I have my favorite toasting breads for breakfast. They are dense, hearty seeded loaves that hold up well in the toaster like Mighty Tasty Toasting Bread and Millet and Buckwheat Toasting Bread. But as much as I love their texture, sometimes I’m craving a soft, enriched bread to make sandwiches, or maybe French Toast? This Gluten Free Millet Bread fits the bill. It has a soft, cake-like crumb with just a hint of sweetness.
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I used freshly ground millet in this recipe. Milling your own flour is a great way to add fresh, nutritious whole grains to your baking. Learn more about using a grain mill here. Feel free to use purchased millet flour, if you can’t find it in stores it is widely available online.
- 150 g. millet flour
- 80 g. brown rice flour
- 95 g. potato starch
- 30 g. almond flour
- 35 g. tapioca starch
- 18 g. non-fat dry milk powder
- 1 tbsp. Xanthan gum
- 1-1/2 tsp. salt
- 1 cup 1% milk
- 2-1/4 tsp. (1 packet) active dry yeast
- 1 tbsp. honey
- 1 tsp. cider vinegar
- 1/4 cup canola oil
- 3 eggs
- sesame seeds
Whisk together the dry ingredients, millet flour through salt and add them to the bowl of your stand mixer. In a separate bowl, microwave 1 cup of milk for 30 seconds. Whisk in the yeast and honey and let it stand for 10 minutes until bubbly.
Whisk the eggs, canola oil and cider vinegar into the yeast mixture.
With the mixer on low speed, gradually pour in the wet ingredients. Once incorporated, increase speed and beat 3 minutes with the paddle attachment. The dough will be heavy and clinging to the paddle.
I baked this loaf in a 9″ x 4″ x 4″ pullman pan, the higher sides support the loaf as it rises. I always line my loaf pans with parchment paper, to easily remove the finished loaf.
Scrape the dough into the pan and use a wet spatula to smooth it out evenly. Sprinkle with sesame seeds and cover loosely with plastic wrap. Let it rise for 1 hour. I set my pan on top of some padding, so that the pan wasn’t resting directly on the cold counter surface.
Preheat the oven to 350º. Just before placing in the oven, mist the top of the loaf with water and quickly mist the sides of the oven. Bake for 45-50 minutes. The internal temperature should be between 195-200º.
Look at that beautiful loaf! I was worried that the dough hadn’t risen much but look at the oven spring! The high sided loaf pan definitely helped with that!
Cool completely on a rack before slicing.
This is exactly what I was hoping for. It looks like French Toast is back in our breakfast rotation!