Gluten-free lectin-free millet bread recipe
This is a simple and fast recipe for gluten-free lectin free bread made from millet flour with addition of coconut flour, tapioca starch, flax and sesame seeds.
If you leave bread to rise too long it will collapse during the baking, so make sure to respect listed time.
After baking remove bread from the mold, wrap in a cloth and leave to rest some time before cutting.
The top surface will be thick so it is best to turn it bottom-up and cut the slices with kitchen knife using straight and precise movements.
Bread doesn't contain any gluten so it can be more crumbly than you used to.
You can keep it in a fridge and in case it hardens you can soften the slices in the microwave.
Color is brownish, but if you use black sesame seeds you will get a distinctive dark colored bread.
It tastes different than a white bread and it contains fuller aroma.
Total time - 95 min
- Prep time: 15 min
- Cook time: 50 min
- Rest time: 30 min
- 250g millet flour
- 40g tapioca starch
- 30g coconut flour
- 60g flax seeds
- 40g black sesame seeds
- 2-3 pinches salt
- 2-3 pinches sugar
- 7g dry yeast
- 500 mL water
- 2 tbsp. rapeseed oil
Preparation
- Grind flax and sesame seeds and mix all ingredients in a bowl.
- Place mixture into a mold and place in warm oven. I use convection turbo air fryer.
- Leave to rise for 30 minutes.
- Sprinkle the mixture with rapeseed oil.
- Bake for 50 minutes on 170 Celsius.
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Calories per 100g
