RECIPE: Gluten Free Vegan Finger Millet Bread
2 cups oat flour
1.5 cups SaveAGram finger millet flour (Mandva)
1.5 cups rice flour
1 cup tapioca starch
4 tablespoons psyllium husk
3 tablespoons baking powder
2 tablespoons granulated sugar of choice
2 teaspoons salt
2 cups plant milk (we used homemade soy milk)
2 tablespoons apple cider vinegar
Up to 2.5 cups water
Sieve all the dry ingredients and mix together.
Pour the apple cider vinegar into the plant milk and let it sour.
Pour soured milk into the flour mixture and knead, adding in 1 cup (or more) water as needed.
Leave kneaded dough aside for 5 minutes.
Line a baking tin with parchment paper greased with coconut oil.
Preheat the oven to 230 Deg C.
Once dough has rested and the oven is preheated, place the baking tin into the oven.
Bake for 35 minutes.
Check that it is cooked through by inserting a fork. The fork should come out dry.
Let it rest. The bread is easier to cut once completely cooled.