Allergen Free/gluten Free Bread

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• 1 cup sorghum flour
• 1 cup potato starch
• 1/2 cup millet flour
• 2 teaspoons xanthan gum
• 1 teaspoon salt
• 1 tablespoon yeast
• 1 1/4 cups warm water
• 3 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon egg beaters egg substitute, whisked with 4t warm water (or 2 eggs beaten)
• 1/2 teaspoon mild rice vinegar

Recipe

• 1 1.mix 1t honey and warm water. water should feel warm-to-hot to the touch but not burning.
• 2 2. add yeast and mix well. let the mixture sit until it gets bubbly/frothy.
• 3 3. mix all dry ingredients together.
• 4 4. when yeast liquid is frothy, add to dry ingredients.
• 5 5. add olive oil, 2t honey, cider vinegar and mixed egg replacer (or eggs) and beat until a smooth batter forms. dough should be along the consistency of cookie dough, not like wheat bread dough.
• 6 6. scrape into a lightly oiled loaf pan and smooth with wet fingers or spatula.
• 7 7. loosely cover pan.
• 8 8. preheat over to 350 and put loaf pan on top of stove other other warm place to rise.
• 9 9. let rise 20 minutes for rapid rise yeast and 30ish minutes for regular yeast.
• 10 10. bake 35-45 minutes.
• 11 11. cool on wire rack.