml millet flour
- 78.78 ml arrowroot (can substitute cornstarch if necessary)
- 78.78 ml sweet rice flour
- 59.14 ml flax seed meal
- 14.79 ml xanthan gum
- 3 eggs
- 4.92 ml apple cider vinegar
- 7.08 g active dry yeast (1 packet, or about 2 1/4 tsp)
- 4.92 ml granulated sugar (for proofing yeast)
- 14.79 ml molasses
- 44.37 ml brown sugar
- 7.39 ml salt
- 59.16 ml butter, melted
- 59.14 ml water (heated to ~120F)
- 236.59 ml water (heated to ~120F)
directions
- 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.
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Reviews
-
I made this for a friend who has celiac, so since I had nothing to compare it to as I have never tasted gluten free bread before I had to rely on her honest opinion and hoped she wouldn't just say it was nice to be nice, and I am pleased to say she loved it. The texture was very light and bouncy perfect for sandwiches. I only had brown rice flour so I used all brown other than that I followed the recipe my friend was thrilled with it. It's not like making bread it's more like a cake when you mix it up but it turns out like bread, now that's what I call amazing. thank your mum for a very nice recipe.
RECIPE SUBMITTED BY
I'm 22 and have Celiac Disease. I've been eating gluten-free since I was 19. My mother also has Celiac. I've recently discovered the fun of cooking.
I work for Duke Energy as a Co-op and am an Electrical Engineering student at the University of Cincinnati.