Wheat free buckwheat & millet bread

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Nutritional Info

Servings Per Recipe: 22
Amount Per Serving
Calories: 125.4

Total Fat: 2.2 g
Cholesterol: 0.0 mg
Sodium: 161.2 mg
Total Carbs: 21.9 g
Dietary Fiber: 3.6 g
Protein: 5.5 g

View full nutritional breakdown of Wheat free buckwheat & millet bread calories by ingredient

Introduction

Vital wheat gluten is used in this recipe. Meant for diabetics not for those suffering from siliac Vital wheat gluten is used in this recipe. Meant for diabetics not for those suffering from siliac

Minutes to Prepare: 30

Minutes to Cook: 150

Number of Servings: 22

Ingredients

*Millet flour, 2.5 cup

*buckwheat flour, 2.5 cup

*Flour - Vital Wheat Gluten, .5 cup

*Active Dry Yeast, 2 tsp

*Honey - Sue Bee Clover Honey, 3 tbsp

Water, tap, 1.333 cup (8 fl oz)

*Kosher Salt, 1.5 tsp

Soybean Oil, 2 tbsp

Directions

Temperatures are in Farenheight:
Add yeast and honey to 105-115 degree water and allow to foam.
Add flours and salt to kitchenaid mixer bowl add water mixture. mix, then kneed for 8 mins. Form Ball and put back in bowl after oiling the bowl. Caover with damp cloth loosely. Allow to rise to double size (warm moist location is best (proof the dough). Punch down- form loaf (use flour as needed to form). Put in oiled loaf pans cover with a damp cloth and allow to rise for 1 hr. (again a warm moinst location is best) Put in 425 degree oven for 10 minutes then lower to 325 continue for 15 additional minute for a total of 25 minutes. Internal temp should be 170-180 degrees. remove from pans to cooling rack.

Serving Size: Makes 1 11X5 loaf

Number of Servings: 22

Recipe submitted by SparkPeople user LOGANPA.