Tuesday, June 12, 2012

Millet Bread

Arguably the most depressing part of gluten-free living is the lack of bread (and pasta, and couscous and pasta).  While I haven't attempted homemade pasta yet, I've taken my first stab at gluten-free bread.  I let Google do most of the work and the first appetizing recipe that came up was this yummy bread from Gluten-Free Goddess.  You have to dig a bit on her site to find it, but Google took me directly there.

I kept her recipe basically the same, except the sorghum flour is at my lady's house and all I had was Nuts.com gluten-free all-purpose flour which turned out lovely.  I was juggling two of her recipes on my blackberry and accidentally used 1 1/4 cups of water and 4 tablespoons of olive oil.  It tasted lovely the first day and today, the second day it's great toasted with almond butter and honey, though I'll probably add a bit more salt next time.

I'm excited to make it again this weekend for the lady, a millet bread nut.  This sure beats the frozen stuff from the market.

From Gluten-Free Goddess.com

First- whisk together your dry ingredients and set aside:

1 1/2 cups sorghum flour (aka jowar flour)-I used Nuts.com GF All-purpose flour
1 cup tapioca starch or potato starch (not potato flour!)-I used potato starch left over from Pesach
1/2 cup GF millet flour or GF oat flour
2 teaspoons xanthan gum
1/ 1/4 teaspoons fine sea salt
1 packet rapid dry yeast or 2 1/4 teaspoons
3 tablespoons extra virgin olive oil
1 tablespoon honey- or raw agave nectar to keep it vegan
1/2 teaspoon mild rice vinegar or lemon juice
2 organic free-range eggs, beaten or 1 tablespoon Ener-G Egg Replacer whisked with 4 tablespoons warm water till frothy
Using one cup of the water, proof the yeast in the warm water (110 to 115ºF) and a teaspoon of the honey/agave (add the yeast to the water and honey stir; allow it to get poofy).

Add the proofed yeast to the dry ingredients; add the olive oil, remaining honey/agave, cider vinegar and mixed egg replacer (or eggs); beat until a smooth batter forms. I use the word batter because gluten-free bread dough is more like smooth sticky muffin batter than wheat based bread dough -- it is not as thin as cake batter, though. Add up to 1/4 cup more water if you need to.

Scrape the dough into a ceramic loaf pan (or use a 7 to 8-inch round cake pan for rustic ciabatta style bread) and smooth evenly (I use wet fingers).

Top with sesame seeds. Place the pan in a warmed oven or draft free spot. Allow the dough to rise until it domes nicely -- from 45 to 50 minutes.

Preheat your oven to 350ºF.

When the oven comes to temperature bake the risen bread until it sounds hollow when thumped -- about 45 minutes to 55 minutes, and even up to 65 minutes if you're at higher altitude. Lower style round pan loaves will bake quicker -- at 30 to 40 minutes, usually.

If you like a crusty loaf, remove the bread from the pan and return it naked to the oven at 350ºF for an additional 10 minutes- keep an eye on it and don't let it get too brown. It should be a light golden color.

Cool on a wire rack.

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