Ingredients

• ½ cup Warm Water (118 mL)
• 4 tsp Active Dry Yeast (13 g)
• ¼ cup Honey or Sugar (30 mL)
• ¼ cup Gluten Free Egg Replacer (40 g) prepared according to package directions, or 4 Eggs
• 2 ½ cups Millet Flour (400 g)
• ½ cup Brown Rice Flour (80 g)
• 1 Tbsp + 2 tsp Xanthan Gum (15 g)
• 2 tsp Baking Powder
• 1 ¾ tsp Salt
• ¼ cup Olive Oil (60 mL)
• ½ cup warm Water, as needed (630 g)

Instructions

1. Combine water, yeast and honey and allow to sit for 5 minutes, or until active and bubbly. While waiting, prepare egg replacer according to package directions.
2. In a large bowl of a stand mixer, combine millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine. Next add egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add an additional ½ cup water as needed, starting with a tablespoon at a time. Knead in mixer for 5 minutes. The dough will be sticky, but not wet.
3. Place dough in a parchment-lined 8 x 4-inch bread pan. Wet your hands with water and smooth the dough and press into the pan, leaving it a bit rounded in the center. Cover with a light towel and place in a warm draft-free place. Allow dough to rise until doubled in size, about 1 hour or a bit more if the space is not warm enough.
4. When ready to bake, preheat oven to 350°F. Bake 45 minutes, or until golden brown and the internal temperature is 206°F on a thermometer.