Dairy Freegluten Free Millet Bread Recipes
DAIRY FREE/GLUTEN FREE MILLET BREAD
Posted in response to request for dairy free/gluten free bread. This bread has the texture of a cornbread. It is more suitable for a snack or breakfast bread as it does not hold together for sandwiches. It has a mild flavor that is suitable topped with honey. It keeps for only a few days.
Provided by TishT
Categories Quick Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 375F.
- Grease one 9" x 5" loaf pan.
- Mix dry ingredients in a bowl.
- Pour in cooking oil, honey, and water.
- Stir completely until mix is thick and moist.
- Spoon batter into loaf pan.
- Bake 45 minutes to 1 hour or until tester comes out clean.
- *Variations:Substitute 1 cup Orange Juice for Water.
GLUTEN AND YEAST AND DAIRY FREE MULTIGRAIN BREAD
A tasty and nutritious gluten and yeast free bread. You need to start soaking the grains the night before you want to bake the bread to allow the abiant yeast in the teff time to work. It makes tasty crackers too if you slice very thinly and toast on a cookie sheet in a 300 degree oven for about 5 minutes per side. The crackers keep for a couple of weeks in tupperware. If you blend the crackers and add some parsley and seasonings it makes great bread crumbs as well. For the information of Chef #257341 There is no yeast in apple cider vinegar, just apples. If you can tolerant teff, you can tolerant soaked teff. As a matter of fact, it is a good practice to soak all grains in an acid like buttermilk to ease digestion, especially if you have digestion issues.
Provided by Chef 616082
Categories Sourdough Breads
Time 1h5m
Yield 1 Loaf, 18 serving(s)
Number Of Ingredients 19
Steps:
- Before bed in a medium non-metalic bowl whisk the first four dry ingredients well. Blend in the soured almond milk, cover tightly with saran wrap and leave in oven with the light on.
- The next day, in a small bowl, mix 1/2 cup water with ground chia seeds and stir very well until an even paste is reached. Stir in the egg yolks, oil (warmed if you use coconut) and two teaspoons of cider vinegar if soured almond milk wasn't used in the first step.
- In a medium bowl mix sorghum, ground almonds, tapioca, ground flax, guar gum, baking powder and soda and salt mixing well.
- Mix the wet ingredients with the dry and gingerly mix both with the soaked grains from the oven being careful to keep as much lift as possible.
- In a mixer beat the egg whites and 1/4 teaspoon of cream of tartar until stiff peaks form. Fold carefully into the completed mixture and turn into a greased and floured loaf pan. Level with a spoon dipped in hot water and slash down the middle with a knife.
- Let dough sit while oven preheats to 350 degrees then cook for between 35 and 45 minutes until toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 174, Fat 7.5, SaturatedFat 3.2, Cholesterol 20.7, Sodium 218.5, Carbohydrate 24.4, Fiber 2.6, Sugar 2.7, Protein 3.6
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