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Verde’s Bread

This is a mixed up recipe. Don’t try at home.

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Verde’s Bread

This bread has become a staple in my diet and a favorite by all family members. It's at its peak of perfection which toasted and served with a dairy free butter or natural peanut butter and sugar free preserves!
Prep Time20 minutes
Active Time1 hour 15 minutes
Total Time1 hour 35 minutes
Keyword: bread, dairy-free, gluten-free
Yield: 12 Slices



  • 32 g olive oil
  • 2 tsp apple cider vinegar with mother
  • 138 g beer or 3 large whole eggs
  • 355 ml water or GF Beer or carbonated water


  • 27 g Bread Machine active dry yeast
  • 240 g millet flour or Sorghum Flour
  • 55 g arrowroot
  • 55 g tapioca flour
  • 50 g soy protein powder or Soy milk powder
  • 45 g sugar Sugar in the Raw - Torbinado
  • 1 tbls baking powder
  • 1 ½ tbls psyllium husk
  • ½ tbls sea salt


  • Combine/whisk liquid ingredients in order and pour carefully into bread machine baking pan.
  • Whisk together dry ingredients and add to baking pan, placing yeast on top in shallow indentation.
    Verde's Millet Bread with flours added to pan topped with yeast.
  • Knead - 10 minutes
  • After mixing cycle begins, help any unmixed ingredients into the dough
  • Rise - 22-24 minutes - remove blade(s) if desired using wet fingers
  • Bake 60-75 minutes or until 204-207 F
  • Remove pan from the machine when bake cycle is complete.
  • Place pan on side 3 minutes.
  • Invert pan and shake gently to remove bread.
  • Cool upright on a rack for 2 hours before slicing. Makes ~ 2 pound loaf.


All Ingredients at Room Temperature (78-80 degrees)
Yields 90
This is a simple process that takes about 5 minutes. You can see a picture below what yeast looks like when it’s proofed. It’s possible to kill yeast if you use too hot of water, so aim for slightly warmer than luke-warm, or about 105°F.
Combine warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5 minutes. You’ll begin to see the yeast puff up until it covers the entire surface of the water.
Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour OR bread flour!), then mix using an electric mixer until it’s well combined, about 2 minutes. You can mix by hand but it will take longer.
You might be thinking, “Wait! It’s already mixed!” Ha! Not so fast! Going through the process of kneading bread dough is crucial for bread with great texture.
Kneading dough allows gluten to form which enables dough to rise better, be lighter and fluffier. you can knead by hand or with a mixer.
I use the dough hook on my mixer and knead for 7 minutes. If you knead by hand, you’ll want to knead for 10-11 minutes, depending on how consistent you are.
0 g loaf of bread.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg