Unlike a lot of gluten-free bread, this loaf is definitely not a brick! Light, squishy, it has the perfect texture, and holds up to being sliced quite well. If you dry it out after slicing it, this bread also works great for bread pudding and stuffing.
Author: Jeanine Friesen
1 cup (250 ml) warm milk, about 100°F
2 teaspoons (8 grams) dry active or rapid rise yeast
1 Tablespoon (15 ml) honey
1 cup (150 grams) millet flour
1/2 cup (80 grams) brown rice flour
1/2 cup (95 grams) potato starch (not flour)
1/4 cup (30 grams) almond meal
1/4 cup (35 grams) tapioca starch/flour
1/4 cup (18 grams) skim milk powder
1 Tablespoon (10 grams) xanthan gum
1 – 1 1/2 teaspoons (4-6 grams) salt
1 teaspoon (5 ml) apple cider vinegar
1/4 cup (60 ml) canola oil
3 large eggs, room temperature
2-3 teaspoons (10-15 ml) sesame seeds (optional)
If using metal bakeware, grease and line the bread pan with parchment paper. If using silicone bakeware, you’re ready to go!
Combine warm milk, yeast, and honey in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
In the bowl of a stand mixer, combine the millet flour, brown rice flour, potato starch, almond meal, tapioca starch, milk powder, xanthan gum, and salt. Mix well.
Add the apple cider vinegar, oil, and eggs to the yeast mixture. Whisk to combine.
With mixer on lowest speed, slowly add the wet ingredients to the dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 2-3 minutes.
If not using a silicone baking pan, line the bread pan with parchment paper.
Spoon the thick batter into the prepared 9″x5″ bread pan (I use a pan with 9.3″ X 4″ X 2.4″ Inches inside dimensions). If using sesame seeds, sprinkle them on now. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
Meanwhile, preheat oven to 350°F. Bake bread for 35 to 40 minutes, or until the internal temperature of the loaf is 200°F.
Remove bread from pan and place on a wire cooling rack immediately. Cool completely before storing in an air-tight bag.
TIPS: I like to let my bread rise in a slightly warmed oven. Turn the oven on to 100 degrees F, and leave it on just until it gets warm (not hot) in the oven. Then turn the oven off, place the bread in the oven, and let it rise until nearly to the top of the pan (the amount of time this takes depends on how warm the environment is that the bread is rising in. Cooler temps = longer rise time). Remove the risen bread to preheat the oven before baking.
Use an instant read thermometer make sure that the bread’s internal temperature is 200°F. Under-baked bread will be gummy when you slice into it.
I generally remove the bread from the pan as soon as it comes out of the oven. I place the loaf, on its side, on a wire cooling rack. After about 10 minutes, I flip the bread to the other side. I find doing this helps the bread to keep a nicer shape once it has cooled.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2014/01/gluten-free-millet-sandwich-bread.html