Millet Oatmeal Bread Gluten Free Food

MILLET OATMEAL BREAD (GLUTEN-FREE)

Steps:

• Make sure all dry ingredients and the eggs are at room temperature.
• Grease the bottom of a 10 inch loaf pan or two 8 inch pans. Heat the oven to 200 degrees and then turn off.
• In the bowl of your stand mixer, sift together the dry ingredients. In a separate medium bowl, mix eggs, molasses, vinegar, and melted butter.
• Heat your water for proofing the yeast. In a small prep bowl, stir together your active dry yeast and one teaspoon of sugar. Add 1/4 cup of the heated water to the yeast mixture. Let the yeast sit for 10 minutes. It should be foamy and active! If not, start over with another packet of yeast.
• Once yeast is ready, add the egg mixture to the dry ingredients. Then add the yeast mixture. Then slowly add the remaining water (should still be warm) to achieve the right consistency of the batter. Since different brands, flours, measuring techniques act different I do not recommend just blindly dumping in the rest of the water but adding gradually instead. The dough should be like very stiff cake batter.
• Beat dough on high for about 15 minutes in mixer. If you accidentally add too much water simply add a little rice flour until you achieve the dough consistency you are after.
• Put the dough in prepared pan and place in oven to rise for about 1 - 1 1/2 hours. Put plastic wrap or a towel over the pan.
• Once the dough has risen to the top of the pan, bake the bread for 40 minutes at 350 degrees or until internal temperature reaches 190 degrees.

' MIRACLE' HONEY OATMEAL BREAD (GLUTEN FREE)

Steps:

• In a medium bowl, sift together the dry ingredients.
• In a separate bowl, mix together the liquid ingredients. Gradually beat in the dry ingredients. Beat on high for 2-3 minutes.
• Pour batter into a greased and floured 9x5 bread pan.
• Grease one side of a piece of plastic wrap and cover the bread with this side down.
• Place in a warm area and let rise for 30-50 minutes or doubled in size.
• Preheat oven to 350 deg F.
• Remove plastic wrap and place in oven .Bake for 30-40 minutes or until internal temperature reaches 200°F
• After first 10 minutes, cover with foil to keep crust from getting too dark.

GLUTEN-FREE BUCKWHEAT MILLET BREAD

Steps:

• In a large bowl combine flours, starches, xanthan, 2 tablespoons psyllium husks, almond meal, seeds and ground pecans, salt, baking soda and baking powder.
• Dissolve yeast in 1/2 cup lukewarm water with one teaspoon agave syrup.
• Combine eggs, olive oil, the other half cup lukewarm water.
• Stir 4 tablespoons psyllium husks into 3/4 cup water. Stir well to dissolve, then immediately dump the dissolved husks into the egg-oil-water mixture and beat until you have a smooth cream.
• Pour dissolved yeast into flour mixture, then dump in egg mixture and start kneading with hands.
• It's important to knead by hand, because you have to feel if the dough becomes kneadable. If it's too dry, slowly add some more lukewarm water until you have a moist, but well kneadable dough.
• Knead at least 10 minutes on a starch dusted surface.
• Shape one round loaf, place loaf in a large bowl.
• Cover and let rest in a warm place for 2 hours.
• After 2 hours DON'T PUNCH THE DOUGH DOWN! Gently lift the risen loaf out of the bowl and place on a paper lined baking tray.
• Put the tray into the oven and heat oven to 350 degrees F or 180 degrees Celsius.
• DON'T PREHEAT!
• Bake for 1 hour.
• After one hour, a wooden skewer inserted into the middle of the loaf should come out clean and the bottom of the loaf should sound hollow.
• Let cool on a wire rack. Unlike other gluten free breads, this one can be sliced and eaten warm.
• Enjoy!

GLUTEN FREE OATMEAL BREAD

Steps:

• Mix together the warm water, sugar or honey and yeast and let themixture stand for abotu 10 minutes or until foamy.
• Stir together the dry ingredients in a large stand mixer bowl; Add the yeast mixture and oil and beat the dough for 3 minutes at medium speed.
• Scrape the dough from the beaters and sides into the bottom of the bowl and cover the bowl with a towel.
• Let rise in a warm place for 1 to 1 1/2 hours.
• Beat the dough again for 3 minutes.
• Oil an 8x4-inch loaf pan and coat the inside with oatmeal. Put dough in the pan and allow to rise in a warm place for about 20 minutes, or unitl it barely doubles.
• Preheat oven to 350° F and bake the loaf for about 75 minutes, loosely covering with foil after the first 15 minutes to prevent excessive browning.