Multi-millet Bread By Shweta Vadnerkar

In a mixing bowl, first prepare flax egg. Add 3 tbsp flax powder and 9 tbsp water. Give it a mix and keep in a refrigerator for minimum 10 mins .

Take 3/4 cup warm water and 1 tbsp sugar in a small bowl then add 1 tbsp instant yeast (rapid rise yeast). Keep in a warm place until the yeast becomes frothy.

Sieve 1.5 cup jowar:ragi flour (5:1:), ¾ cup samo rice flour, ¼ cup+ 2 tbsp potato starch, 3 tbsp tapioca starch, 3 tbsp corn starch, 1 tsp salt. Add 1 tsp apple cider vinegar, ¼ cup soften butter, flax egg, yeast mixture, all ingredients except baking powder in a large bowl. Add warm water gradually. Knead with electric kneading rods for 10-15 minutes. Then add baking powder and 2 tbsp water.

Now transfer the batter in a greased bread pan. Allow it to rise for 1.5 - 2 hrs.

Preheat oven at 180 degree C for 10 mins.

Brush the surface of proofed batter with some milk (dairy or vegan). Bake the bread for 30 to 40 minutes at 180 degrees Celsius until you see a golden crust.

If your oven browns the surface very quickly, place an aluminum foil on the top of the loaf halfway through the baking – so as to avoid more browning.

Remove the bread from oven. Apply soft butter on top when bread is hot. Allow to cool for 20 minutes after the bread is out of the oven. Tap the bread and it should sound hollow – which means that the bread is baked well.

Transfer the loaf from the pan immediately and keep it on a wired rack. Let the loaf cool at room temperature on the wired rack or tray. Slice it after cooling down. Perfect and tasty gluten free bread is ready.

Perfect and tasty gluten free bread is ready.