Sorghum Millet Bread, Rolls, and Breadsticks

Since I made myself a fantastic bread, I decided I needed to make one for the boys, too.  I already have a fantastic bread recipe that I use to make bread, rolls and breadsticks.  But, I thought I'd change things up a bit and make one using sorghum and millet flour, because they really are my favorite for breads.  My older son absolutely loves this bread, in all three forms.  In fact, I made breadsticks last night and they disappeared before I could take a picture of them, I call that a success. 

Sorghum Millet Bread
1 1/4 cup warm water
1 tablespoon yeast
1 tablespoon honey
1 teaspoon vinegar
1/2 tablespoon olive oil
1/2 cup sorghum flour
1/4 cup millet flour
2/3 cup potato starch
2/3 cup tapioca starch
1 teaspoon salt
2 teaspoons guar gum (or xanthan gum, all I have right now is guar gum)
2 teaspoons (or one packet) unflavored gelatin
1/3 cup almond meal
1 tablespoon ground flaxseed

Directions:
In a small bowl  mix together water, yeast, honey, oil, and vinegar.  Let sit for ~3-5 minutes. In a medium bowl (I used my stand mixer for this), stir together dry ingredients.  Add the yeast mixture to the dry ingredients and mix on low speed until combined.  Once combined, mix on high speed for 3-5 minutes.

For Bread: Grease a loaf pan.  Spoon the batter into the pan, smooth the top with wet fingers or a wet spatula. Cover, and let rise in a warm spot for 20 minutes. As the bread is rising, preheat the oven to 400F.

Bake for 60 minutes, covering with aluminum foil after the first 10 minutes.  When 5 minutes a left, check the bread, if you want it a little more golden, remove the foil, if it's browned enough leave it on.

The bread should last a few days if stored in the fridge, a few months if stored in the freezer.

For Rolls: Grease a muffin tin.  Scoop dough into muffin tins by using a spring release cookie dough scoop (1 1/2"- 2" size or 1/4 cup if going by volume).

Cover and allow to rise for 20 minutes.  Then bake at 400F for 20-25 minutes.  After 15 minutes, top with dairy-free margarine to help with browning.

For Breadsticks: Grease a cookie sheet. Scoop dough into a large ziploc bag and cut a bottom corner off.  Pipe the dough (as you would frosting) onto the cookie sheet, making the breadsticks as long or short as you would like.

Cover and allow to rise for 20 minutes.  Bake at 400F for 20-25 minutes.  After 15 minutes, top with dairy-free margarine and garlic salt.

Breadsticks and Family Reunions

We went to a big family get together for my husband's grandparents, it was their 60th wedding anniversary!  Well, his side of the family is Italian, so what do you think was for dinner? Yeah, you guessed it, spaghetti and meatballs with garlic bread (and a little bit of salad with croutons with italian dressing mixed in that had cheese in it)...hmm, what the heck do we eat!?!  Luckily, we asked ahead of time what the menu was, so we brought are own spaghetti (Mrs. Leeper's corn spaghetti), they had spaghetti sauce set aside that didn't have meatballs, so we were able to eat that sauce.  They also had some salad that didn't have any dressing on it set aside, so we could eat that as well.  And finally, I made breadsticks, so we had our own complete gluten-free, and for me and the little one, casein-free Italian meal.

All I did for the breadsticks was make the Ruth's gluten-free bread, and made mold's similar to what I did for hot dogs, except I made more of a snake or zigzag across the pan, as shown below:

 I let them rise for 20 minutes, then cooked them at 400 degrees for 25-30 minutes and they turned out great.  The boys dipped them in ranch dressing (the older one) and spaghetti sauce (the younger one) and love them!