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Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

Oil-Free | Refined Sugar-Free | Whole-Food Plant-Based Looking for the easiest gluten-free bread that’s also vegan, oil-free, refined sugar-free, and made with whole ingredients? You’re in the right place. This Millet Flour Loaf Bread is soft, sliceable, and incredibly simple to make—no kneading, no gums, and no strange ingredients required! When I saw a video for this bread on YouTube, I just had to try it! I'm so glad I did.   Perfect for sandwiches, toast, or slathered with your favorite nut butter, this recipe is a game-changer for gluten-free and whole food plant-based eaters. 🌾 Why Millet Flour? Millet is an ancient grain that’s naturally gluten-free, mild in flavor, and packed with nutrients like magnesium, iron, and fiber. It also happens to make a fantastic flour for baking when used correctly—giving you a tender crumb without the dense texture common in many gluten-free loaves. ✅ What Makes This Bread Special? 100% Gluten-Free – Made entirely with mille...
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Frolls - Fake Rolls

I found this recipe for Frolls (aka fake rolls) on Facebook (the page has since been removed so I can't provide a link). Sometimes they're also called Oopsie Rolls.

 This recipe a good replacement for buns or other baked goods when you're cutting out starch and sugar. This recipe is good for all phases of the South Beach Diet. 

 You could serve these warm with butter and jam for breakfast. If you're making savoury Frolls, try using different cheeses and spices. How about ham and cheddar?


Frolls - Fake Rolls
Makes 6 servings

 Ingredients
  • 2oz cream cheese, softened
  • 2 large eggs, room temperature
  • 1/8 teaspoon cream of tartar
  • 2 packets of Splenda
  • 2 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon cinnamon
  • pinch chili powder
  • pinch salt
Directions
  1. Separate the egg whites and yolks into 2 separate bowls. Make sure the bowl with the whites is either metal, glass or ceramic and free of any oils. 
  2. To the yolks, add all other ingredients except cream of tartar. Beat with a fork and set aside.
  3. With an electric mixer, whip the egg whites with cream of tartar for several minutes until stiff meringue peaks form. This will take awhile, don't give up, just keep beating.
  4. With the same mixer, give the egg yolk mixture a beat until very well combined. Don't worry about cream cheese lumps.
  5. Put one spatula full of beaten egg whites into yolks and gently fold until combined. Add yolk mixture to whites and fold gently with a spatula just until combined.
  6. Place 6 dollops of the mix onto a parchment lined baking sheet about 2 inches apart. Bake for 30 minutes. They should still be a bit soft. Cool completely on a wire rack.
Added Note - February 23rd, 2011: I just found out these are also called Atkins Revolution Rolls. Here's a video on YouTube of a guy making them. His look nice and puffy. I think I'll make it for breakfast tomorrow with ham and cheddar (no Splenda). http://www.youtube.com/watch?v=w6lXjl1wWwc

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