I’ve experimented with a lot of bread recipes in the last few weeks (five to be exact).
And, at the encouragement of a reader, tried a combination of flours.
Settling on a 2 to 1 ratio of high protein flours to starches, my goal was to avoid making a door jam.
Millet and chickpea flour were ground from scratch, chosen for relatively neutral flavors.
It’s definitely a bit dense, with a corn bread-like toothy-ness. And it leaves a waxiness on the tongue that’s noticeable.
And, in the spirit of full disclosure, my bread cracked open on top.
Apparently, that’s normal for quick breads and can actually be a good sign.
I’m happy with the flavor and was just excited that it rose!
Millet Chickpea Flour Quick Bread
Makes: 1 medium loaf, about 12 slices. Oven temp: 375 degrees F, Cook time: 40 mins, Baking Pan: 8.5” X 4.5”
- 1 and 1/2 cup millet flour*
- 1/2 cup chickpea flour*
- 2/3 cup tapioca starch (flour)
- 1/3 cup cornstarch
- 3/4 tsp. xanthan gum
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 4 eggs
- 1/4 cup unsweetened non-dairy milk
- 1/4 cup coconut oil
- 1 TBSP maple syrup
- 1 TBSP apple cider vinegar
*Grind your own flours in a coffee grinder or nut and seed grinder on a “fine”setting. I run mine through a fine mesh sifter or strainer before using it to remove unground bits and pieces.
- Preheat oven to 375 degrees F.
- Prepare an 8.5” by 4.5 “ baking pan by lining with parchment or tin foil and lightly greasing.
- In a large bowl, combine flours and starches, xanthan gum, salt, and baking soda. Lightly sift using a sifter or fine mesh strainer to combine ingredients well.
- In a medium bowl, combine eggs, milk, maple syrup, and melted coconut oil. I use an immersion blender or hand blender to whisk everything together well. Add apple cider vinegar.
- Pour wet ingredients into the dry ingredients and stir to incorporate. This creates a very thick sticky dough. A wooden spoon will stand up when inserted into the center of the dough. Don’t over mix your dough.
- Scoop batter into baking pan.
- Bake for 20 minutes. Rotate and bake another 20 until a toothpick inserted comes out clean.
- Let cool for 5 minutes on cooling rack. Remove from pan and cool another 15 minutes before slicing.
- Cut into slices and store in the freezer, or store in the refrigerator and eat within the week.
Nutrition information: Serving Size: 1 slice, Calories: 215,Carbohydrates: 30.3g, Protein: 5.6g, Fat: 8.4g, Fiber: 3.2 g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.