Lately as we make our new rental house as homey as possible, I have had the craving for baking homemade bread. When my husband asked if we could make veggie sub sandwiches for dinner the other night, we went out to the best store in town that hosts the largest selection of bulk flours. We loaded up on all the flours that Bette Hagman uses in her recipe for Honey Millet Bread.
Her cookbook is the first one I purchased when I found out I needed to cut out wheat and gluten from my diet. Making the transition to a whole new diet was much easier with The Gluten-Free Gourmet Cooks Comfort Foods: More than 200 Recipes for Creating Old Favorites with New Flours. She takes basic recipes and adds in different mixes of flours that you can make in large quantities and store for later use.
I used a recipe that calls for the the “Featherlight Mix”. I mixed the following flours and now have a large glass jar filled with the light flour for the next time the craving hits. A lot of work upfront will pay off later when you want to make cookies or waffles that call for the same mix.
- 3 cups Rice Flour (I used brown rice flour)
- 3 cups Tapioca Flour
- 3 cups Cornstarch
- 3 TBS Potato Flour
Mix these in a large container and then save it for later.
I revised her “Touch of Honey Millet Bread” recipe by leaving out the dough enhancer and egg replacer.
- 1 cup Millet Flour (I used Bob’s Red Mill)
- 1 cup Featherlight mix (potato starch, tapioca flour, rice flour and tons of corn starch)
- 2 tsp xanthan gum
- 1/2 tsp salt
- 1/2 unflavored gelatin
- 1 TBS sugar
- 3 TBS almond meal
- 1 cup lukewarm water
- 1/2 tsp. sugar
- 2 1/4 tsp. yeast
- 1 egg and 1 egg white
- 3 TBS oil
- 1 TBS honey
***I added kalamata olives to the mix and it was great!
Grease an 8 1/2 by 4 1/2 loaf pan, or shape it into rolls for sub sandwiches. Whisk together the dry ingredients. Heat the water and add the sugar and yeast. Set aside until it is foamy. In the bowl of the mixer break the eggs and add the oil and honey. Blend on low and then add the yeast water. Blend all the wet ingredients. Slowly add the dry ingredients and turn to high to mix. If the dough doesn’t fall from the paddle in a thick waterfall add more water until the dough has the right consistency, like cake batter. Beat for 3 1/2 min. on high. Spoon the dough into the pan and cover to rise for about 35 min. (for quick rising) and 1 hour for regular yeast. Bake at 400 degrees for 1 hour, covering with aluminum foil for the first 10 min. Remove and cool before slicing.