Gluten-free bread makes me happy. Good bread, that is. Like all gluten-free bakers, I’ve searched High and low for a good bread recipe with varying degrees of success. This is the one I like the best (so far ). I love the taste of millet flour, the thickness of the crust, and the fluffiness of the inside. It’s sturdy enough for sandwiches, and easy enough to whip up on a moment’s notice.
This was originally a French bread recipe, and I tried valiantly for a long time to make pretty baguette-shaped loaves with it. Baguette shaped pans don’t have ends, however, which means that since gluten-free bread dough is more of a batter, it can spread out to (and past) the edges rather than rising upward as one expects bread dough to do. So you end up with really skinny, long loaves of flat-topped French bread. Not very attractive at all.
All that to say, I finally gave up and put the batter in a regular loaf pan.
As you can see, the top still looks a little funky, but the taste and texture are still the same, and as a bonus, you can use it for sandwich bread.
As with all bread, especially homemade bread, it’s best hot, but still delicious cold.
Fresh out of the oven, the wonderful crunchy crust and chewy inside, slathered with butter just can’t be beat.
If you’ve read this blog for any length of time, you know I’m a big fan of grinding your own grain, and using really inexpensive flour, usually rice and cornstarch.
I make an exception for this recipe however. I’ve tried replacing all the various starches with just cornstarch, and at least part of the millet flour with rice four with varying degrees of success, but nothing quite measures up to the flour blend in this recipe. Fortunately, potato and tapioca starch aren’t much more expensive than cornstarch.Print
Gluten, Dairy, and Egg-Free Bread Recipe
- 1 cup millet flour or millet/sorghum flour combination
- 1/3 cup cornstarch
- 1/3 cup tapioca starch
- 1/3 cup potato starch
- 1 1/4 teaspoons guar or xanthan gum
- 3/4 teaspoon salt
- 1 heaping Tablespoon sugar
- 2 1/4 teaspoon dry yeast
- 2 teaspoons olive oil
- 1 cup warm water (110°)
- Mix dry ingredients together. Quickly add olive oil and water. Stir until all ingredients are incorporated. Beat vigorously for three minutes (preferably with a stand mixer ).
- Scrape batter into a greased loaf or baguette pan. Try to Mound the top a bit.
- Let rise in a warm place for 40-50 minutes or until a little more than double in size.
- Preheat oven to 400° and bake bread for 40-50 minutes. DO NOT use a convection oven which will cause the crust to brown too quickly.
- When the bread is done, it should sound hollow when tapped on the sides. Or if you want to get a little more technical, the internal temperature should reach between 205° and 215°.
- When done, immediately remove from pan and let cool on rack at least 10 minutes before slicing.
- After that, your only challenge is to refrain from eating the whole thing (with butter of course), because seriously, it’s that good.
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