Crusty Millet Loaf

Name: Crusty Millet Loaf
Yield: Makes 1 large loaf
Ingredients: Sesame seeds (toasted or untoasted) or chia seeds for sprinkling; ¾ teaspoon kosher salt; ¾ teaspoon xanthan gum; 1 package (2¼ teaspoons/¼ oz/7 g) active dry yeast; 1 tablespoon olive oil; ⅓ cup (1¾ oz/50 g) potato starch; 1 tablespoon sugar; 1 tablespoon chia seeds, ground in a spice mill; 1 cup (8 fl oz/250 ml) warm water (110°-115°F/43°-46°C); ¼ cup (1¼ oz/35 g) tapioca flour; ⅓ cup (1½ oz/45 g) cornstarch; ⅔ cup (3½ oz/105 g) millet flour, plus more as needed; ½ cup (1¾ oz/50 g) sorghum flour

Preparation info

Makes
1
large loaf

Difficulty
Medium

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Great, crusty bread is tough to live without, so I developed this one, inspired by bakers Ellen Brown and Jim Lahey. The bread is best fresh, but it can be wrapped and refrigerated for a day or two. Use for toast, or grill slices, brushed with olive oil, for bruschetta. Sauté day-old cubes in butter for croutons.

Ingredients

Dessert
Gluten-free
Bread

Ingredients

Method