Dairy Free Gluten Free Millet Bread
Discover the perfect blend of wholesome ingredients and allergen-friendly baking with this Dairy-Free Gluten-Free Millet Bread recipe. Made with nutrient-rich millet flour and tapioca starch, this bread is soft, hearty, and ideal for those avoiding gluten and dairy. A combination of ground flaxseed and warm water serves as a natural egg substitute, while a touch of coconut sugar and apple cider vinegar enhances both flavor and texture. The dough rises beautifully, thanks to instant yeast, and bakes to golden perfection in just under an hour. Whether enjoyed as toast, paired with your favorite spread, or served alongside soups and salads, this bread is a versatile addition to any meal. Perfect for anyone seeking a clean, plant-based bread recipe without sacrificing taste or texture.
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Ingredients
- 2 cups Millet flour
- 1.5 cups Tapioca starch
- 3 tablespoons Ground flaxseed
- 0.5 cups Warm water
- 2.25 teaspoons Instant yeast
- 1 tablespoon Coconut sugar
- 1 teaspoon Sea salt
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 1.25 cups Warm water (additional for dough)
Directions
Step 1
In a small bowl, mix the ground flaxseed with 1/2 cup of warm water. Let it sit for 5-10 minutes until it becomes gelatinous. This will act as your egg substitute.
Step 2
In a large mixing bowl, combine the millet flour, tapioca starch, instant yeast, coconut sugar, and sea salt. Mix well to evenly distribute the dry ingredients.
Step 3
Add the flaxseed-water mixture, apple cider vinegar, olive oil, and 1 1/4 cups of warm water to the dry ingredients. Stir until the mixture forms a sticky batter-like dough. If the dough feels too dry, add a tablespoon of water at a time until the desired consistency is reached.
Step 4
Grease a 9x5-inch loaf pan with olive oil or line it with parchment paper. Transfer the dough into the pan and smooth out the top with a spatula.
Step 5
Cover the pan loosely with a kitchen towel or plastic wrap and let the dough rise in a warm place for about 30-40 minutes, or until it has doubled in size.
Step 6
Preheat your oven to 350°F (175°C). Once the dough has risen, bake the loaf in the preheated oven for 45-50 minutes, or until the top is golden brown and firm to the touch.
Step 7
Remove the pan from the oven and let the bread cool in the pan for 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Nutrition Facts
| Serving size | (1122.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2682.0 |
| Total Fat 47.5g | 0% |
| Saturated Fat 7.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2350.1mg | 0% |
| Total Carbohydrate 528.6g | 0% |
| Dietary Fiber 31.5g | 0% |
| Total Sugars 24.6g | |
| Protein 34.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 152.5mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 767.4mg | 0% |
Source of Calories