Gluten free millet oatmeal bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1 cup brown rice flour1/2 cup gluten free oat flour (I grind mine in a coffee mill)3/4 cup millet flour1/2 cup tapioca flour1/3 cup arrowroot starch (if unavailable substitute 1/2 the amount potato starch flour and 1/2 tapioca flour)1/3 cup sweet rice flour1/4 cup flax seed meal (I grind mine in a coffee mill)1 T xanthan gum3 eggs1 t apple cider vinegar1 packet active dry yeast + 1 t sugar for proofing1 T molasses3 T turbinado1 1/2 t salt4 T butter, melted or oil of choice1/4 c plus 1 c heated water (or club soda, about 120 degrees)
Make sure all ingredients are at room temperature. Grease the bottom of a 10" loaf pan or 2 8" loaf pans. In the bowl of your stand mixer, sift together the dry ingredients. In a separate bowl, mix eggs molasses, vinegar, and melted butter. heat your water for proofing the yeast. In a small bowl, stir together yeast and sugar, then add water, let sit about 10 minutes it should foam if not start this over. Once yeast is ready, add egg mixture to the dry ingredients, then add yeast mixture, then slowly add the warm water, to achieve the right consistency in your batter do not add all at once, but slowly, and adjust the amount you add till it is a stiff cake batter consistency. you may need more or less. If you add too much add more rice flour to balance out. Put your mixer on high and let it beat for about 15 min. Put into greased pan(s) and brush top with warmed buttermilk, cover and let raise in a warm place for 1 to 1 1/2 hours. cook for 40 min or so at 350 degrees. Do not refrigerate, it makes soggy. frezzes well though.
Serving Size: one large loaf bread of 2 small loaves
Serving Size: one large loaf bread of 2 small loaves
Nutritional Info Amount Per Serving
- Calories: 115.9
- Total Fat: 3.4 g
- Cholesterol: 28.2 mg
- Sodium: 171.0 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.5 g
- Protein: 2.5 g
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