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Gluten-Free Millet and Amaranth Artisan Bread
My ingredient
** denotes my substitution
Dry Ingredients:
- 288 g high protein gluten-free bread flour mix (2 Cups) **
- 60 g millet flour (1/2 Cup)
- 60 g amaranth flour (1/2 Cup)
- 2 1/4 teaspoon xantham gum
- 2 teaspoon agar powder
- 2 1/2 teaspoon instant yeast
- 1 teaspoon salt
- 2 Tablespoon chia seeds (or substitute flax-seed meal or shelled hemp seeds)
- 2 Tablespoon Roasted Golden Flax seeds **
Wet Ingredients:
- 1 medium-size egg **
- 1/2 Cup cold water
- 1/4 cup olive oil
- 2 Tablespoon agave nectar
- 1 teaspoon cider vinegar
- 1 1/4 – 1 1/2 Cups club soda at room temperature
Method:
Flour mix (by volume): 2 parts garbanzo bean flour, 1 part millet flour, 3 parts tapioca starch, 3 parts potato starch.
Heat oven to 450 degrees. Place a lidded 3 quarts dutch oven in the oven to preheat. Let it heat for at least 20 minutes.
Combine all the ingredients in a medium-sized bowl, whisk to combine. Froth the egg. Mix in the wet ingredient using 1 1/4 cups of club soda. Mix the dry into the wet mixture. Adjust liquid to achieve a thick-batter dough.
Pour the dough into the pre-heated pan. Do this quickly. Bake at 450 degrees F for 25 minutes with the lid on. Ater that take the lid off and continue baking the loaf for another 25 – 30 minutes until the crust turn dark brown.