Category: Bread

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Gluten Free Millet Bread

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.

I used Bobs Red Mill whole grain millet in this recipe.  The loaf pan is from USA Pan, made in the USA!

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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.

Ingredients:

Preparation:

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 the breakfast rotation!

Notes ♪♫ Need more inspiration?  Check out this French Toast Casserole with Blueberries and Cream Cheese, or this delectable Tiramisu French Toast!  Both were made with this Gluten Free Millet Bread!

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Gluten Free Old Fashioned Buttery Dinner Rolls

Gluten free baking is a labor of love.  Where my pantry once held just a few types of flour, there is now an array of grains, flours and starches.  Yes, I often use gluten free all-purpose flour, but sometimes I get the best results by mixing my own flour blend from scratch.

Today’s recipe is a great example.  One look at these rolls and you will see why I love to make them.  They have the soft, buttery texture of old-fashioned pull apart dinner rolls and you would never guess that they are gluten free.  I loved them so much that I decided to make them a part of my holiday breadbasket.

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Ingredients:

  • 3 tbsp. canola oil
  • 2 tbsp. honey
  • 1 egg
  • additional sweet rice flour, for sifting
  • 2 tbsp. melted butter

Preparation:

Line a 1 lb. loaf pan with parchment paper.

Microwave the milk for 30 seconds, then add the yeast and sugar.  Set aside to proof for 10-15 minutes.

Whisk together all the dry ingredients.  Place the egg, canola oil and honey in the bowl of a stand mixer and whisk in the proofed yeast.

Switch to the paddle attachment and gradually add the flour mixture.  Beat for 3 minutes.

Fill a flour sifter with sweet rice flour and keep it handy.  Generously flour a cutting board, turn out the dough and sift more flour over the top.

Using a bench knife, divide the dough into 8 pieces.  Roll each piece of dough in the flour to form a ball.  Arrange in the loaf pan.

Cover with plastic wrap and let the rolls proof for an hour.  Preheat the oven to 350º and brush the rolls with 1 tbsp. of melted butter.

Bake for 24 minutes or until the internal temperature reaches 175º.  Check with a thermometer.  Brush with the remaining tbsp. butter.

Cool in the pan for 5 minutes, then lift up the sides of the parchment and place the rolls on a cooling rack.  Rest for 5 minutes, then remove the parchment.  Let the rolls set for 10-15 minutes before pulling them apart.

They are best served immediately, but leftovers will keep well in the refrigerator for several days.  They freeze beautifully, so this is a great recipe to make ahead for the holidays.

Notes ♪♫ Arrowroot is a starch, like potato or tapioca that works well in gluten free baking.  It also makes a great roux, never lumpy!  You can likely find it locally, sold as arrowroot starch, or arrowroot powder.  If not, you can get it here on Amazon.

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