Type what you have

Ingredients

• ✓ millet flour
• chicken
• water
• vegetable oil
• onion
• green bell pepper
• garlic
• andouille sausage
• celery
• green onion
• bay leaf
• salt
• thyme
• cayenne pepper
• file powder

Instructions

1. 1 Place chicken in a 6- to 8-quart stockpot and pour in enough water to completely cover the chicken; bring to a boil, reduce heat to medium, and simmer until chicken is no longer pink at the bone and juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove chicken from water and place on a work surface to cool, retaining the resulting chicken stock in the stockpot.
3. 3 Cook and stir millet flour and vegetable oil together in a large frying pan or skillet over medium heat until roux is smooth and slightly darker than peanut butter, about 10 minutes.
4. 4 Mix onion, green bell pepper, and garlic into roux; cook and stir over low heat until fragrant, 2 to 3 minutes. Transfer onion-roux mixture to stockpot with chicken stock.
5. 5 Bring chicken stock mixture to a simmer over medium heat; add andouille sausage, celery, green onion, bay leaves, salt, thyme, and cayenne pepper and simmer for 1 hour.
6. 6 Remove skin from cooked chicken and discard. Pull meat from the bones and chop into bite-size pieces; discard carcass. Add chicken meat to broth mixture and simmer until chicken is heated through, 5 to 10 minutes.
7. 7 Remove stockpot from heat, stir file powder into gumbo, and remove and discard bay leaves.

By Matt

Ingredients

• ✓ millet flour
• egg
• water
• vegetable oil
• cornmeal
• rice flour
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x9 inch baking pan.
2. 2 Whisk together the eggs, water, and vegetable oil in a bowl until evenly blended; set aside. Stir together the cornmeal, millet flour, rice flour, sugar, baking powder and salt in a separate large bowl, and make a well in the center. Pour the liquid mixture into the well and stir just until combined.
3. 3 Pour the batter into the prepared baking pan and bake in the preheated oven until golden and the top springs back when lightly pressed, about 20 minutes.

By Jenny Wells

Ingredients

• ✓ millet flour
• egg
• milk
• butter
• white vinegar
• cornmeal
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat eggs in a bowl; stir in milk, butter, and vinegar. Stir cornmeal, millet flour, sugar, baking powder, and salt into egg mixture until combined; spread batter into prepared baking dish.
3. 3 Bake in preheated oven until golden brown, 16 to 20 minutes. Cool on wire rack for 10 minutes.

By LADYSLEW

Ingredients

• ✓ millet flour
• rice flour
• cocoa powder
• salt
• baking soda
• baking powder
• xanthan gum
• egg
• sugar
• sour cream
• milk
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
2. 2 In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

By ChristinaBunny

Ingredients

• ✓ millet flour
• egg
• white sugar
• baking powder
• quinoa flour
• sorghum flour
• olive oil
• peanut butter
• butter
• cinnamon
• vanilla extract

Instructions

1. 1 Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
2. 2 Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

By Spacecadet

Ingredients

• ✓ millet flour
• lentil
• active dry yeast
• water
• olive oil
• salt
• honey
• whole wheat flour
• barley flour
• soy flour
• rye flour

Instructions

1. 1 Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. 2 Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. 3 Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. 4 Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

By MARBALET

Ingredients

• ✓ millet flour
• rice flour
• tapioca flour
• arrowroot flour
• guar gum
• baking powder
• baking soda
• salt
• lemon
• water
• mayonnaise
• sugar
• poppy seed

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Sift rice flour, tapioca flour, millet flour, arrowroot flour, guar gum, baking powder, baking soda, and salt together in a large bowl.
3. 3 Combine lemon juice and zest in a 2-cup liquid measure. Add water to make 1 1/2 cups liquid; transfer to a large bowl. Add mayonnaise and blend with an electric mixer until creamy and most of the lumps are gone. Mix in sugar and poppy seeds. Pour into the flour mixture and beat for a full 2 minutes. Transfer batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kytchyn Wytch

Ingredients

• ✓ millet flour
• cornstarch
• tapioca starch
• sweet rice flour
• teff flour
• flax seed
• psyllium husk
• guar gum
• egg
• water
• canola oil
• white vinegar
• active dry yeast
• salt
• milk powder
• sugar

Instructions

1. 1 Mix cornstarch, millet flour, tapioca flour, rice flour, teff flour, ground flax, psyllium husk, and guar gum in a bowl.
2. 2 Place eggs, warm water, canola oil, vinegar, sugar, yeast, cornstarch mixture, salt, and milk in a bread machine pan in the order listed, or in the order listed by the manufacturer. Stir gently with a wooden spoon to combine yeast with the rest of the ingredients.
3. 3 Run "rapid bake" cycle for 2 hours. Select "dark" crust setting; bake for 50 minutes.

By Caroline Booy

Ingredients

• ✓ millet flour
• egg
• egg white
• apple cider vinegar
• canola oil
• honey
• skim milk
• salt
• xanthan gum
• tapioca flour
• chickpea flour
• rice flour
• brown rice flour
• active dry yeast

Instructions

1. 1 Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary.
2. 2 When bread is finished, let cool for 10 to 15 minutes before removing from pan.

By Alison

Ingredients

• ✓ millet flour
• yeast
• salt
• wheat germ
• cracked wheat
• rye flour
• whole wheat flour
• all-purpose flour
• honey
• olive oil
• egg
• water
• milk
• barley
• kidney bean
• lentil
• black bean

Instructions

1. 1 Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine.
2. 2 Place warm milk, warm water, egg, oil, honey, all-purpose flour, whole wheat flour, millet flour, rye flour, cracked wheat, ground bean mixture, wheat germ, salt, and yeast into a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Roll dough out onto a pastry cloth, then form into a loaf. Place loaf into a greased pan; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven for 10 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until loaf is browned, 30 to 35 minutes more. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely before slicing.

By CHARANN2

Ingredients

• ✓ millet flour
• soy milk
• vegetable oil
• water
• black bean sauce
• water
• chile pepper sauce
• water
• cooking spray
• egg
• green onion
• cilantro leaves
• cracker

Instructions

1. 1 Whisk millet flour, soy milk, and vegetable oil together in a bowl to make a batter with the consistency of heavy cream. Add a teaspoon of water to thin the batter, if necessary.
2. 2 Mash black bean sauce in a small bowl with 1 teaspoon water to make it easy to spread. Mix hot chili sauce with 1 teaspoon of water in a separate small bowl. Set both sauces aside.
3. 3 Spray a large skillet generously with cooking spray, and heat over medium-low heat. Pour batter into the skillet, and spread evenly to make a thin crêpe; cook until firm, about 1 to 2 minutes. Pour egg evenly over crêpe; cook an additional 1 to 2 minutes, until egg is set. Sprinkle crêpe with green onion slices and cilantro leaves, pressing them firmly into cooked egg.
4. 4 Flip crêpe and spread with bean sauce and chili sauce. Place crackers in the center of crêpe, leaving about 1/4 inch of space between the two crackers. Flip top third of crêpe down over crackers; flip the bottom third up, and then fold the crêpe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

By meowypurr