I am so glad that I live in Karnataka, a millet rich state of India . We are lucky to have access to a wide variety of millets rice. Thankfully, for Celiacs like me it is a blessing as they are gluten free. I eat millets as upma, I mix it in rice and make pulao’s, chapati’s,pancakes, and I put them in my baked goods too. I do like the taste of millets in bread but provided they are in right proportions. I say right proportion because sometimes millets can make a bread dry and also difficult to digest especially if you have sensitive gut and have a condition like Celiac Disease .
Most of the recipes I put up here on my blog are a result of wanting to recreate a particular taste or flavor, availability of various ingredients and while at that I mostly stick to ingredients which are fairly local and not hideously expensive.
Through the last two months of the lockdown in India due to to COVID-19, I tried cooking and baking only with the ingredients I had and it has definitely given me deeper insight into many ingredients. This bread recipe was created when I had a little bit of every ingredient left. Since then I have tried it a couple of times and every time if there is one constant is that I just eat it plain, no toasting or adding any other topping. Most gluten free bread has to be toasted or eaten with something but this bread is something that can be eaten plain and in that aspect it is a winner. Without me rambling on any further here is my multigrain millet recipe –
Gluten free Multigrain Millet Bread
- 1/4 cup ragi /finger millet flour
- 1/2 cup bajra/pearl millet flour
- 1/2 cup sorghum/jowar flour
- 1 cup brown rice flour
- 3/4 cup tapioca flour/starch
- 3 tsp yeast
- 2 tbsp Chia seed + 6 tbsp of warm water
- 1/2 cup oil
- 2 cups water
- 1 tsp salt
- 2 tsp jaggery
- 1.5 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp vinegar
- A teaspoon of white sesame seeds and dried oregano (optional)
- Prepare a standard 9″ x 5″ loaf pan with parchment / baking paper or grease and flour the pan
- Mix all the flours, xanthan gum, salt, yeast, jaggery and baking powder in a bowl.
- In a small bowl take 6 tablespoons of water and to it add 2 tablespoons of ground chia seed.
- To the dry ingredients add the water and then the oil. Mix with hand mixer or stand mixer with the dough attachment.
- To the batter add in the chia seed gel and the vinegar
- Mix the batter thoroughly. You should get a dough which is a thick cake like batter.
- Now spoon in the batter into the prepared loaf pan.
- If you are using the sesame seeds and oregano, just wet your spatula or hands and level the dough and then add the seeds and oregano.
- Cover the loaf pan with oiled cling film or a wet cloth
- Leave it in a warm spot and wait till it rises to the rim of the loaf pan.
- The rising action will take anywhere between 30 to 1 hour depending on the weather of the place you are in.
- Halfway through the rise preheat the oven to 190 Degrees Celsius
- Once the dough has risen place in the preheated oven and bake for 50 to 55 minutes.
- Once the bread has baked and the top is a golden brown, keep the bread to cool for 10 minutes in the pan itself after that demould it and place it to cool on a wire rack.
- Slice the bread only once it has fully cooled down
- It can be stored in an airtight container, if you want to store it for longer keep it in the fridge or freeze it.
You may use any sugar in place of jaggery.
If you do not have tapioca flour please use corn, arrowroot or potato starch
If you do not have xanthan gum please use the same quantity of chia, flax seed or psyllium powder
For more bread recipes check this out – Gluten and Dairy free Multigrain Bread
To know more about Celiac Disease and gluten free living, do check out my book