Millet Quick Bread

October 16, 2015 / Lyn Jones / 0 Comments

This bread is very good lightly toasted. This recipe makes 2 slightly small loaves. I’ve worked out the measurements for a recipe that makes slightly bigger loaves, but i only have the measurements worked out in grams. That is actually an easier and more reliable way to bake, but it does require a good kitchen scale. After adding each item, you reset the scale to 0 for the next item. 

Makes 2 loaves

Ingredients
3½ cups millet flour
¾ cup potato starch
1½ cups tapioca starch
scant ½ cup sugar
2½ Tsp salt
3 Tbsp xanthan
3 Tab baking powder
3½ cups water
½ cup oil

Oil and flour two 9×5 loaf pans. Preheat oven to 350°F.  Whisk the dry ingredients together. Mix the oil and water and add to the flour mixture.
Beat with stand mixer (on power 3 or 4 for a KitchenAid) for  1 to 2 minutes.
Dough consistency should look slightly drier than a heavy frosting.
Spread into loaf pans.
Bake 1¼ hours to 1½ hours.

Gluten-free Amaranth Baking Powder Bread

October 16, 2015 / Lyn Jones / 0 Comments

Ingredients
1 cup amaranth flour
1½ cup brown rice flour or whole wheat flour
1 tablespoon non-alum (gluten-free) baking powder
1 tablespoon sea salt (optional)
1 cup milk or water
3 tablespoons honey
2 Tabs unrefined vegetable oil
2 egg whites beaten (if using rice flour)

Mix dry and liquid ingredients separately; beat egg whites, then combine all ingredients.
Pour batter into well-oiled 8-inch x 4-inch bread pan bake at 350 °F about 45 minutes.
Cool 10 minutes before removing loaf to rack.

NOTES: