Gluten Free Millet Bread

GF V DF VG NF SF Sep 10, 2024

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This is the best gluten free bread I've ever had. As someone who isn't gluten free and still occasionally eats wheat bread (check out my 100% Whole Wheat Bread), this is the closest gluten free bread has ever coming to matching the real deal. The taste and texture are remarkably similar, and I think this bread can stand by itself not just as a great gluten free bread, but as a great bread overall. This bread is best served warm

WET
- 2 1/2 cup (600 g) Water
- 1 tbsp (15 g) Apple cider vinegar
- 1/3 cup (28 g) Psyllium husks, whole

DRY
- 2 1/2 cup (300 g) Millet flour
- 2 1/2 tsp (12 g) Baking powder
- 1/2 tsp (3 g) Baking soda
- 2 tbsp (13 g) Ground flaxseed
- 3/4 tsp (4.5 g) Salt

1. Preheat your oven to 325F, and lightly oil a 9x5" bread pan

2. In a large bowl, combine the water, vinegar, and psyllium husks. Let sit for 5 minutes. The psyllium husk needs a few minutes to gel; it should be a similar consistency as applesauce

3. Meanwhile, in a separate large bowl, whisk together the rest of the ingredients - millet flour, baking powder, baking soda, ground flaxseed, and salt

4. Add the wet ingredients into the dry, and mix with a spoon until fully combined. Transfer the dough to your pan. Optionally top with oats, seeds, chopped nuts, dusted flour, etc, or you can score the top with a knife or bread lame. Here, I topped with about 1 tbsp (12 g) chia seeds

5. Bake at 325F for about 90 minutes, or until the internal temperature is at least 205F

6. Let cool completely in the fridge on a cooling rack for a few hours before slicing

https://www.poormanprotein.com/recipes/gluten-free-millet-bread

Description

Time

Prep Time:

15 minutes

Cook Time:

1 hours 30 minutes

Total Time:

1 hours 45 minutes

Cost

Total Cost:

Cost per Serving:

$0.14

Ingredients

Serving(s)

Wet

2 1/2 cup Water

1 tbsp Apple cider vinegar

1/3 cup Psyllium husks, whole

Dry

2 1/2 cup Millet flour

2 1/2 tsp Baking powder

1/2 tsp Baking soda

2 tbsp Ground flaxseed

3/4 tsp Salt

Instructions

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Pictures: Shown

Preheat your oven to 325F, and lightly oil a 9x5" bread pan
In a large bowl, combine the water, vinegar, and psyllium husks. Let sit for 5 minutes. The psyllium husk needs a few minutes to gel; it should be a similar consistency as applesauce
Meanwhile, in a separate large bowl, whisk together the rest of the ingredients - millet flour, baking powder, baking soda, ground flaxseed, and salt

Add the wet ingredients into the dry, and mix with a spoon until fully combined. Transfer the dough to your pan. Optionally top with oats, seeds, chopped nuts, dusted flour, etc, or you can score the top with a knife or bread lame. Here, I topped with about 1 tbsp (12 g) chia seeds
Bake at 325F for about 90 minutes, or until the internal temperature is at least 205F

Let cool completely in the fridge on a cooling rack for a few hours before slicing

Nutrition Facts

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Servings: 20

Serving Size: 1 slice

Calories: 62

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Total Fat: 0.9g (1 %)

Saturated Fat: 0.1g (1 %)

Polyunsaturated Fat: 0.6g

Monounsaturated Fat: 0.2g

Cholesterol: 0mg (0 %)

Sodium: 181mg (8 %)

Total Carbohydrate: 12.6g (5 %)

Fiber: 1.7g (6 %)

Net Carbs: 10.9g

Total Sugar: 0.3g

Protein: 1.7g (3 %)

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Vitamin B12: 0.0mcg (0 %)

Vitamin D: 0.0mcg (0 %)

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Calcium: 40mg (3 %)

Iron: 0.87mg (5 %)

Magnesium: 21mg (5 %)

Potassium: 53mg (1 %)

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Glycemic Index

63.8

Glycemic Load

8.2

Sources of Inspiration

https://www.youtube.com/watch?v=Z2EWRYhBQqM

https://www.youtube.com/watch?v=vMFJQv7d6Ok

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