GLUTEN-FREE MILLET BREAD
https://www.kingarthurflour.com/recipes/gluten-free-millet-bread-recipe
https://www.kingarthurflour.com/recipes/gluten-free-millet-bread-recipe
You can finally savor the flavor of gluten-free bread with this curiously crunchy millet-studded whole-grain loaf.
Ingredients
Instructions
Ingredients
- 1/2 cup millet, soaked
- 1 1/2 cups Gluten-Free Whole Grain Flour Blend
- 1/3 cup potato starch
- 1/2 cup almond flour
- 2 1/2 teaspoons instant yeast
- 3/4 teaspoon xanthan gum
- 3/4 teaspoon salt
- 4 tablespoons soft butter
- 3 large eggs
- 2 tablespoons honey
- 3/4 cup warm milk
Instructions
- Cover the millet with warm water and soak it at room temperature overnight, or for a least a few hours. Drain any remaining water from the millet before using.
- Combine all the dry ingredients in the bowl of your stand mixer and blend thoroughly.
- Add the butter and blend until the mixture is like sandy crumbs.
- Add the eggs, honey and warm milk, beating well for 2 to 3 minutes, stopping once to scrape the sides of the bowl.
- Stir in the drained millet.
- Cover the dough and allow it to rise at room temperature for about 1 hour.
- Preheat your oven to 350°F and lightly grease an 8 1/2" x 4 1/2" bread pan.
- Scrape the dough (which will be the consistency of a thick batter) into the prepared pan and allow it to rise again, covered, for about 30 to 40 minutes, or until it's risen just above the rim of the pan.
- Bake the bread for 40 to 45 minutes, or until the internal temperature reaches 205°F to 210°F. The top should be a lovely golden brown. If the loaf begins to brown too much before it's finished baking, tent it with aluminum foil for the remainder of the bake. Cool completely before cutting and serving.
Quinoa Bread Recipe
https://ifoodreal.com/quinoa-bread-recipe/
Super simple quinoa bread recipe made with dry quinoa, oat flour, coconut oil and almond milk. I just wanted to have a slice of bread in a fridge that is higher in protein and more complete nutrition than sprouted whole grain bread.
There are 2 rules you absolutely must follow with this recipe:
How to Make Quinoa Bread Recipe
Preheat oven to 400 degrees F and grease 8″ x 5″ loaf tin with butter or coconut oil well. In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms.
Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients.
Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom.
Bread should slide out and cool off completely before slicing. I even toasted a slice.
This quinoa bread recipe is extremely easy for any novice cook to alternative baking like me. You don’t have to worry about yeast rising, proper temperatures and elevations, or over mixing the dough. And if you would like to experiment more with quinoa, try my chocolate quinoa muffins.
Quinoa Bread Recipe
Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients.
Store: Refrigerate in a sealed plastic bag for about 2 weeks. Freeze for up to 3 months.
*Make oat flour by grinding quick or rolled oats. I think ratio is 1:1 but measure after anyways. Also you can use spelt or whole wheat flour in place of oat flour. Bread will be dryer and nuttier but still good. I prefer oat flour. For gluten free bread version use Gluten Free certified oats.
https://ifoodreal.com/quinoa-bread-recipe/
Super simple quinoa bread recipe made with dry quinoa, oat flour, coconut oil and almond milk. I just wanted to have a slice of bread in a fridge that is higher in protein and more complete nutrition than sprouted whole grain bread.
There are 2 rules you absolutely must follow with this recipe:
- Grind quinoa into flour. I have not tried using store bought quinoa flour, so I don’t know how much. The safest is to grind your own quinoa into flour.
- You have to let quinoa bread cool off completely before slicing.
How to Make Quinoa Bread Recipe
Preheat oven to 400 degrees F and grease 8″ x 5″ loaf tin with butter or coconut oil well. In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms.
Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients.
Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning.
Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom.
Bread should slide out and cool off completely before slicing. I even toasted a slice.
This quinoa bread recipe is extremely easy for any novice cook to alternative baking like me. You don’t have to worry about yeast rising, proper temperatures and elevations, or over mixing the dough. And if you would like to experiment more with quinoa, try my chocolate quinoa muffins.
Quinoa Bread Recipe
Quinoa Bread Recipe is yeast and gluten free made with dry quinoa, oat flour, coconut oil and almond milk. Very simple ingredients.
- Author: ifoodreal.com
- Prep Time: 7 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 7 minutes
- Yield: 10 slices
- 2 cups quinoa, uncooked
- 1 cup oat flour*
- 1 tsp baking soda
- 1 tsp baking powder, aluminum free
- 1/4 tsp himalayan pink salt
- 3 tbsp coconut oil or butter, room T
- 2 cups any milk (I used unsweetened almond)
- 1 tbsp maple syrup or raw honey
- 1 tbsp any vinegar (I used apple cider)
- Preheat oven to 400 degrees F and grease 8″ x 5″ loaf tin with butter or coconut oil well.
- In a high-speed blender or food processor, grind quinoa for a few minutes until flour forms. Transfer to a large mixing bowl along with oat flour, baking soda, baking powder and salt; stir very well. Add butter or coconut oil and stir until it is incorporated with dry ingredients in small pieces.
- In a medium bowl, whisk milk, maple syrup and vinegar. Pour into a bowl with dry ingredients and mix well with spatula.
- Transfer to a prepared loaf tin, level and sprinkle with sesame seeds if desired. Bake for 60 minutes loosely covered with parchment paper for the first 30 minutes to prevent top from burning. Remove from the oven and let cool for about an hour. Then loosen the sides with a knife, flip the tin and give a few gentle pats on a bottom. Bread should slide out and cool off completely before slicing.
Store: Refrigerate in a sealed plastic bag for about 2 weeks. Freeze for up to 3 months.
*Make oat flour by grinding quick or rolled oats. I think ratio is 1:1 but measure after anyways. Also you can use spelt or whole wheat flour in place of oat flour. Bread will be dryer and nuttier but still good. I prefer oat flour. For gluten free bread version use Gluten Free certified oats.
