Ingredients

• 1/4 cup Warm Water 105-110°F
• 2 tsp Active Dry Yeast
• 2 Tbsp Honey
• 1 1/4 cups Millet Flour
• 1/4 cup Brown Rice Flour or White Rice Flour
• 1 1/2 tsp Xanthan Gum
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 Tbsp Gluten Free Egg Replacer (prepared according to package directions) or 2 Eggs
• 2 Tbsp Olive Oil
• Up to 1/4 cup warm Water; as needed**

Instructions

1. Combine warm water, yeast and honey. Let sit for 5 minutes, or until active and bubbly. While waiting, prep dough ingredients.
2. In the large bowl of a standing mixer, combine the millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine. Next add the prepared egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add additional water as needed, starting with a tablespoon at a time. Knead in your mixer for 5 minutes.
3. Lightly flour a small piece of parchment paper or board. Using a large cookie scoop, scoop out some dough onto the floured surface. Sprinkle the top of the dough with a little flour, then place the ball on a parchment-lined baking sheet and, with wet hands, flatten the dough into the shape/size you want. Continue with the remaining dough.
4. Cover the dough with plastic wrap or a light towel. Either leave in a warm draft-free place in your kitchen, or place in your oven with the light on. Allow to rise until doubled in size. This will take 1 to 2 hours, depending on how warm your area is. The oven only takes about an hour.
5. Remove dough from the oven if using it to proof. Preheat your oven to 350°F and bake for 10-15 minutes, or until lightly golden brown. Be careful not to overcook so they stay soft. Cool on a wire rack