Blueberry Carrot Millet Bread

Blueberry Carrot Millet Bread

I confess I haven’t done much baking with millet flour in the past. Maybe not at all. So when Cuisine Soleil offered to send me some of their organic gluten-free flours to sample and asked which ones I’d like to try I decided to step outside of the comfort zone and asked to try the millet flour (and lentil flour and buckwheat flour!).

I’ve got other plans for the lentil and buckwheat flours but for the millet flour I decided to try a nice moist carrot bread. I decided to add dried blueberries for just something different. You can use dried cranberries or halved dried cherries or just omit the berries altogether and stick with just the carrots and nuts.

Like any other gluten-free baking I wanted to do a blend of different flours instead of just millet flour all by itself. Millet flour has a subtle flavor and is packed with vitamins and minerals.

This is moist, just like I had anticipated. It might seem like the baking time is a bit long, but trust me it’s necessary.

If you’re a fan of a nice crunchy outer crust to your baked goodies you can turn this out of the loaf pan after it’s baked up for about 45 minutes, transfer to a parchment lined baking sheet and return it to the oven to continue baking for the remaining time. I do this occasionally and Levi enjoys the crispiness of the crust. It tastes pretty good to me too.

Blueberry Carrot Millet Bread

Blueberry Carrot Millet Bread

Blueberry Carrot Millet Bread
 
Prep time
Cook time
Total time
 
Cinnamon, pecans and dried blueberries in a moist carrot loaf made with gluten-free millet flour.
Author:
Recipe type: Breads, Desserts
Serves: 4
Ingredients
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ¾ cup grapeseed oil
  • 1 banana, mashed
  • ½ teaspoon vanilla extract
  • 1 cup brown rice flour
  • ½ cup millet flour
  • ¼ cup potato starch
  • ¼ cup tapioca starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 1 cup grated carrot
  • ½ cup chopped nuts
  • ¼ cup dried blueberries
Instructions
  1. Preheat oven to 375°F.
  2. Lightly spray an 9 x 5 loaf pan with non-stick olive oil cooking spray.
  3. In the work bowl of your mixer (or in a medium bowl if you’re using a hand mixer) combine white and brown sugar with grapeseed oil. Add in mashed banana and vanilla extract. Whisk at high speed until completely combined.
  4. In another bowl sift together brown rice flour, millet flour, potato starch and tapioca starch. Add xanthan gum, baking powder, baking soda, cinnamon and salt. Stir to combine.
  5. Add dry ingredients to the wet ingredients. Add in grated carrot, chopped nuts and dried blueberries. Stir to combine.
  6. Scrape batter into prepared loaf pan.
  7. Bake in center of preheated oven for 1 hour and 10 minutes. Test with a pick to ensure the center is fully cooked through.
  8. Remove from oven and let cool at least 20 minutes before turning out to a wire rack to finish cooling.

And now it’s your turn!

The great folks at Cuisine Soleil want you to give these three flours a try for yourself. So I’ve got two gift packs of organic gluten free flours to give away to two lucky readers. Each pack will include one millet flour, one lentil flour and one buckwheat flour – all in 1 kg packages. You can use them to make the recipes I’ve created here or you can use them in your own awesome creations!

Use the Rafflecopter widget below to comment and share what you would use lentil flour, millet flour and buckwheat flour for to be entered to win. Please, just one entry per person. This contest is open to Canadian residents only.

a Rafflecopter giveaway

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5 Responses to “Blueberry Carrot Millet Bread”

  1. Leslie
    January 24, 2013 at 10:20 am #

    Sounds wonderful! Can’t wait to try it, however, another question on ingredients.
    I can’t use grapeseed oil, would coconut oil (melted) work, or canola, which I hate using but would if the latter wouldn’t do?

    • January 24, 2013 at 10:31 am #

      You can definitely substitute oils here. I used grapeseed oil because of it’s light flavor and it was what I grabbed first. ;-) Feel free to substitute melted coconut oil (I bet it would add a nice flavor!) or any other lightly flavored vegetable oil, olive oil, etc. Enjoy!

  2. January 29, 2013 at 7:13 am #

    Oh I love your tip to take it out of the pan and bake it a little longer to get is crispy! I HAVE to try that!

  3. Soozle
    January 29, 2013 at 8:33 am #

    Do you find cooking with different flours you have to adjust the liquid volumes? I know with WW flour, you often have to add a little more liquid compared to AP flour..

    • January 29, 2013 at 9:00 am #

      Yes, sometimes I do notice that. I also find if I’m using a lot of starches – like corn starch, potato starch, tapioca starch – in a recipe that it gets stickier much faster than if I’m using brown rice flour or sorghum flour, for example. Baking in general seems like such a science and gluten-free vegan baking can be a outright science experiment sometimes. ;-)

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