Crusty Millet Loaf

Preparation info

  • Makes

    1

    large loaf
    • Difficulty

      Medium

Appears in

Gluten-Free Baking

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

Method