Looking for a gluten-free bread recipe? Try this delicious Gluten Free Millet Bread recipe that is easy to make and perfect for those with dietary restrictions.
Baking a Nutritious and Delicious Alternative
Editing videos can be a daunting task, but with the InShot app, it becomes a seamless and enjoyable process. With a user-friendly interface and a wide range of editing tools, you can easily trim, cut, merge, and adjust the speed of your videos. Additionally, you can add music, filters, text, and stickers to make your videos more engaging and personalized.
One of the standout features of InShot is its ability to create stunning collages and photo slideshows. You can choose from a variety of layouts and customize them with different backgrounds and borders. This allows you to showcase multiple photos or videos in a creative and visually appealing way.
Mouthwatering Millet Magic: A Gluten-Free Bread Recipe That Will Leave You Craving More!
Okay today I’m going to make some flowless bread because my wife’s not eating wheat at the moment and this is a recipe using Millet so I have some milet here the first step we got to do is turn the Millet to a flour so the first step put in the blender and turn it on so I blended the Millet with flour.
Just using a regular uh regular um liquidizer or blender if you got a really high powered fos or something you could do a even better job it’s not done a bad job it looks like um palenta or cornmeal it’s pretty fine there’s no chunks left so I think that successfully converted our Millet we.
Started off like this into a flour now we have a milet flour we can convert it into bread now to make this wheatless bread we start off with the main ingredient which is a millet which have now converted to flour from the actual Millet then we have something called selum husk like a fibrous thing it sort.
Of swells up and absorbs liquid then we have baking powder bicarbonate of soda some salt I’m using some fancy salt called sarino a gift from my lovely Neighbors when they went away holiday one time and then a little bit of vinegar so there’s no yeast using this so for whatever reason you can’t have yeast at the moment or you can’t have uh.
Gluten in any form this is going to be a great alternative okay so to make this um glutenfree um bread could really simpler we have our Millet this is uh 400 G of milet flour it’s by made by grounding regular milet grain uh then we need 3/4 of a cup of psyllium put 3/4 of.
Ayum goes in there next I need half a teaspoonful of bicarbonate soda followed by two teaspoonfuls of baking powder they’re not the same and steady on the back car because it’s got a really bad taste if you put too much of it in uh next we’ve got about half.
Teaspoonful of salt I’ll put into a grinder to make it easy that that’s about right next we want a tablespoon of vineger you go and and water about 590 Ms of water and then.
Stir once you’re done that it starts off looking like quite a lot so the psyllium husk and all the ingredients will thicken it’ll start to form a bit of a gel so it looks like it’s too much to begin with but already you can see the mixture starting to thicken so I’m going to let it thicken for about 5.
Minutes okay so it’s been sat for a little while mixture’s thickened it’s kind of sticky but I think that’s kind of the nature of this now there’s no gluten in it so there’s no nothing in it to make it stretchy you know me see people with a pizza dough and it’s they spinning it around it’s stretchy and there’s nothing.
In that in here to make it do that so I’m just going to try and fashion it the best I can with my hands and then transfer it to a baking tin and now I’m going to transfer it going to try and slide it in let’s see how it slides it’s not sliding too badly okay that’s not too bad at all so.
I’m just going to just kind of smooth it in to fit the shape now just finished it off partly because I like poppies and partly because they add nutritional value and I put a little few poppies on top it looks pretty as.
Well now due to the very high water content of this particular loaf it bakes for quite a long time because all the water has to fully dry out so it’s going to go in the oven about 160° 60° uh Celsius for about 90 minutes so we see we’ll see what it’s like when it comes out so partly because of the high water content um we’re going to put in the.
Oven it’s going to take about 90 minutes uh to bake until it’s fully dried out and crusty take it out and we’ll see it looks like so here we have the finished glutenfree Millet bread now I’ve never made this before made it for my wife because she’s she’s kind ofu at the moment so I’ll be quite curious to see.
Exactly what it’s like now just as a recap it’s made with milet there’s no other grain involved it’s got some celum which isn’t necessarily a grain it’s like a a fibrous thing um but it’s it swells up like a gel makes it thick got a lot of water in it well it had a lot of water in it so it had to dry out that’s why the cooking time was so long.
And it’s the only raising agent is I think it’s got baking powder and bicarb bicarbon and soda so I’m really curious to see what this actually comes out like if it comes out anything like bread I’ll be very surprised but here we go okay wow there we.
Go it smells a bit like a scone we got some air pockets in there so that’s air rated quite well often times when it’s a non-flower grain it can be very dense because um there’s no gluten to it like to stretch and rise and trap the air but that looks like it’s that’s not bad so the B carb of sld and baking powder done a decent job let’s take a.
Slice and see what it looks like once you get past the crust it’s actually quite decent soft love that’s quite a surprise that that’s not bad that’s not bad at all so that’s a grainfree a a flower free bread that’s not bad at all let’s see what it tastes.
Like this out the way a funny angle but here we go let’s what it tastes like so this is a bread it’s quite soft surprising it’s got air in it it’s not so it’s not like a rock solid dense thing smells not doesn’t smell like wheat to be fair smells the thing I can think of it smells a little bit like a scone isn’t a bad thing.
But doesn’t smell like wheat that’s what it tastes like interesting doesn’t taste like wheat either how do I describe it actually quite unusual it’s got a simil texture to bread so your brain receives it like bread it doesn’t taste like.
Wheat little bit different bit unusual better than the quiet taste I think could touch more salt in it but if you could have regular bread and you’re looking for an alternative and then you made a sandwich out of it with fillings and stuff like that I believe you could BR could probably be dece to think it was regular.
Bread personally I’m not loving the taste but I see my wife thinks surprising though ain’t bad think it could grow on me right I just tried a bit put a bit of marmalade on it as you would a piece of bread and that’s quite a different experience once you got some kind of topping on it.
Either butter or margarine or something your brain just doesn’t get doesn’t focus on the actual Taste of the grain itself and you more receive as a whole so it tastes like tastes a lot more like bread when when you put something on it so as I’m eating it now a bit of jam on it and chewing through it it wasn’t told i’ just be thinking.
It’s a piece of bread so imagine if you’re making sandwiches out of it you could probably bra will probably think that’s the bread part the flour part that’s the filling part so with some toppings on it it’s a lot better not bad
