- 2 tablespoons canola oil
- 1/2 cup millet
- 1 1/2 cups warm (115 degree) water
- 1 cup brown rice flour
- 1 cup soy flour
- 1/2 cup tapioca flour
- 1/2 cup teff flour
- 2 1/4 ounce packages active dry yeast
- 2 1/2 teaspoons xanthan gum
- 3 eggs
- 2 tablespoons molasses
- 2 teaspoons salt
- Coat an 8 1/2 by 4 1/2 inch loaf pan with oil. Combine millet and 1/2 cup warm water in a small pan. Bring to a boil. Remove from heat and let stand 30 minutes.
- Preheat oven to 400 degrees. In larger bowl, whisk together flours, yeast, and xanthan gum. In smaller bowl, whisk together eggs, molasses, salt, and oil. Add egg mixture to dry ingredients. Beat with a paddle attachment until combined. Beat in 1 cup warm water and the millet. Beat on medium-high for 5 minutes. The dough will be like thick elastic cake batter.
- Transfer to the loaf pan. Cover lightly with oiled plastic wrap until the dough starts to dome. Total rising time is about 1 hour and 30 minutes and total height is about 1 1/2 inches above the top of the pan. Be sure dough is in a warm spot.
- Reduce oven to 350 degrees. Bake until dark brown and hollow sounding when tapped, about 1 hour. Cool for 10 minutes. Remove and cool completely.
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