Spiced Millet & Currant Bread recipe (gluten free, no dairy, no gum)

Spiced Millet & Currant Bread recipe (gluten free, no dairy, no gum)



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Spiced with cardamom, cloves and ginger, Spiced Millet & Currant Bread was designed to be baked as a free-form loaf.

This is part of a new range of Artisan Style gluten free bread. There are no added starches, no tapioca, no white rice flour, no potato starch or corn starch. The only flour in this bread is millet flour and whole brown rice flour. There are no gums or industrial cellulose products in this bread. Only a little bakers yeast (just a pinch!) is used - a small fraction of what is used in a conventional loaf of regular or gluten free bread. The bread has a close texture, but it is flexible. It is not crumbly and heavy.

The heart of this recipe is technique: a simple set of techniques, clearly set out in the instructions. This recipe takes a little longer to make, but the "hands on" time is still short. The dough requires a little kneading, time to ferment and time to proof.

This recipe helps you make a light and tasty free-form loaf that will grace your table, and delight you senses. You can enjoy sharing this with family and friends, enjoying the moment. No need to fear that moment where others tentatively taste crumbs (everyone knows gluten free bread is usually dreadful!) Serve this and they will be back for more!

This is an easy recipe for gluten free bread that tastes and feels right.

All my recipes use ingredients that are readily available in supermarkets and health food stores.

To see the general list of ingredients select "Show item details" on this page.

Measurements are given as weights (grams) and volumes (cups and spoons).

This bread can be used for 2 or 3 days without freezing, and without losing its taste or texture; but who would want to leave it alone for that long?

# # # Please read this:

Allergy information:
This recipe uses: baker's yeast, chia seed, flax seed, spices, psyllium husk.

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178 shop reviews

4.5 out of 5 stars

smwalton Jan 9, 2015

5 out of 5 stars

Haven't tried this one yet but if it's any like the millet bread it will be a hit!

Purchased item:

Jess M Aug 12, 2014

5 out of 5 stars

I made this recently and was very delighted with the turn-out. It actually rose and wasn't gummy! Thanks for the great yet so simple recipe!

Purchased item:

josette291 May 17, 2015

5 out of 5 stars

Oh JOY! I made the Sorghum bread and it is REAL bread! It has the crumb like rye bread so I made this a "rye" bread by adding ground caraway seeds and a wee bit more water. YUM, YUM & YUM again! I also used eggs in place of the chia. My son said, "Nice crust mom".

Purchased item:

Audra Leevey Aug 6, 2019

5 out of 5 stars

Turned out beautifully!! I marveled at the lovely texture and at how moist and soft the loaf was. It was so wonderful to make bread for my family again! They've been thoroughly enjoying it and asking for more. :-)

Purchased item:

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