Sami's Bread ingredients and other millet bread recipes that are gluten-free

These are the ingredients in the Sami's gluten-free, yeast-free bread. Unfortunately, it costs $5.99 (unless you order in bulk directly from Sami's Bakery) and is not made in a gluten-free facility, so there ultimately is some gluten in there. I copied the following recipes from a blog where people were trying to make similar bread. I will try one or two of them and use an egg replacement. Also, the brown rice flour needs to be organic due to high-pesitide issues in rice. I'm hoping to buy a Blendtec HP3A (similar to a Vitamix 5200) in the near future and will be able to grind the grain into flour myself. My primary desire for the Blendtec is for making green smoothies, but I found out how easy it is to grind the grain into flour and knead the dough in it too (bunch of other uses as well: (www.blendtec.com). I fould out that they just switched to a new plastic in their carafes that are BPA-free, but only the black model currently has it. The other models should have it sometime this summer.

Blessings,
Miriam

Sami's Bread:
organic millet flour
brown rice flour
water
aluminum free baking powder
sea salt
organic grounded flax seed


Recipe 1:
I've been playing with millet and came up with this recipe for something like cornbread. I'm on a very restricted diet (Sears elimination) right now so no refined sugar, no eggs, no gluten, no milk.

1 1/2 c. millet flour (sifted)

1/2 c. arrowroot flour

4 heaping tbs pear butter (or can use 1/4 c. sugar or apple sauce)

2 tsp. baking powder (I use a recipe that combines baking soda, cream of tartar, and arrowroot flour)

1/2 tsp salt

1 c. water

1/4 c. vegetable oil (I used sunflower)

1 tbs psyllium husks mixed with 3 tbs water (warning this is also a laxative and so may have some side effects)

Preheat oven to 400 degrees F. Grease 8 or 9 inch sq. pan. Combine dry ingredients. Stir in water, oil, pear butter, and psyllium husks/water mixture until moistened. Pour into pan and bake or 20-25 minutes or until brown (I used a toothpick to test for doneness).


Recipe 2:
I am so glad I came across this site. I too have a 7 year old who can not tolerate:

eggs, nuts, wheat, milk, soy, as well as a host of other things. I have found the bread "Food for Life" Millet bread (can be found at Whole Foods or ordered online) is an excellent gluten free bread. Also, have found the book, Hidden Food Allergies, to be incredibly helpful as far as supplements my child needs to help her body absorb minerals/vitamins better, etc. I have also taken her to an acupuncturist who specializes in a technique called NAET, Nambudripad's Allergy Elimination Techniques. It is a technique that is difficult to understand from a scientific viewpoint but I have seen it work wonders with my daughter. She can now eat a little wheat without problems.

I bought a cook book that might help you parents with young kids. It is "The kid-frienly ADHD & Autism Cookbook" The Ultimate guide to the gluten-free, casein-free diet. by Pamela J. Compart, MD and Dana Laake, RH, MS, LDN. I bought it for the recipes, have yet to try any but thought it might help some of you. It also comtains recipes with no glluten, milk, soy, egg, corn and nuts. Hope it helps.

I found this recipe for Hunza Millet Bread on the internet

1 c. millet flour
1 c. grated carrors
1 T honey
1 T sea salt
1 T vegetable oil
2 eggs

Combine in bowl flour, crrots, oil, honey and salt.
Mix well, then stir 3/4c of boiling hot water into the mixture. Beat egg yolks well, adding 2 T. cold water. Continue to bet and then add to the mixture. Fold in stiffly beated egg whites and bake in a hot oiled pan -at- 350 for 40 min.



Recipe 3:
I just now found this recipe so have not had the chance to try it. Hope it will be a good one.

Ingredients

¼ pint / 150ml water or milk

1 or 2 eggs

1 large banana

4 oz / 100g millet flour

4 oz / 100g rice flour

1 tsp / 4g bicarbonate of soda

½ tsp / 2g cream of tartar

salt to taste

2 tablespoons olive oil

Beat the banana to a smooth pureé with the milk andegg. This is best done in a liquidiser.

Mix all the dry ingredients for the bread together with a tablespoon of oil .

Fold the flour mixture into the pureé. Do not overmix and do not leave to stand at this point or you will lose the light structure tothe bread dough.

Pour the batter, 1" or 2cm deep, into a shallow 10" square baking tray lined with non-stick baking parchment.

Cooking

Preheated oven

gas mark 7 425°F 220°C

Bake for 35 to 45 minutes.

Always check that a loaf is cooked by using a skewer through the middle. The loaf is not cooked until the skewer comes out clean. A part cooked loaf can be turned over on the baking tray to ensure even cooking.


http://www.peter-thomson.co.uk/messageboard/coeliac-celiac/millet.htm