Millet Quick Bread

Second try to get this through to the group:

Go to a good health food store; they will usually have a number of wheat-free items that also don't contain milk or eggs. Many larger supermarkets often have a health food section that will have at least a few wheat free items, and usually you can find something that doesn't have milk or eggs either. Asian supermarkets are also a good place to find some items. I like the rice noodles you can get there, and you can often find some other items, like rice crackers. There are several online sites where you can order food that is wheat, milk and egg-free. Check out allergygrocer.com and glutensolutions.com.

I make my own breads as I don't care for the wheat-free, egg-free, milk-free breads that you can buy. Our favorite here for a sandwich bread is this one:

Millet quick bread (makes 2 loaves)

3 � cups millet flour 3/4 cup potato starch 1 � cups tapioca starch scant � cup sugar 2 � tsp salt 3 tbs xanthan 3 tbs baking powder 3 � cup water � cup oil

Oil and flour 2 9x5 loaf pans. Preheat oven to 350. Whisk the dry ingredients together. Mix the oil and water and add to the flour mixture. Beat with stand mixer (on power 3 or 4 for a Kitchen Aid) for 1 to 2 minutes. Dough consistency should look slightly drier than a heavy frosting. Spread into loaf pans. Bake 1 � hours to 1 � hours.

This bread is very good lightly toasted. This recipe makes 2 slightly small loaves. I've worked out the measurements for a recipe that makes slightly bigger loaves, but I only have the measurements worked out in grams. That is actually an easier and more reliable way to bake, but it does require a good kitchen scale (I got a good one from Target for about $26. You put the mixing bowl on, set the scale to 0, and then add each item directly to the bowl, weighing as you go.  After adding each item, you reset the scale to 0 for the next item.  Quicker and makes fewer dirty measuring cups, etc.). If you want the gram measurements, let me know.

Sharon

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