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Professional Gluten-Free Millet Corn Loaf (Vegan)
Baker-style gluten-free loaf with millet, corn flour, tapioca starch and soaked flax. Vegan, yeasted and cold-proofed overnight for deep flavor.
25 min prep / 800 min total
234 kcal
3.1g protein
10 servings
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Ingredients
Ingredients updated to metric measurements
- 50 gflaxseed
- 100 mlwater
for soaking flax
- 110 gmillet
ground in a coffee grinder
- 110 gcorn flour
- 200 gtapioca starch
- 1 tspsalt
- 340 mlwater
- 24 gpsyllium
- 3 gdry yeast
- olive oil
for brushing
Instructions
Pour 100ml water over 50g flaxseed and rest until thick.
Combine 110g ground millet, 110g corn flour and 200g tapioca starch with 1 teaspoon salt.
Whisk 340ml water with 24g psyllium and rest .
Add 3g dry yeast to the psyllium mix, then combine with the soaked flax and flours; knead thoroughly.
Brush dough with olive oil, divide into 2 parts and place in greased forms.
Cover with cling film and refrigerate 10- until risen 1.5×.
Score and bake at 250°C then 30- at 180°C; cool before slicing.
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