Gluten Free Millet Bread

If you're a bit nervous about making gluten free bread this is the recipe for beginners. Read the recipe through before you start, follow the steps and you'll be fine.

Course Bread

Cuisine American, Canadian

Keyword easy gluten free bread, gluten free bread for beginners, gluten free millet bread

Prep Time 30

Cook Time 1 30

Rise time 40

Total Time 2 40

Servings slices

Calories 137kcal

Author Cinde Little

Equipment

1 Pullman pan with lid 9-inch x 4-inch

Ingredients

Yeast Mixture

265 grams water 110-115℉
7 g active dry yeast (1½ tsp)
8 g sugar (2 tsp)

Psyllium Gel

300 g water cold or room temperature
16 g apple cider vinegar (1 Tbsp)
26 g psyllium husks (5 tablespoons + 1 tsp)

Dough

400 g millet flour
7 g salt (1 tsp)
4 g baking powder (1 tsp)

Instructions

Activate yeast

Run tap water until very hot, fill a cup and confirm the correct temperature, 110-115°F.
Measure 265 grams of water.
Add sugar and yeast, stir. Cover and let sit for 10-15 minutes until frothy on top.

Make psyllium gel

Combine 300 g room temperature water and cider vinegar in a small bowl. Sprinkle psyllium husks over the water and immediately whisk to combine. Set aside to gel, about 10 minutes. See note 1.
While the psyllium gel is forming line a standard 9-inch by 5-inch loaf pan with parchment paper. See note 2.

Mix dough

In the large bowl of a stand mixer add millet flour, salt and baking powder. Add yeast mixture and psyllium gel then mix until an even dough is formed, about 5 minutes.
Dough will be sticky. Use wet hands to transfer into prepared pan, smooth the top.

Rise

Cover with a tea towel and let rise in a draft-free area until bread comes to the top of the pan, no higher, 35-40 minutes.
Preheat oven to 350°F.

Bake

Bake for 1½ hours. Internal temperature should be 205–210°F. See note 3.
Transfer loaf pan to wire cooling rack. Wait 15-20 minutes before cutting the first slice to enjoy warm. Allow the remainder of the loaf to cool completely.
Slice and store in air tight container for 3 days or freeze.
Makes 12 ½-inch thick slices, about 55 grams each.

Notes

Note 1. Psyllium husks absorb water more slowly in cold or room temperature water which results in a smooth consistency. Also, the gel can get too hard if left for more than 30 minutes. Plan to start the dough 10-15 minutes after mixing the gel.

Note 2. To easily line the pan crumple the parchment paper under running water. Then open it flat, shake and place inside the pan.

Note 3. Gluten-free loaves often need a higher internal temperature, 205–210°F, to fully cook and remove excess moisture. At the end of the cooking time remove the loaf onto a wire rack, check the temperature with a digital thermometer. ICook an additional 10 minutes if needed.

Tips for Beginners Making Yeast Bread

The ideal temperature for bread dough to rise is between 75-80°F, slightly warmer than room temperature. Place bread in a draft free area such as in an oven with the light on, on top of a fridge or near a stove.
Once cooked this bread will be quite pale in colour and take longer to brown when toasting, compared to wheat bread.
For perfectly square bread invest in a Pullman loaf pan with straight sides, square corners and a lid.This will make perfectly square sandwich bread.
A standard loaf pan is 9-inches by 5-inches but all pans vary slightly. Pay attention to the cook time and make good notes.

Nutrition