Celiac disease or gluten sensitivity is a very difficult condition. It can take years to heal the intestinal damage even after the diet has had all offending items removed. And it doesn't go away.

I don't have a label for Deland bakery, so I can't judge about the ingredients. If someone were to post the ingredients, then we could talk meaningfully about whether/ how much gluten might be in them. It is also possible that an Elisa test, which is positive at 20 parts per million, might pick up cross contamination from flour of other breads baked in the same pans, etc. Deland is involved in interstate commerce, realistically the likelihood that they would risk their whole business on fake millet loaves is possible but small.

What Bill says is true, many celiac sufferers can tell better from their reaction than from anything else whether the food is sufficiently gluten free for them. There is also a range of sensitivity and it is possible that the rare super-sensitive might not tolerate ANY cereal products.

To get info on the Elisa gluten test, email info@elisa-tek.com.

Even regular wheat bread is not 10% gluten- the highest protein flour itself is at the most 13-14% protein, which includs the gluten and any other proteins- so I do wonder how the American Baking Institute got their numbers on the sample. The Elisa test for gluten is positive at 20 parts per million, yes million, not exactly "high levels of gluten".

As to "why can't I make it at home?" An impossible question without the ingredient list. But do please take a look at the Hagman Gluten-Free Baking book if you want to make really good gluten-free bread at home. One thing she talks about is the need for a bread machine for many of her recipes, because their more fragile rise can't take kneading and shaping by hand.

Thanks for your information.
But to avoid confusion for readers, we should make a few things clear. There are several different millet bread products they offer. The one variety you've mentioned -- but did not mention by name in your posting -- is not one I've been talking about.

I am intolerant of wheat and yeast -- but also of rice. And there are a few things they bake (Millet Bagels, Millet Cinnamon Raisin Bagels, Zucchini Bread, Apple Cinnamon Raisin Buns) that according to their labels, are made only with millet flour, spices/fruits/veggies, water, baking powder, sea salt. Brown rice flour is not part of these recipes. Nor is yeast. In the past, when I've called Deland to ask them about yeast, they have insisted there is no yeast in these products. "Just what's on the label!" -- i.e. baking powder.

I hope you can report to us about your experiment to replicate their product. I think you'll have a better chance at doing it if you use the ingredients you've mentioned. Because as soon as you add rice flour, you can do things that are very manageable. The big mystery is how they can make things using the millet-only varieties they offer. That's what I'm so skeptical about. Please let us know if you can do anything using just the ingredients in their millet only breads.

They are smaller and have a drier texture. Plus they dropped the apple so they are bland.

Now I am so scared that if I do eat it (Deland's), I will get sick again (see Faye's message). But why would any bakery put their whole operation in jeopardy by falsifying the ingredients? Perhaps the people who got sick are the super super sensitive ones who react to even mild contamination?

Also, how can one be gluten-intolerant and not a celiac (see Kelli's mesage)? I thought they were the same thing. Can someone explain that?

Finally, I have made a good (in my opinion) pizza crust. It is not 'thin and crispy', but it works for me! I believe my e-mail address will post with this so if someone wants the recipe, just e-mail me.

I haven't been back to the board in awhile and seem to have missed some posts. Thank you Marko for your insight!

Sadly, I have tried to make Millet Bread several different ways and with several different cooking methods (always using yeast) and I am completely dumbfounded as to how they create this bread. I truly wish someone would figure this out and make this recipe available to help the gluten free world. I have regularly talked with our neighbor who continues to say her severely Celiac daughter has no reaction to the Millet Regular Bread - so I am fairly confident they do not add gluten to make the Regular bread rise. She will vomit from even eating a piece of pepperoni that has been cut in a pizza shop.

As for yeast...There are several ways to make bread: 1. Add Instant Yeast & bake immediately, 2. Add yeast, then allow to sit and rise over a period of time, 3. Do not add yeast, but allow dough to sit and thus make use of natural airborne yeast (In this case manufacturers can state that there is no added yeast, but yeast is still present in the bread),or 4. Quickbread, no added yeast to dough, but uses leaveners such as baking powder for rise and baked immediately.

The types of millet bread that seem to be like actual bread, but don't have yeast, I suspect are made by process #3. They make use of airborne yeast and fermentation which gives them a more breadlike quality. I have been experimenting with yeast-free quickbreads hoping to get something like a sandwich bread, but have only been partially successful. The bread is still a little crumbly and has that millet aftertaste.

Here is the recipe I tried last night:

2 cups Brown Rice flour
1/2 cup Millet flour
1 tbs baking powder
1/4 cup oil
1/4 cup honey
1 tbs of Ener-G egg replacer OR 1 real egg
2 cups water

Add dry ingredients to bowl. Add liquid. Mix. Add to 9 x 5 pan, greased. Bake 350F for 45-55 minutes or until golden brown top & clean tester.

Maybe someone else might try this recipe so I can get some feedback? Or perhaps post another recipe.

There are, however, a wide variety of millets that are grown around the world. Some of them are available as flour here in the USA in Indian food groceries.."Bajri" is the name of a millet flour that can be commonly purchased in Indian food and spice stores. It's a gray color and when you work with it, it makes a less crumbly product than the golden millet (such as sold by Arrowhead Mills) which has that decidedly corn like taste. Bajri does not taste like corn.

At one point I thought that the answer to the Deland mystery was in their using an alternate millet flour. But even working with Bajri flour, it is not possible to come close to the product Deland is offering. And no one on this site has suggested they could come close to making something similar -- especially to something like the products that Deland claims are made using millet as the only flour.

Also The Really Great Food Company has a white bread mix that is good. The cake mixes are great.

There are home test kits to determine if gluten is in foods. Here is the link: http://www.elisa-tek.com/

Or does anyone have a good recipe for a flour mix that is good for baking?

The bakery itself is in Tampa. So far I feel OK, and I brought back a load of loaves as over here all we have is the USUAL crumbly gluten-free stuff. If anyone else (closer to home there) can find out if this stuff has a lot of gluten or not please let us know. I am trying to find similar stuff here in UK.

This Sami's isnt the same as Deland at all is it?? Must admit, the millet and flax bread does look like healthy granary bread. I wonder if the flax helps?

I have created a recipe with rice flour, potato starch flour, and tapioca flour that is usually decent. It does have an egg in it (or it totally falls apart).