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Back to Beginnings / Rice & Millet Gluten & Dairy Free Bread

Recipe

Rice & Millet Gluten & Dairy Free Bread

Prep Time

1 hour

Prep Notes

  • Preheat oven to 350°F / 177°C
  • Line a suitable metal loaf pan with parchment paper and brush it with extra virgin olive oil on all sides and the bottom.
  • Add honey and yeast with water of temperature about 100°F/37°C. Stir and set it aside for about 6 to 10 minutes. (Please note that do not keep aside for more than 10 minutes.)

Baking Time

1 hour

Yields

1  loaf of bread (14 – 16 slices)

Bread Ingredients 

  • 1 cup white rice flour
  • ¾ cup tapioca starch
  • ¾ cup potato starch or arrowroot starch
  • ½ cup millet flour
  • ¼ cup ground flaxseed
  • ¼ cup of extra virgin oil or oil of your choice
  • 7 tbsp psyllium husk powder
  • 2 tbsp ground chia seeds blended with about 6-8 tbsp of water and allowed to sit for about 5 – 10 minutes
  • 1 tsp apple cider vinegar
  • 1 tsp sea salt
  • 1 tsp baking powder

Yeast proof Ingredients

  • 1 ¼ cup water temperature of about 100°F/37°C
  • 2 ¼ tsp dry yeast (active)
  • 2 tbsp honey

Directions:

  • In a bowl mix well the flours, ground flax seed, psyllium husk powder, baking powder, and sea salt.
  • Add in the oil, chia seeds paste, apple cider vinegar, and the proofed yeast mixture and knead well into a thick and sticky dough
  • Put the dough into the ready loaf pan and smoothen the top well
  • Cover the dough with a lightly oiled piece of plastic wrap and leave it to sit in a warm place for about one hour, until it has risen just above the loaf pan.
  • When the dough has risen remove the plastic wrap and place the pan into the 350°F / 177°C preheated oven and bake for about one hour
  • Midway through baking, it is a good practice to cover the bread loaf carefully with a piece of foil to keep it from extra-browning.
  • Once baked remove the loaf from the oven and let it cool down completely before you cut into slices.
  • Just when baking is over you can sprinkle your load with flax seeds or any seeds or herbs of your choice

Notes:

  • If you use instant yeast you will not need to proof it.
  • In place of white rice flour, you may use brown rice flour
  • Millet flour can be replaced with almond or other nuts flours.
  • 7 tbsp psyllium husk powder can be replaced with 2 ½ tsp xanthan gum.
  • Honey can be replaced with maple syrup or sugar
  • The ground chia seed blend is a replacement for 3 egg whites.
  • Wider sized loaf pans will bake faster than narrower size loaf pans.
  • Once you get the hang of baking this bread you can play around with adding natural flavors, herbs, seeds, and nuts.

This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Date:

August 5, 2020

Tags:

Appetizer, Bread, Breakfast, dairy-free, gluten-free, vegan, vegetarian

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