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Millet Bread


ritz55

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Are you tied to it being a yeast-leavened loaf? If not, I've got a load of GF recipes for quinua than can easily be adapted for millet. It might be an idea to look for breads where (if they were made with wheat) the gluten development wouldn't be a factor in the bread's texture.

Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011)My eG Foodblog (2012)

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Do you have access to flax seed and a spice grinder, or some psyllium fibre powder? I find they don't work quite as well as xanthan/guar gums, but they're a decent substitute. Boil the water in the recipe and add about 3/4 tbsp of either flax meal or psyllium fibre/cup of water. You'll end up with a mucilaginous mixture that somewhat approximates the effect of the gums. Wait for it to cool before using it in recipe.

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