Do you ever notice that some Gluten Free breads don’t work for you, even though you can eat Gluten Free sweets? That might be because some GF breads, including ours, has millet flour in it. Millet can negatively affect the thyroid if you have thyroid problems. I have Hashimoto’s Disease and i find that continual consumption of millet negatively impacts my thyroid. An occasional eating of millet doesn’t bother me, but daily eating of it does. We use millet because it imparts a sweet taste that is similar to semolina flour, and it is light so works well with our brioche/challah flour as well as hardier oat and sourdough. It creates more of a white wheat flavor.

But if you are like me and you can’t eat it, that’s a bummer. I make my own personal thyroid blend, which i intend to sell along with our other three flour blends, once i find a publisher for our cookbooks! But in the meantime i make it for myself so i can enjoy bread. I replace the millet with Teff, which creates a hardier bread. I like it, but in taste tests, others prefer our lighter blend. However, i just gave a friend, who is also a customer, a slice from a loaf i made today (yes i’m baking on my day off!) and she absolutely loved it. I do confess it is fabulous with hot soup. In the photo above you can see how much darker the bread is. (I make myself longer loaves because that way I have less crust.)  It still has that crusty chewy feel of our regular sourdough, but its a hardier tasting bread.

If enough people need to avoid millet and still want our sourdough bread, i’d contemplate making if for special order ONLY every few weeks, when i make my own. If you are interested, send me a note to cupcakes@violettegf.com.  Be well.