Recipe summary

Hands-on time:
15 mins. to 20 mins.
Baking time:
40 mins. to 45 mins.
Total time:
2 hrs 25 mins. to 2 hrs 45 mins.
Yield:
1 loaf
You can finally savor the flavor of gluten-free bread with this curiously crunchy millet-studded whole-grain loaf.
Volume Ounces Grams

  • 1/2 cup millet, soaked
  • 1 1/2 cups Gluten-Free Whole Grain Blend
  • 1/3 cup potato starch
  • 1/2 cup almond flour
  • 2 1/2 teaspoons instant yeast
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 4 tablespoons soft butter
  • 3 large eggs
  • 2 tablespoons honey
  • 3/4 cup warm milk

Directions

  1. 1) Cover the millet with warm water and soak it at room temperature overnight, or for a least a few hours. Drain any remaining water from the millet before using.
  2. 2) Combine all the dry ingredients in the bowl of your stand mixer and blend thoroughly.
  3. 3) Add the butter and blend until the mixture is like sandy crumbs.
  4. 4) Add the eggs, honey and warm milk, beating well for 2 to 3 minutes, stopping once to scrape the sides of the bowl.
  5. 5) Stir in the drained millet.
  6. 6) Cover the dough and allow it to rise at room temperature for about 1 hour.
  7. 7) Preheat your oven to 350F and lightly grease an 8 1/2" x 4 1/2" bread pan.
  8. 8) Scrape the dough (which will be the consistency of a thick batter) into the prepared pan and allow it to rise again, covered, for about 30 to 40 minutes, or until it's risen just above the rim of the pan.
  9. 9) Bake the bread for 40 to 45 minutes, or until the internal temperature reaches 205F to 210F. The top should be a lovely golden brown. If the loaf begins to brown too much before it's finished baking, tent it with aluminum foil for the remainder of the bake. Cool completely before cutting and serving.
  10. Yield: 1 loaf.
  11. Yield: 1 loaf.