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| Freshly baked Millet Flat Bread |
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| Millet Flat Bread slices for sandwiches... see those beautiful air pockets!! |
And I've learned that with yeast breads in particular (at least in my baking experience), xanthan gum is needed for creating the structure and texture you need for rising.
The interesting thing with this recipe is that it makes a wonderfully light flat bread with
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| A grilled turkey and monteray jack cheese sandwich using millet flat bread and spinach walnut pesto. |
This recipe creates a thin batter, rather than a dough, that you will pour into a jelly roll pan, let rise in a warmed oven for 40 minutes, and then bake. The resulting bread is very light, yet crusty on the outside, with big air pockets on the inside. It looks very similar to a wheat bread bun served at deli restaurants such as Schlotzsky's. The bread can be cut into 8-10 slices for sandwiches (it is excellent grilled as a panini!), or you can use the bread as a base for pizza, or even a sandwich wrap.
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| Pizza made using millet flat bread as the base. |
Gluten Free Millet Flat Bread
free of gluten, soy, and can be made dairy/casein free
created by carrie forbes @gingerlemongirl.com
printer-friendly recipe
Dry Ingredients:
1 1/2 cups millet flour
1/2 cup tapioca flour -or- arrowroot starch
2 tsp. sugar
2 tsp. chia seed meal -or- 2 tablespoons ground flax seeds
1 tsp. whey protein powder -or- blanched almond flour for dairy free/casein free
1/2 tsp. salt
Wet Ingredients:
2 eggs, beaten
2 Tbsp. olive oil
1 tsp. cider vinegar
1/2 cup warm water
For yeast proofing:
2 tsp. yeast
1 tsp. sugar
1/4 cup warm water
Directions:
In a small bowl mix yeast, 1 tsp. sugar, and 1/4 cup warm water together. Set aside. Mixture should become bubbly and creamy in appearance. In your mixer bowl, whisk together all dry ingredients. In a medium sized bowl mix together all wet ingredients. Add proofed yeast to wet ingredients. Using your whisk attachment, set your mixer on medium speed and slowly pour in wet ingredients. Beat for 3-5 minutes until mixture is fully incorporated. Batter will be rather thin and pour-able (very different from the thick batter of a yeasted gluten free sandwich bread dough). Heat oven to 200 degrees and cut off immediately. Completely line a jelly roll pan with parchment paper. Pour batter onto parchment paper and evenly spread over whole pan. Let rise in warmed oven for 40-50 minutes until bread is puffed up and risen. Remove risen bread from oven. (During this time you may have small pockets of air to rise and then deflate in your batter -- don't worry, it will rise again during baking!) Heat oven to 425 degrees. Once oven is preheated, place pan of risen batter back into oven. Bake 11-15 minutes until bread is crispy and lightly browned on top -- see top picture! Let bread cool for 15-30 minutes before using for sandwiches or pizza.(The top may crack as it's cooling, that is just fine!)
Sandwiches: Once cooled, cut bread into rectangular slices, makes 8-10 slices depending on the size desired.
Pizza: Bake bread as directed. Immediately add pizza toppings to crust and place back in hot oven for additional 5-8 minutes until your toppings and cheese are melted and warmed through. Let cool slightly before serving.
free of gluten, soy, and can be made dairy/casein free
created by carrie forbes @gingerlemongirl.com
printer-friendly recipe
Dry Ingredients:
1 1/2 cups millet flour
1/2 cup tapioca flour -or- arrowroot starch
2 tsp. sugar
2 tsp. chia seed meal -or- 2 tablespoons ground flax seeds
1 tsp. whey protein powder -or- blanched almond flour for dairy free/casein free
1/2 tsp. salt
Wet Ingredients:
2 eggs, beaten
2 Tbsp. olive oil
1 tsp. cider vinegar
1/2 cup warm water
For yeast proofing:
2 tsp. yeast
1 tsp. sugar
1/4 cup warm water
Directions:
In a small bowl mix yeast, 1 tsp. sugar, and 1/4 cup warm water together. Set aside. Mixture should become bubbly and creamy in appearance. In your mixer bowl, whisk together all dry ingredients. In a medium sized bowl mix together all wet ingredients. Add proofed yeast to wet ingredients. Using your whisk attachment, set your mixer on medium speed and slowly pour in wet ingredients. Beat for 3-5 minutes until mixture is fully incorporated. Batter will be rather thin and pour-able (very different from the thick batter of a yeasted gluten free sandwich bread dough). Heat oven to 200 degrees and cut off immediately. Completely line a jelly roll pan with parchment paper. Pour batter onto parchment paper and evenly spread over whole pan. Let rise in warmed oven for 40-50 minutes until bread is puffed up and risen. Remove risen bread from oven. (During this time you may have small pockets of air to rise and then deflate in your batter -- don't worry, it will rise again during baking!) Heat oven to 425 degrees. Once oven is preheated, place pan of risen batter back into oven. Bake 11-15 minutes until bread is crispy and lightly browned on top -- see top picture! Let bread cool for 15-30 minutes before using for sandwiches or pizza.(The top may crack as it's cooling, that is just fine!)
Sandwiches: Once cooled, cut bread into rectangular slices, makes 8-10 slices depending on the size desired.
Pizza: Bake bread as directed. Immediately add pizza toppings to crust and place back in hot oven for additional 5-8 minutes until your toppings and cheese are melted and warmed through. Let cool slightly before serving.
Carrie's Recipe Notes:
- If you do not have access to ground chia seeds for this recipe, simply add 1/2 tsp. of xanthan gum as opposed to 1/4 tsp. It will work just as well! You can purchase chia seed meal from your local Whole Foods store, or from Native Seeds.
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For more information on using alternative gluten free baking ingredients such as chia seed meal and psyllium powder, visit Gluten Free A Go Go's Ship's Galley for a whole digest of ingredients! For binders and thickeners, such as chia seed meal click here.
For another gluten free flat bread, try Kate's Sandwich Wrap Bread!
Have a great weekend!!
