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Gluten Free Rice/Millet Bread - Polana

Gluten Free Rice/Millet Bread


  • $ 899

How to defrost

Gluten Free Rice/Millet Bread
Millet is one of the oldest and healthiest of all groats. Though still somewhat underestimated, it is slowly coming back to favor, and particularly so in Polish cuisine. Its nutritional value is equal to that of buckwheat. Millet contains little starch, but has a lot of easily digestible protein. It is distinguished by having the highest content of B vitamins as well as iron and copper. Used as a base for this gluten free loaf it makes for a very light bread great for an open-faced sandwich or a side to popular Polish dishes like Zurek, bigos, or other stews!

Weight: approx 1.5lb

Crice flour, millet flour, tapioca, yeast, salt, sunflower oil, xanthan gum, water

1. Remove bread from the freezer and leave at room temperature for up to six hours. You can also place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.
2. Defrost bread in the oven. Preheat the oven to 325 degrees Fahrenheit. Remove the plastic wrap if used when initially freezing the bread. Wrap the loaf tightly in aluminum foil. Place bread in the oven for 20 to 30 minutes.
3. Remove per-sliced pieces of bread from loaves in the freezer. You can "snap" off a slice or two from the per-sliced loaf. Simply reseal and replace the remainder of the loaf in the freezer. Toast the slices for quick defrosting and browning.


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