Gluten Free Oatmeal Millet Bread

By Bailey1_

Ingredients

• Note: I have found millet flour causes baked goods to spoil quickly. This loaf will keep for about 24 hours, after that time, I recommend freezing it in slices to pull out enjoy when needed. Use parchment paper to keep the slices from sticking together.
• Yeast Ingredients
• 3 TBSP honey (agave nectar would work just fine too)
• 1 1/4 cup warm water (between 110 – 115 degrees F)
• 1 TBSP active dry yeast (NOT instant yeast)
• Wet Ingredients
• 3 eggs, at room temperature
• 1/4 cup olive oil
• 2 tsp apple cider vinegar
• Dry Ingredients
• 1 cup millet flour
• 1/2 cup freshly ground oat flour**
• 1/2 cup sorghum flour
• 1/2 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup arrowroot starch (or potato starch – it makes my joints swell so I don’t use it)
• 1 TBSP xanthan gum
• 2 tsp baking powder
• 1 1/4 tsp sea salt
• Extra whole rolled oats to sprinkle on top of your loaf.

Details

Servings 1
Adapted from allergyfreealaska.com

Preparation

Step 1

*I make my own oat flour by grinding gluten free rolled oats (the Bob’s Red Mill brand) in my food processor. If you don’t have a food processor, try the blender.



In a small mixing bowl, combine the honey and the warm water; mix until the honey is dissolved. Sprinkle in the yeast and give it a quick stir to combine. Allow to proof for 10 minutes (set a timer!) – NO more, NO less time.

Make sure you have the other wet and dry ingredients mixed and ready to go when the 10 minutes are up!

Using a heavy duty mixer, combine the dry ingredients.

In a separate mixing bowl, whisk together the eggs, oil, and vinegar.

When the yeast is done proofing, add the wet ingredients to the dry. Stir until it’s a little paste-like, then add the yeast mixture. Using your mixer’s low speed setting, mix for about 30 seconds. Scrape the sides of the bowl then mix on medium for about 2 minutes or until the dough is smooth. (You may need to stop your mixer and scrape the sides of your bowl a few more times.)

Pour dough into a well greased 9″ x 5″ bread pan, sprinkle with oats, and cover with plastic wrap. Allow to rise for an hour (Check the loaf 30 minutes into rising. When the dough is close to hitting the plastic wrap, remove it; allow the dough to rise the remaining time uncovered.) When the hour of rising is up, preheat your oven to 375 degrees (F). When the oven is up to

temperature, place loaf in oven and bake for 35 – 40 minutes.
Remove loaf from pan and allow it to cool on a wire rack. The loaf must be completely cooled before being cut into (if you can stand to leave it alone for that long!).