RCI-BR.003.0277.001
Millet Quick Bread
I make my own breads as i don't care for the wheat-free, egg-free, milk-free breads that you can buy. Our favorite here for a sandwich bread is this one. This bread is very good lightly toasted. This recipe makes 2 slightly small loaves.
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- millet flour3½ cups
- ¾ cup
- tapioca starch1½ cups
- scant ½ cup sugar1 unit
- 2½ Tsp
- xanthan3 Tbsp
- 3 Tbsp
- 3½ cups
- ½ cup
Method
1
Preheat oven to 375°F (190°C).
2
Whisk together millet flour, potato starch, tapioca starch, sugar, salt, xanthan gum, and baking powder in a large mixing bowl until evenly combined.
3
Pour water and oil into the dry mixture and stir vigorously with a wooden spoon or whisk until a smooth, thick batter forms with no visible lumps, about 1-2 minutes.
4
Lightly oil or line a loaf pan or round cake pan with parchment paper, then pour the batter into the prepared pan.
5
Smooth the top of the batter with the back of a spoon or spatula to ensure even baking.
6
Bake for 35 minutes until a wooden skewer or toothpick inserted into the center comes out clean and the top is golden brown.
35 minutes
7
Remove from oven and allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack.
8
Cool completely on the wire rack for at least 20 minutes before slicing and serving.