By Paul Scally
Gluten Free Millet Bread
6 steps
Prep:15minCook:1h 30min
This is the best gluten free bread I've ever had. As someone who isn't gluten free and still occasionally eats wheat bread (check out my 100% Whole Wheat Bread), this is the closest gluten free bread has ever coming to matching the real deal. The taste and texture are remarkably similar, and I think this bread can stand by itself not just as a great gluten free bread, but as a great bread overall
Updated at: Mon, 09 Sep 2024 23:30:58 GMT
Nutrition balance score
Great
Glycemic Index
64
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories64.1 kcal (3%)
Total Fat0.9 g (1%)
Carbs12.9 g (5%)
Sugars0.3 g (0%)
Protein1.8 g (4%)
Sodium184.3 mg (9%)
Fiber1.8 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
20 servings
Wet
Dry
Instructions
Step 1
Preheat your oven to 325F, and lightly oil a 9x5" bread pan
Step 2
In a large bowl, combine the water, vinegar, and psyllium husks. Let sit for 5 minutes. The psyllium husk needs a few minutes to gel; it should be a similar consistency as applesauce
water600g
apple cider vinegar15g
whole psyllium husks⅓ cupStep 3
Meanwhile, in a separate large bowl, whisk together the rest of the ingredients - millet flour, baking powder, baking soda, ground flaxseed, and salt
baking soda2.4g
salt4.5g
millet flour300g
ground flaxseeds13g
baking powder12gStep 4
Add the wet ingredients into the dry, and mix with a spoon until fully combined. Transfer the dough to your pan. Optionally top with oats, seeds, chopped nuts, dusted flour, etc, or you can score the top with a knife or bread lame. Here, I topped with about 1 tbsp (12 g) chia seeds
Step 5
Bake at 325F for about 90 minutes, or until the internal temperature is at least 205F
Step 6
Let cool completely in the fridge on a cooling rack for a few hours before slicing
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