[Sca-cooks] Millet

[Johnna Holloway]

Millet is a gluten free grain. As such, it does not rise on its own. You can make items like flat bread or pancakes with it, but it will not produce risen bread unless it is mixed with wheat flour or chemicals or a modern gluten free flour mixture. See
http://www.virtuousbread.com/bread-and-conversation/baking-bread-with-millet/

http://goldenprairieinc.com/millet-faqs/can-i-use-millet-for-baking.html

Johnnae

Sent from my iPad

> On May 4, 2016, at 8:29 PM, Susan Lord <lordhunt at gmail.com> wrote:
> 
> In the end, I forgot the sesame seeds and anise. I was too scared that I left it too long for the dough to rise, 2 hours. I was worried that I had added too much water. 
> Not the case. The recipe turned out perfect. I baked it for over an hour as my oven is slow.
> I think Barajas was saying that one should not let the dough sit after rising. It should be baked immediately. I let it sit 2 hours. 
> 
>> On May 4, 2016, at 18:15, Susan Lord <lordhunt at gmail.com> wrote:
>> I wrote: 
>> "Make dough with millet flour, salt and a little water, kneading it into a round shape. Make it thick if it is to be baked and thin if fried. Cover the outer layer with sesame seeds, anise and green anise. Cook immediately before the dough deteriorates.”
>> What would be a better word than “deteriorates?” - I don’t like it.