Ingredients

• 1 cup Millet Flour (120 g)
• ¼ cup Psyllium Fiber Powder (48 g)
• ½ cup Sorghum Flour (68 g)
• ½ cup + 2 Tbsp Brown Rice Flour (100 g)
• 2 tsp Active Dry Yeast
• 1 cup Millet Starter (275 g)
• 1 Tbsp Honey or Sugar
• 2 ¾ cups Water (75°F) (651 mL)
• ¼ cup Egg Whites
• 2 tsp Salt
• 2 tsp Baking Powder

Instructions

1. Thoroughly whisk millet flour, psyllium fiber, sorghum, brown rice flour and yeast in a stand mixer. Add starter mixture. On low speed with the dough hook, add honey, then slowly pour in warm water and egg whites. Dough will be sticky, but not wet or dry.
2. Knead on medium speed in your mixer for 5 minutes. Allow to rest 10–15 minutes in the mixer. Add salt and baking powder and knead again for a few minutes, making sure the mixture is well blended.
3. Line a 9 x 5 x 2 ½-inch loaf pan with parchment paper. Place dough in the pan. With warm wet hands, form dough into a smooth tight loaf and cover with a towel. Place in a warm place to proof until doubled in size, 1–2 hours depending on how warm it is.
4. Preheat oven to 500°F with a pan on the bottom rack of the oven for water. When the oven is preheated, turn the oven temperature to 450°F, place the loaf in the oven and pour water in the steam pan. Bake for 50 minutes.
5. Allow to cool for 1–2 hours on a wire rack before cutting.