Soft millet sandwich bread from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

  • sesame seeds
  • maple syrup
  • active dry yeast
  • tapioca flour
  • arrowroot flour
  • brown rice flour
  • xanthan gum
  • flaxseed meal
  • quinoa flour
  • millet flour
  • chia seeds

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Correction on the author's website: "In step 4: Once the oven door is closed, decrease the temperature to 350 degrees F and bake for 1 hour and 20 minutes. Decrease the temperature to 300 degrees F and bake for an additional 25 minutes, until golden brown and crusty."

  • Hannaha100 on January 22, 2020

    I'm so glad I persevered with this recipe - the ingredients were difficult to find and I ended up milling my own quinoa and millet flour. 1/2 cup quinoa flour is about 70g. Temps are 175c down to 150c. I needed warm water to activate yeast, not sure why the recipe specified room temperature. This is one of the best gf breads I've eaten with a good crust. A bit short for sandwiches, may need to experiment but really encouraged by this result. Even DH who hates gf bread said this one was ok.

  • LauraG on December 16, 2012

    Best GF loaf I've ever made. Has structure and holds together like "real" bread, can be sliced thin for sandwiches. Truly amazing in a bread with no eggs. This bread rises nicely, but the second time I made it I subbed Expandex for the tapioca flour and it rose even higher. Only change I would make is to add a little more salt.

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