Millet-Rice Quick Bread
Wheat Free Recipe
This recipe bakes up a very good gluten-free bread or muffin with brown and millet flours. Apple juice concentrate lends a nice apple flavor.
2 cups brown rice flour
1/2 cup millet flour
1 tablespoon non-alum baking powder
1/2 teaspoon sea salt (optional)
1 cup water or apple juice concentrate
1/4 cup unrefined vegetable oil
1/4 cup rice syrup
Combine all dry ingredients.
Mix all liquids; add to dry ingredients. Pour into well-oiled pan.
For muffins, fill cups 2/3rds to 3/4ths full and bake at 375-degrees 15 to 20 minutes.
For bread, bake 40 to 45 minutes or until done.
Millet cooks quickly but may taste slightly bitter. You can avoid this by rinsing the grains thoroughly in cold water. Millet is rich in magnesium and iron.
Nutrition Nibbles on Millet
Millet is a often overlooked grain that is mildly sweet and nutty in flavor. It's very versatile and has a comforting quality that makes it great for winter dishes. Millet provides fiber, iron, B vitamins, manganese, phosphorus and magnesium.
There are many varieties of millet, but the most commonly used is yellow proso, usually pre-packaged or in bulk bins at your local health food store. (Don't eat millet made for pets - it's not fit for human consumption).
Yield: 12 servings Millet-Rice Quick Bread
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Wheat Free Tip
Rice and corn crackers and thins are wheat free as are Ryevitas (original) wheat free savory and sweet biscuits.