515.Millet Bread Recipe Moderated discussion and help for gluten free, coeliac, celiac, wheat allergies or intolerance, Cookery and recipes part 4

Re: Millet Bread Recipe: from joy on 2007-10-26

I too, would love to find some decent gluten-free, egg-free, dairy-free, yeast-free bread for my little boy.



I am intrigued by NAET. I have heard of it before and wondered if it really works. I would love to know about your experiences with it because my five year old son is allergic to 25 things....



Thanks

Re Millet Bread Recipe: from Jeanne on 2008-05-27

I tried the Sami's bakery millet, flax, and brown rice bread. While it is delicious with great texture, I believe it has a high percentage of wheat flour. I had a reaction on the second day that I ate it. The label says it is not certified gluten-free and may have "trace" amounts of wheat. I think it has a lot more than a "trace' of wheat flour. I bought the bread and the hot dog buns and had to throw both away. It looks, smells, and tastes like wheat bread

Re: Millet Bread Recipe: from Gwenevere on 2008-06-05

The best breads and pizza crusts I have found to my utter delight (amazing raisin bread) is from a company called Glutino. I have a seriously sensitive condition and can't even do foods on shared equipment and have found I never have any problems with them. I am noticing now more and more company's are trying to jump onto the GF bandwagon but still produce all the wheat products on their sights- so REALLY look at the small print if you are super sensitive like myself. I am also learning that some countries have a standard of putting "Gluten Free" on the label when there still can be what is considered by their standards a "negligable" amount of wheat used! Be careful people.... any wheat at all just drop kicks me. Just focus and then write to the companys if you had a reaction.

Good Luck to All of You

Re: Millet Bread Recipe: from Shelley on 2008-08-09

I called Sami's Bakery. They informed me that they use special equipment to make the bread rise. It does something like steaming it first and then they bake it. He agreed that without this equipment it would not rise like regular bread. I don't know if it is true; I hope it is. Does anyone know about equipment like that

Re Millet Bread Recipe: from Beth on 2008-11-02

My daughter and I LOVE the millet and flax seed bread from Sami's Bakery. It is just like real bread. I am extremely sensitive to gluten and can tell nearly immediately if I have eaten even the tiniest amount of it, and Sami's bread has not bothered me at all. The warning on the package that says it is not made in a gluten-free facility is just a precaution. I have not had any trouble with it (and I have eaten a LOT of their bread

Re: Millet Bread Recipe: from barbara on 2008-11-10

I work in a bakery and the equipment you are talking about to rise the bread is called a proofing oven. Not really an oven it is like a big walk in closet with steam and very warm temperatures- usually about 90-100 degrees. This gets the bread to rise and stay moist

Re Millet Bread Recipe: from Maggie Anne on 2009-01-21

First off I'm not an expert by any strech of the imagination, but I have a dairy allergy myself (not to be confused with lactose intolerent). I've had it my whole life (the doc realized it when I was only one week old and could not hold down reg. formula) Tho I continued to have dairy (in moderation of course) I am now 18 and I still have the allergy actually it has become worse. So I'm not so sure that exposing her to dairy is such a good idea. Now I'm not deathly allergic to milk ect. but in the last few years I have found that I cannot handle it at all without upseting my stomach a lot... I don't know but thats just my opinion. Also I don't see that nuts were mentioned. Can she tolerate almond milk?? I would just hate her to be unconfortable for the sake of her possibly becoming imune. B/c I was told he same thing and it did not work....



Also I was reserching this for my mom who is on a strict vegan wheat free diet (she has cancer and we are told that wheat is highly acidic) and is there a natural product I can use in place of eggs in bread that will act as the "glue" like eggs usually do?? (oh and she is also not allowed to have corn! Ahhhh!)



Many thanks for all of the post on this site, they have been immensely helpful!!!!



Thanks Maggie Anne (usa

Re: Millet Bread Recipe: from susan on 2009-03-26

My celiac daughter and I bought a loaf of Deland's Millet Zucchini bread today in a local health food store. As we had never had it before, we checked the ingredients and i made her a sandwich for lunch. As others on this website have experienced, within 5 hours she became extremely ill. I feel it is against the law (as well as morally unethical) to have in VERY small print "contains wheat, gluten or yeast" when NONE of those ingredients are listed. The only ingredients listed are all GF. Cross contamination can allow a label to say that it was processed in such a facility, but that is not what they are saying. And, in fact, they don't use wheat in their facility so the only cross contamination would be with oats, which many celiacs can tolerate. The degree of sickness which she is experiencing is much more than cross contamination. We have contacted the FDA and hope that others will do so as well

Re Millet Bread Recipe: from Joey on 2010-03-10

Hi Rendi, here's a recipe that might work for your daughter. I grind the grain and nuts in my high-powered blender. If you don't have one, you can probably use a food processor.



Millet Muffins yield app. 1 dozen



1 cup coconut or nut meal / flour

1 cup millet flour

2 tsp baking powder, gf

1 tsp sea salt

1/2 tsp baking soda



blend above together in bowl. (I make the entire batter in my blender. I put all dry ingredients in and pulse until flour consistency. Then I add the wet, blend everything together and pour the batter right into the muffin tins.)



3 -4 egg yolks ( I use 2 whole eggs. You can try substituting arrowroot or flax meal mixed with water as an egg replacement, but I haven't tried that yet.)

3 tbsp pure maple syrup

2/3 cup almond milk or coconut milk mixed with 1/2 tsp raw apple cider vinegar

1 1/2 tbsp olive oil or grapeseed oil

1/2 cup grated carrot, zucchini or yellow squash (optional)

or 1/2 cup applesauce or fruit or veggie puree



Mix wet ingredients in large bowl. Add dry mix. Stir. Scoop into paper-lined muffin tins. Bake in a preheated oven 375 for about 15 -20 minutes or until tops are nicely browned an a toothpick inserted in the center comes out clean.



Remove from pans and cool.










Re Millet Bread Recipe: from Laura on 2010-04-03

Karina,



No estados unidos, ja temos macaroni feito do arroz, y otros GF indredientes. Como eu tenho entendido, "millet" nao ten 'gluten' pero muchas veces los productos feito de 'millet' estao cross-contaminado porque estao cocinado en fabricas que faz productos que contem gluten.



Boa sorte com sue projecto,



Laura