Gluten Free Millet French Bread Baguette, lower carbs, as good as the bakery

Homemade Gluten Free French Bread as good as the bakery!

Millet is an amazing grain. I used it in my new French Bread because it's high in fiber, protein, vitamins and minerals. We all crave bread, but very few gluten free breads in the stores have healthy grains in them. Millet also has a very mild flavor and a light texture. With this recipe you can make a loaf of French Bread that tastes just like it came from a bakery and please the pickiest eaters in your house!

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You might think making bread is hard to do?  It's not and it doesn't take long either. Once you start baking this French Bread you're going to have loaves in about an hour!  Seriously, you need to try this. The smell in the house when bread is baking is one of the happiest things in life. I walk in from outside and think, "Oh, the house smells so good!"  It's a beautiful thing and you deserve it.
Please note: If you have thyroid disease like I do, then eat Millet in moderation. Large consumption of Millet has been shown to disrupt thyroid function.

I made this recipe with a Baguette pan similar to this one. This one is cheaper and nice too. Or you can use anything you have available, like a bread pan, loaf pan, or form into rolls on a baking sheet.

Linked to Gluten Free and DIY Tuesdays and Gluten Free Wednesdays

Ok, here we go!  Let' make bread!

First I preheat the oven for a few minutes to 110. Then shut it off. 

Ingredients:

Dry Ingredients:

In a large bowl, whisk well to combine. Flour must be room temp or place bowl in a 110 degree oven for 10 min or until just warm.

• 1 1/2 cups Bob's Red Mill Millet flour
• 3/4 cup gluten free Asian Sweet rice flour/also called Mochiko  (or find at Asian grocery)
• 1/2 cup Bob's Red Mill Almond Meal flour
• 1 cup gluten free Tapioca flour/starch  ( or find at Asian grocery) 
• 1 tablespoon xanthan gum
• 2 teaspoons psyllium husks
• 1 1/2 teaspoons salt

Wet Ingredients:

In a small bowl, whisk to combine the following.

• 2 large eggs, slightly beaten
• 1 teaspoon organic apple cider vinegar
• 3 tablespoons olive oil

Yeast mixture:

In a medium bowl, combine the following and let rise to double in size. Apx 10 min. If it doesn't rise and double then discard and buy new yeast.

• 1 tablespoon + 1 teaspoon SAF Instant Yeast
• 2 teaspoons sugar
• 1 cup warm water

Instructions:

1. In the large bowl of your mixer, combine all three bowls. Beat on medium high for 3 minutes with a dough hook. Scrape down sides and mix for 2 minutes more.
2. Dough should be very thick and sticky. Scoop even amounts into the greased or parchment lined baguette pan sides. Using wet fingers form into even loaves. Brush with olive oil and make shallow diagonal cuts with a sharp knife.
3. Note-I prefer to line my pan, it has little holes and the dough gets into them. I put olive oil on a paper towel, grease the pan a bit, lay on the parchment and then grease the parchment.
4. Place the baguettes in the still warm oven to rise. Note: you cannot knock down gluten free bread, it will only rise well once. After it has risen almost to the top of the pan, gently remove from oven and set on the counter while the oven heats.
5. Preheat oven to 375 degrees. Bake baguettes for 20-30 minutes or until golden brown and temperature reads 200 degrees. I check the temp after 20 minutes or once the color is just browning and crust feels hard.  I use this instant read thermometer.  It has changed my life!
6. Cool and wrap in foil.  Store in fridge or freeze for longer storage.

Note: not all yeasts are the same. The yeast I use is mild in flavor and is an "instant yeast". Instant yeasts do not need a long rise time.  Be sure to read the instructions on your yeast.
If you are making a larger loaf or smaller rolls- adjust the time by watching the color and testing the temperature. For many years I used a meat thermometer to test the internal temp. If that's all you have then just be patient and let it register for several minutes. Return the bread to the oven if it does register at least 200 degrees.