At long last—a dairy free, egg free, yeast free, oil free, gf, whole grain bread that slices fantastically and doesn’t crumble!! Great for sandwiches and snacks!
Note: see warning here: https://www.thehealthyhomeeconomist.com/beware-of-millet/
The recipe can be found under this YouTube video: https://youtu.be/Z2EWRYhBQqM?si=IVyVGFgKeHjDD3Dv
I am going to give the ingredients, but go to link for how to do. note: I cook mine about an hour and 35 minutes for a total of 95 minutes at 325.- HOWEVER I just realized it is supposed to cook at 350– so that is why mine takes longer. Now I will have to adjust! So at 350 it took 1 hour and 15 minutes
2 and 1/2 cups millet flour
2 and 1/2 teaspoon baking powder ( I prefer a whole tablespoon)
1/2 teaspoon baking soda
2 tablespoons ground flax seed or chia
3/4 teaspoon salt (reduce or preference)
2 and 1/2 cups water
1 tablespoon apple cider vinegar
1/3 cup whole psyllium husks ( not powder)
2-3 tablespoons date syrup (optional)me omit
Sesame seeds for topping or I used everything bagel
Go to link and watch video for the how or hit the more buttons under the video.
WARNING-/ people with thyroid issues shouldn’t eat millet. Normal people should only eat it about 3x a week as it could cause goiter , although I don’t know how much they are referring to—. See here;
1 comment:
In a bowl combine the dry ingredients, except for the psyllium husks. In a separate bowl combine the wet ingredients and the psyllium husks. Let rest for 5 minutes until a gel like consistency is achieved.
Combine the wet and dry ingredients. Wet your hands and add dough to a loaf pan.
Bake in a preheated oven at 350 F for 50-60 minutes. Remove and allow to COOL COMPLETELY before cutting.
Enjoy!
Post a Comment