Gluten free, egg free, nut free, soy free
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| Flax Meal and Millet Sandwich Bread |
This flax and millet bread is cheap, easy and takes all of 20 - 25 minutes from
start to finish. Oh, and it’s also super
tasty. It makes a great sandwich bread
because it is soft and flexible, doesn’t crumble and isn’t dry or gummy. Grinding your own flax meal and millet flour in
a coffee grinder using flax seeds and millet is even cheaper than buying flax
meal and millet flour (check here for more info on grinding your own
flour), so if you grind your own flour this bread can be made for very cheap
indeed.
If you are ok with buying from the bulk section it’s even
cheaper as flax seeds and millet can be had much cheaper in bulk bins than pre-packaged. Be careful, though; people who are celiac or
very gluten sensitive should be aware of the potential for cross- contamination
from other glutinous bulk products. Personally, I’m super gluten intolerant and
have never had a problem with bulk bins, but there is a possibility of
contamination so it’s up to you to decide if you want to take your
chances.
When I first discovered I was gluten intolerant, I used to
make a flax bread that was wonderfully soft and yummy. The problem was that it also required
something like 5 eggs, which can get pricey, especially when you buy free range
like I do. So I stopped making it and
moved on to other things. However, a few
weeks ago I was preparing to leave my Wisconsin home with hubby-to-be and spend
the summer back home in Vancouver, BC. I
was trying to use up whatever was leftover in the apartment and I was low on
flours to make my regular bread things, but had a bag of flax seeds, which I
knew I could grind up to make my own flax meal. So I searched around the internet for a
gluten free, egg free flax bread recipe.
I found this one here for a flax pizza crust.
I adapted it to make use of whatever was in the cupboard and came up
with this gluten free flax bread.
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| Flax Meal Bread |
It makes a great sandwich bread, but can also be eaten plain, or slathered with your favorite toast toppings. I also like to spread Chocolate Raisin and Date Spread on it as a snack.
Ingredients:*
1 c + 1Tbsp ground flax (flax meal)
½ c millet flour (or about ¼ + 1Tbsp millet, ground)
1 tsp salt, plus a bit more for sprinkling
1 Tbsp baking powder
1 c water
Optional Seasonings
2 tsp oregano
½ Tbsp dried onion
1 tsp garlic powder
½ Tbsp rosemary
Shredded cheese (optional)
Directions:
1. Mix dry ingredients, optional seasonings and water
together.
2. Let rest for 5 minutes to thicken. Don’t let it sit longer than this or else the
dough will become too thick to spread.
3. In the meantime, prepare a baking sheet by spraying it with
oil, or laid with parchment paper and sprayed lightly with oil.
4. Preheat oven to 450F.
5. Spread flax batter over the sheet, about ¼” thick, sprinkle
with more salt, and bake about 10 minutes, until hardened but still slightly
springy.
What’s your favorite way to use flax meal and flax
seeds?
* OAS Information: Some people with Oral Allergy Syndrome may have problems with some of the herbs used here (even though I suggest using dried, which *should* be safe). You may want to substitute these with something you know you can safely eat.
* OAS Information: Some people with Oral Allergy Syndrome may have problems with some of the herbs used here (even though I suggest using dried, which *should* be safe). You may want to substitute these with something you know you can safely eat.
This post was shared with the following great blog hops: Made from Scratch Monday, My Meatless Mondays, Monday Mania, Just Another Meatless Monday, Slightly Indulgent Tuesdays, Traditional Tuesdays Whole Food Wednesday Real Food Wednesday Gluten Free Wednesday Allergy Free Wednesdays
How cool is that??? I'm going to give this a try! It is so difficult to find a good bread that has any taste when the eggs are eliminated. My daughter has an egg allergy as well, so I have to do a lot of searching. Thanks so much for sharing. It looks wonderful!
ReplyDeleteI definitely think it's tasty, with the herbs it ends up tasting almost like focaccia bread, and it's nice and spongy :)
DeleteNow you are my kind of girl! There are so many great blogs out there with divine recipes and amazing healthy ingredients...that I can't afford. :( This bread looks great! And easy! And nutritious...not a ton of empty starches! Do you think I could use oat flour in place of the millet? I do not have millet...and I want to make this now!
ReplyDeleteLol, you're so cute! Yes, I think you could totally get away with using oat, or any other flour probably, in place of the millet. It's the flax that's needed to bind it together. I made this the other day using chickpea flour instead of millet and it turned out just fine.
DeleteMade this yesterday (finally!)! Makes a great sandwich bread and holds together great. Also yummy with df butter and homemade strawberry jam! Thanks for a great recipe!
ReplyDeleteHi Kristy, glad you enjoyed the recipe! Thanks for stopping by and commenting :)
ReplyDeleteDoes this rise at all? Do you just cut it into squares like bars?
ReplyDeleteHi SheClicks,
ReplyDeleteIt's a flat bread so it doesn't rise a ton, but it does rise a bit in the oven. Since it's yeast free it won't really rise before baking, so once you spread it on the sheet just pop it in the oven. Once it's baked you can cut it any way you like! You can cut it into smaller pieces for dipping in things or cut it into larger squares like sandwich bread size.
Nice post! I'm so glad to get to visit this site. Thank you for sharing this interesting and informative post. I'll be looking forward for your other posts as well. Keep it up! Flaxseed is low in carbs, making it a good choice to have in bread when you want to maintain a healthy lifestyle. So the next time you want bread for a sandwich or toast, try our healthy flaxseed bread
ReplyDeleteThis is amazing! I am GF and have OAS and that combo is SO difficult to change to as an adult. Thanks for your tips!!
ReplyDeleteSo glad you like it :) I'm always happy to meet someone else with OAS, too!!
DeleteSounds great! Just to clarify, you wrote "½ c millet flour (or about ¼ + 1Tbsp millet, ground)". Does that mean 1/4 *cup* + 1 Tbsp. millet, ground? Thanks!
ReplyDeleteHi Rochelle, the ultimate goal is 1/2 cup of millet flour. If you grind about 1/4 cup + 1 Tbsp of millet in a coffee grinder or other grinder you end up with about 1/2 cup millet flour as millet usually doubles in size when ground.
DeleteSo you can start with either 1/2 cup of store bought millet flour, or grind your own. I hope that makes more sense!
If I wanted the bread thicker would egg do that? I am a bread making amateur, but trying to save some money for my GF/DF wife.
ReplyDeletethanks for the recipe, I'll give it a shot.
Hi Mike, it depends on what you mean by thicker - if you mean like a regular loaf of bread, then no, this won't be like that. That usually requires a lot more flours in combination (i.e. rice flours, sorghum, tapioca starch and xanthan gum to bind the flours as a gluten replacement) and usually 2-3 eggs. This is just a basic, spongy flatbread.
DeleteFor this bread an egg or two would probably only make it a bit lighter and perhaps less dense.
I used soy flour in place of millet flour because I just could not find millet flour or millet any where except the aisle with bird treats in it (lol) and I added dried minced onions and a little turmeric and then topped it with a light dusting of Parmesan cheese. I really was not sure I would like this but I just cut it up for sandwiches and tried a small piece and it was absolutely delicious.
ReplyDeleteThanks for your comment on your adjustments! Those sound like great additions and I'm so glad you liked it :)
DeleteMillet traditionally was seed for bird feed and in some cases it is still used for that purpose, however, it does make an excellent flour and I have made great pancakes with it.
ReplyDelete