Gluten Free Sunflower & Millet Bread
It’s picnic season around here. For some reason, the month of July means picnics as of late for us. Personally, I think it’s the heat multiplied by the lack of air conditioning at home, quadrupled by the fact that the hottest time of the day is at the dinner hour. Oh yea. Neither of us wants to be standing over the stove or the grill for dinner when it’s HOT-HOT-HOT. (Well, HOT for us, anyway. We *are* from snow-country, ya know. LOL)
The Chicklet and I set about to make some bread the other day when I realized I was missing some key ingredients (namely enough raw pepita seeds for the Pepita-Powered Bread recipe we love so.). So, we through together this tasty sunflower seed version instead. My Love came home and immediately declared its seeded quality to be delectable. After filling my sandwich bread with cucumbers, tomatoes and sprouts with a little lemon-tahini dressing, I had to agree. And I’m NOT a seed-raisiny-bread kind of gal.
Even the Chicklet declared this bread munchable as she chewed up a teeny piece – and really, she’s not a bread eater. (Probably just lucked out living in a non-bread eating household then, huh?)
I find myself not eating as much bread as the years going on. Maybe now that I have a great wrap recipe – quick, easy and versatile – I don’t *need* traditional bread. I think it must because after years one just acclimated and the rest of the eating rainbow becomes so much more satisfying. I’ve even grown accustomed to watching my Love eat the fresh bread rolls or sticks that are served at restaurants too. That is – I *WAS* accustomed to this UNTIL a restaurant in our area *finally* got a clue!
On Sunday, we brought the kidlet to brunch at a local chain that serves mostly fish, etc. I knew I could certainly eat the planked salmon and a few fresh salads with local strawberries or huckleberries. It was an easy decision for me, I really was craving a huge fresh salad with salmon. What I didn’t expect was having the waiter listen to my gluten-related questions (ask them even when you THINK you know the answer, people – things change!) so carefully and then smile. He completely KNEW what I was talking about! YES!
Not only did he reassure me that the hollandaise was gluten-free (Yes, he still checked with the Chef… he told me he checks EVERY time someone asks just in case the kitchen has made a substitute or something), but he also suggested that I get some fresh tomato slices under my salmon Benedict. Oh yea! YUM!
AND… THE ICING ON THE CAKE: Instead of bringing over a huge plate of coffee cake and sweet rolls (as this is what each table gets on brunch days), he brought over a HUGE plate of fresh fruit (three kinds of melons, grapes, strawberries and some apple slices) with some fresh whipped cream for us to share.
ROCK ON! Now someone PLEASE tell me: WHY can’t other restaurants clue in and offer someone something besides the ubiquitous bread basket? What about a simple cheese/apple platter instead? Is the cost involved in cheese really that much more than bread? Well… wait.. suppose that depends on the cheese, right? So wouldn’t that be doable? Or hey – just give me a plate of fresh fruit. I’ll be happy every time!
Whoa…. this post ran away from me. And here I was writing about our wonderful Sunflower-Millet Bread that we used for picnics and for French toast… OH! And it makes the most killer peanut butter toast too! The best part: it didn’t fall apart for any of the above either. Just slice it as you eat it and store it in an airtight container on the counter. It was last 5-7 days.
Ay Ay. Sorry for the loopy ride with the posts as of late. My mind is wandering and I am soaking in the baby giggles and chatter. I just know I don’t get to hear them for very long. I’m going to soak them in for as long as I can…. and *every* picnic this summer is served at our local kids-playground or kid-friendly climbing/walking spots. Oh, we love her so!
Gluten Free Sunflower & Millet Bread
Printable recipe can be found here.
Makes 1 – large loaf (I used a 1.5 pound loaf pan)
Ingredients
1/2 cup warm water
2 Tablespoons agave nectar
1 1/2 Tablespoons yeast
1 cup raw sunflower seeds
1 1/3 cup millet flour (or sorghum if you don’t have millet)
3/4 cup GF oat flour or quinoa flour
1/2 cup potato starch (NOT potato flour)
1/3 cup flax seeds (not ground/meal)
2 1/2 teaspoons xanthan gum
2 eggs
1 cup warm water (in addition to the 1/2 cup listed above)
2 Tablespoons brown sugar or 2 Tablespoons honey + 1 Tablespoon molasses
4 Tablespoons melted butter
Directions
- Heat 1/2 cup water for proofing yeast (not too hot!) then add 2 Tablespoons agave or honey and 1 1/2 Tablespoons of yeast. Set aside to proof for 8 – 10 minutes.
- In the bowl of your food processor, whirl the sunflower seeds until mostly ground/pulverized. There will still be a few chunky seeds pieces. (NOTE: If you don’t like seedy bread – like me – feel free to whirl longer until completely pulverized.)
- Pour sunflower mixture into the bowl of your mixer. Add millet flour, GF oat flour (or quinoa flour), potato starch, flax seeds and xanthan gum. Mix together.
- Mix together remaining water (1 cup), brown sugar (or honey/molasses), melted butter and two eggs. Add this to the bread mixture.
- Pour proofed yeast mixture over the top of all.
- Mix for 4 – 5 minutes on medium high. (Start slowly and once the mixture is well incorporated, then turn your mixer up to medium-high and start timing.)
- Spray a bread loaf pan with olive oil or line with parchment paper. Pour bread dough in to pan and even it out and smooth the top with a wet spatula.
- Set aside to rise for 35-45 minutes.
- Preheat oven to 350F.
- Bake for 40 -50 minutes UNTIL an internal temperature of 205F is reached.
- Cool in pan for 5 minutes. Loosen from the sides, if necessary, and cool for an addition 30 minutes on a cooling rack before slicing.
- Store in an airtight container on the counter for 5 – 7 days. Slice as you need to avoid drying out the bread.
Happy GF Picnic Sandwiches!
~Kate and her co-baker, The Chicklet
Kate, my child is allergic to sunflower — when you make it w/ pepitas, do you use the same amt that you used for the sunflower seeds?
Penny
July 6, 2009 at 12:29 pm
Here’s the link to the Pepita bread, Penny! Sorry about that! I should have included it in the post.
http://glutenfree.wordpress.com/2008/09/22/gluten-free-pepita-powered-bread-oh-yeah/
Kate
Kate
July 6, 2009 at 12:43 pm
I wish restaurants would give up the bread basket, too.
And, yes, I’ve gone without bread for so long that I don’t miss it.
It’s wonderful that you’re having such a good time with your daughter. The picture of her and the stroller is priceless.
Amy Green/Simply Sugar & Gluten-Free
July 6, 2009 at 7:26 pm
Hello Kate,
That bread sounds very promising !
I’ve got quinoa flour to use instead of GF oat flour. But I can’t get my hands on sorghum flour (nor millet flour). That doesn’t seem to *exist* here… What do you think I could substitute it with ?
Lovely picture of the Chicklet, by the way
Friedl
July 7, 2009 at 1:40 am
Kate – I too have substituted almond meal for the pepita seeds when I’ve found myself without them in the pantry. The GF oats taste better with the almond meal than the quinoa flakes.
Rhoda
July 7, 2009 at 5:31 am
Great dinning out story, great looking bread, such an adorable kid!
How I love reading this blog!
Dana aka Gluten Free In Cleveland
July 7, 2009 at 7:51 am
Even after a year, I still hate it when all my dining companions get the delicious looking bread basket and I just get to watch. Even at those places that “get it”. That’s a great idea to serve a small cheese plate or fruit!
On a way less bitter note, I can’t wait to try making this bread. It sounds amazing!
Emily
July 7, 2009 at 8:17 am
I am interested in this perfect wrap recipe!
jen
July 7, 2009 at 4:32 pm
Here ya go:
http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/
*The* perfect wrap recipe…lmao – well… for ME anyway!
Kate
July 7, 2009 at 5:59 pm
My goodness that bread looks amazing!! So light and fluffy!! I’m definitely trying that!!
Thanks for another great recipe! I’m also very sorry about the loss of your dog. Our cats are great friends and such good companions… I do not look forward to that time in their life! Your daughter is beautiful!! I love that picture!
carrie
July 9, 2009 at 4:17 am
can you recommend another substitute for GF oats besides quinoa?
kimberly
July 9, 2009 at 5:20 pm
I will have to experiment with this one, kimberly. I prefer to use the GF oats.. so I haven’t experimented much with substitutes to be honest. Maybe someone else has???
Kate
July 16, 2009 at 8:42 pm
I love how this bread looks – will have to try it. I’m hoping to use sorghum in place of oats/quinoa.
For those of you looking for a source of sorghum and millet: Azure Standard has both (though there might be contamination issues if you’re celiac). Twin Valley Mills has sorghum – there are no contamination issues to worry about there!
Magda
July 10, 2009 at 6:11 am
man, this really looks like “real” bread.
thanks kate!
Erin
July 10, 2009 at 9:15 am
That is a terrific looking bread, Kate! Thanks for sharing your restaurant experience, too. I think the restaurants who get real food (even “fine” restaurants don’t always), get that it’s easy to take care of us who are gluten free.
Thanks for sharing the pics of Zoe! She’s just adorable. And, providence indeed that she’s not a big bread fanatic … I just don’t miss it either.
With all your picnic attendance, you’ve probably got a recipe that would be just right for this month’s Go Ahead Honey, It’s Gluten Free! blog carnival, which I am hosting. You, and your readers can check it our here: http://glutenfreeeasily.com/july-go-ahead-honey-its-gluten-free/ Hope you’ll all join in! It promises to be a lot of fun and a great source of recipes.
Shirley
gfe-gluten free easily
July 10, 2009 at 12:41 pm
Hi Kate,
This bread looks amazing! I noticed that there’s no salt in the recipe. That’s great, but I just wanted to double check.
Cheers,
M-Elle
M-Elle
July 11, 2009 at 11:29 am
Hmmmm…I just double checked and nope… I didn’t put salt in it. huh. LOL…. so thought I would have done that.
LOL
Good eye!
Kate
July 16, 2009 at 8:40 pm
Hi Kate,
I’m a first-time visitor to your blog, but I’m so glad I found it!
That bread looks incredible, I’m SO excited to try making it. Do you ever use a bread machine? Do you think this particular recipe would work in one? I am new to the world of bread machines (having made one mediocre loaf so far) and would love to find new recipes.
Thanks!
Elle
July 11, 2009 at 6:34 pm
I haven’t used a bread machine in a while, Elle. I think you could give it a try though! I havne’t used one since mixing GF bread requires a heavy beating (4-6 minutes) with the mixer and a bread machine just doesn’t do that.
~kate
Kate
July 16, 2009 at 8:40 pm
I’ve been missing our email chats, but I know your hands are full. At least we know we’re only a blog away.
Lovely post!
XOXO
Ginger Carter Miller
July 13, 2009 at 4:58 pm
I love you, Sweet Ging!
Yes – email is definitely not something I have much time for lately…. or getting blog posts up!
I have photos… ideas… recipes… but no time to write.
Ah well. One day maybe. But for now, I’m trying to enjoy even the whiny moments. LOL
xooxxoxoxoxo
Kate
July 16, 2009 at 8:37 pm
That is a gorgeous loaf of bread. What kind of yeast do you use? I used to buy yeast in bulk but can’t find it now so have been using those little packets. But those packets do not contain the 1.5 tablespoons called for in your recipe. Thanks for any help you can offer.
Tracy
July 13, 2009 at 7:33 pm
Hi Tracy –
I buy Red Star yeast at CostCo… huge container! I keep it in the fridge because it will last forEVER!
~Kate
Kate
July 16, 2009 at 8:32 pm
[...] household staple and the holy grail of gluten-free baking. i am trying out this recipe from Glunten Free Gobsmacked. it looks damn good but will mine look the same? i followed the recipe almost exactly(which is [...]
bread! « My Blog
July 16, 2009 at 1:42 pm
Hi Kate! I tried this last weekend and literally just got around to tasting it (don’t ask). I AM IN LOVE! I have really been missing multi-grain breads.
quick tip for others: I used my food processor on some GF oats and it turned out great for the oat flour. This recipe is a keeper! and good call on the agave nectar, i have NEVER had yeast fizz up so much before
Rosemary
Rosemary
July 21, 2009 at 7:35 pm
Hi -
This may be a silly question, but what is a 1.5 lb pan in inches? Would a 9×5 pan work? Thanks!!
Laurel
July 23, 2009 at 7:12 am
Ohhh..good question – it is 10.5 inches by 5.5 inches.
To fit a 9 x 5 pan (which I couldn’t find in my kitchen…. bah!), you may want to lessen the amount of dough you put in and use a couple scoops to make some rolls. Just drop the scoops (like an ice cream scoop) on to parchment paper to bake as a roll. Watch the bake time on these to make sure they don’t burn!
Kate
July 23, 2009 at 9:07 am
[...] up to 3.5-4.5, and go. For 45 minutes.). Then, for my recovery, I had this early lunch snack of this bread + a Green [...]
Day 3: Soup in Summer « GF Everyday
July 23, 2009 at 2:26 pm
Ooooh this is good bread. I just made it tonight. So good. Thank you for this recipe. I will now be making it often. Very often. Must see how it freezes. Needs salt, though (I can’t stand saltless stuff).
Aileen
August 31, 2009 at 6:57 pm
Hi, Is this yeast regular or fast acting? Looks like amazing bread, can’t wait to try it. Where do you get the agave nectar by the way?
So, I gather you can’t make this bread in a breadmaker.
Amazing site, keep up the great informative creative site, many many people obviously look to you for your guidance and wisdom, thanks for sharing, leanne
Leanne Newton
September 8, 2009 at 5:06 pm
Hi Kate-
I loved the idea of this bread, but I only make bread in my bread machine. So I adapted it to work in the bread machine and posted it on my blog (which has recently undergone an overhaul since we have started eating Gluten and Casein Free). You can see the bread machine version on my blog. http://www.sunflowergirl71.blogspot.com
I only listed the ingredients I used, not other options. I changed butter to oil to make it dairy free and I placed the ingredients in the order needed for the bread machine. It turned out great! Thanks a bunch!
DeAnn
September 10, 2009 at 9:32 pm
Hi
I did make this great bread and it really wasn’t hard at all, the list of ingredients had me really wondering if it was going to be worth it. I must say it was no problem to make and it is so moist and delicious compared to any store bought I have tried in the last 8 monthes, thank you!!
I couldn’t find the millet flour but used sorghum.
I am also wondering if you could make this bread without the sugar or less nectar, I wouldn’t mind it a bit less sweet. It has a touch of sweet, I like, but could do without it to make it like a bread I used to love before becoming gluten free.
Thanks again.
Leanne
September 14, 2009 at 3:41 pm
Thank you for a recipe whose results actually look like bread. I’ve recently been on an elimination diet and when adding foods back, the only thing I reacted to was wheat! I feel so much better wqithout it, it’s almost sublime. However, I miss the bread. I’ve tried baking my own, but only ovtained a two-inch high brick as a result. Your recipe and accompanying photo have nearly brought me to tears! Thanks again,
Carol
Carol Cripps
October 19, 2009 at 11:48 am
I made the bread on Saturday. Th bulk store I shopped in didn’t have millet OR sorghum flour, so I subbed white buckwheat (I like buckwheat) and the bread was divine! It makes the yummmmiest toast! I added a bit of salt, and while someone asked how to make it less sweet, I like the sweetness. It goes very well with sandwich meats, as well as almond butter. So far, I’m not sharing any – it’s that good. Thank you, thank you, thank you.
Carol
Carol Cripps
October 27, 2009 at 4:20 pm