Millet Oatmeal Bread

Name: Millet Oatmeal Bread Recipe
Yield: 17
Ingredients: (1) Whisk together in large mixing bowl;; 1 cup Brown Rice Flour; 1/2 Cup Certified Gluten Free Oat Flour; 3/4 cup millet flour; 1/2 cup tapioca flour; 1/4 cup potato flour; 1/3 cup arrowroot starch or cornstarch; 1/3 cup seet rice flour; 1/4 cup flaxseed meal; 1 tbsp xanthan gum; 3 tbsp brown sugar; 1 1/2 tsp salt; (2) In separate medium sized bowl whixk together; 3 eggs (must be room temp); 1 tsp apple cider vinegar; 1 tbsp molasses; 4 tbsp butter or butter substitue - melted; 1 cup warm water (80 - 105 f); You want your set mixtrue to be at or just above 80 F so the yeast activates properly in the machine; use yuour basic kitchen themometer and check wet mixtures temp as you add the ingredients you may need to alter the temp of the warm water to bring temp up or down.; (3) Pout et mexture in the bread machine pan and then layer the flour mixture on the top (not mixing the two); (4) create small indenataion in the flour with a spoon and pour 1 packet of active dry yeast in the hole; (5) select the 2 lb loaf size and use the basic rapeid setting which ends up being about 2 hours and 15 minutes. Some newer model bread machines hava gluten-free seeting. As it gets going you'll want to scrape the sides with a spatula to make sure all the flours incoporate into the wet mixture.; (6) PATIENCE! The same goes for bread machine loaves as does the traditinally baked loaves wait for the loaf to cool completely before slicing it. don't refrigerate the load. If you don't eat the entire loaf within 2 days slice and freeze it.

Number of Servings: 17

Ingredients

(1) Whisk together in large mixing bowl; 1 cup Brown Rice Flour1/2 Cup Certified Gluten Free Oat Flour3/4 cup millet flour1/2 cup tapioca flour1/4 cup potato flour1/3 cup arrowroot starch or cornstarch1/3 cup seet rice flour1/4 cup flaxseed meal1 tbsp xanthan gum3 tbsp brown sugar1 1/2 tsp salt(2) In separate medium sized bowl whixk together3 eggs (must be room temp)1 tsp apple cider vinegar1 tbsp molasses4 tbsp butter or butter substitue - melted1 cup warm water (80 - 105 f) You want your set mixtrue to be at or just above 80 F so the yeast activates properly in the machine; use yuour basic kitchen themometer and check wet mixtures temp as you add the ingredients, you may need to alter the temp of the warm water to bring temp up or down.(3) Pout et mexture in the bread machine pan and then layer the flour mixture on the top (not mixing the two)(4) create small indenataion in the flour with a spoon and pour 1 packet of active dry yeast in the hole(5) select the 2 lb loaf size and use the basic rapeid setting which ends up being about 2 hours and 15 minutes. Some newer model bread machines hava gluten-free seeting. As it gets going, you'll want to scrape the sides with a spatula to make sure all the flours incoporate into the wet mixture.(6) PATIENCE! The same goes for bread machine loaves as does the traditinally baked loaves, wait for the loaf to cool completely before slicing it. don't refrigerate the load. If you don't eat the entire loaf within 2 days, slice and freeze it.

Directions

see list

Serving Size: 17 1/2 inch slices

Number of Servings: 17

Recipe submitted by SparkPeople user WICISKAWASU.

Servings Per Recipe: 17

Nutritional Info Amount Per Serving

Calories: 148.0
Total Fat: 4.9 g
Cholesterol: 45.1 mg
Sodium: 242.6 mg
Total Carbs: 23.3 g
Dietary Fiber: 2.5 g
Protein: 3.6 g

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